Filet Mignon with Sautéed Mushrooms & Red Wine Reduction

Ingredients:

For the Filet Mignon:

2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme leaves

For the Sautéed Mushrooms:

1 cup cremini or baby bella mushrooms, sliced
1 tbsp unsalted butter
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp Worcestershire sauce

For the Caramelized Pearl Onions:

1 cup pearl onions, peeled
1 tbsp unsalted butter
½ tsp salt
1 tsp sugar
¼ cup beef broth

For the Red Wine Reduction Sauce:

¾ cup red wine (Cabernet Sauvignon or Merlot)
½ cup beef broth
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 tbsp unsalted butter
1 tsp cornstarch + 1 tbsp water (optional, for thickening)

For Garnish:

2 tbsp fresh parsley, finely chopped

Instructions:
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