Sear the Filet Mignon:
Pat the steaks dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
In the last minute, add butter and fresh thyme to the pan, basting the steaks with melted butter.
Remove from heat and let rest for 5 minutes.
Caramelize the Pearl Onions:
In a separate pan, melt butter over medium heat.
Add pearl onions, salt, and sugar. Cook until golden.
Pour in beef broth and let simmer until onions are tender and caramelized.
Sauté the Mushrooms:
Heat butter in a pan over medium heat. Add mushrooms and cook until browned.
Stir in garlic, salt, pepper, and Worcestershire sauce. Cook for another 2 minutes.
Make the Red Wine Reduction:
In the same pan used for the steak, deglaze with red wine, scraping up any browned bits.
Stir in beef broth, balsamic vinegar, Worcestershire sauce, and Dijon mustard.
Simmer for 10 minutes until reduced by half.
Whisk in butter for a smooth finish. (Optional: Add cornstarch slurry to thicken.)
Plate & Serve:
Arrange the filet mignon on a pristine white plate.
Spoon the sautéed mushrooms over the steak.
Surround with caramelized pearl onions.
Drizzle with the red wine reduction sauce.
Garnish & Enjoy:
Sprinkle with fresh parsley for a refined touch.
Serve immediately for an elegant fine-dining experience!
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