Step one in observing Drink Wine Day – select a bottle or two of your favorite wine. Hubby likes a good Merlot so we always have a few bottles in the wine rack.
Step two – pick something delicious to serve with the wine. It could be as simple as a cheese platter or a good pizza. Personally, I love a good steak with my wine.
Step three – if you are drinking a red, let that baby breath while dinner is cooking. If it’s a white, hope you remembered to have it chilling since yesterday.
Filet Mignon with a Red Wine Mushroom Sauce
4 (4 oz) Filet Mignon Tenderloin Steaks, about ½-inch thick
2 teaspoons Olive Oil
8 oz Cremini Mushrooms, sliced
¼ cup Yellow Onion finely diced
4 Garlic Cloves, finely minced
1 ½ tablespoon Fresh Thyme leaved, chopped
2 Tablespoons Fresh Parsley, finely chopped
1 Cup Dry Red Wine such as a Cabernet
1 Tablespoon Butter
Remove steaks from the refrigerator about 30 minutes prior to cooking. Season the steaks generously with salt and pepper and let rest on the counter.
Slice mushrooms and set aside until ready to use. Peel and finely dice onions and garlic, set aside. Strip leaves from thyme sprigs, chop and set aside. Chop parsley for garnish, set aside.
In a large cast-iron skillet, heat olive oil over medium-high heat until very hot, almost to the point of smoking. Sear steaks undisturbed for about 3 minutes per side, 4 minutes for medium doneness.
Transfer the steaks to a cutting board, tent to keep warm and let rest while the mushroom sauce is made.
Turn the heat down on the now empty skillet to medium. Add mushrooms, onion, garlic and thyme. Cook, stirring frequently, until the mushrooms are brown, soft and have released their liquid, about 5 minutes.
Add the red wine, scrape up any browned bits from the bottom of the pan. Let the liquid reduce by about half, simmering for 6 minutes. Remove the pan from the heat and whisk in the butter until it is melted and fully incorporated into the reduction sauce.
To serve, plate the steaks, and spoon a quarter of the reduction sauce over each steak. Garnish with a little chopped parsley.