SAUTEED MUSHROOMS FOR FILET MIGNON RECIPES

Steps:

• "Prep work: Season steaks with salt & pepper and coat with a little olive oil and let steaks come to room temp before starting to cook. Slice onions and mushrooms to preffrance, set aside. Crush garlic cloves and mince very fine, add garlic (you can also add some fresh herbs like rosemary or oregeno) to 1/4 stick of room temp butter and mix well with a fork, set aside. Cooking: Add 1 tablesppon of butter to a warm 10 inch iron skillet, Add mushrooms and onions, splash a little olive oil on top and sautee until onions are carmelized, remove from skillet and set aside. (using the same skillet you use for the onions and mushrooms) Place steaks in hot skillet and cook for about 10 minutes with out moving them until you have a nice charred crust, then flip steaks and cook the other side until you have the same charred crust on both sides. Note: If you like your steaks well done you may need to finish the steaks off in the oven @ 400f for 5-10 minutes. Place steaks on plates spoon some garlic butter on top of the steak and then top off with the mushrooms and onions (you may want to pour any remaining juices from the skillet on the steaks as well), let steaks rest about 5 minutes, this will ensure the juices stay in the steak and not drain on your plate, then dig in, Hope you Enjoy."

Steps:

• Step 1: Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer the mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
• Step 2: Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
• Step 3: Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Please note that thinner steaks will cook faster and thicker steaks can take longer.
• Step 4: Add 1/2 cup Merlot (any will do) and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
• Step 5: Plate the steak and spoon generous amounts of mushroom sauce over the top.