Ingredients

• 1 tablespoon olive oil
• 2 , 8 ounce; 1 inch thick
• 0.5 teaspoons sea salt
• 0.25 teaspoons ground black pepper
• 1 tablespoon butter
• 12 ounces sliced fresh white mushrooms
• 1 large shallot , chopped
• 1 cup Cabernet Sauvignon or other dry red wine
• 0.5 cups beef broth
• 1.5 teaspoons chopped fresh thyme
• 2 tablespoons water
• 1 teaspoon cornstarch

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

Nutrition per serving