Filet Mignon


  • 2 Meats2U Filet Mignon Steaks
  • Sea salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 115g morel mushrooms, cleaned and roughly chopped
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml your fave red wine
  • 2 tsp fresh thyme leaves, finely chopped


Rub the steaks with salt and pepper on all sides then brush on 1 tablespoon of oil onto each fillet.

Heat a frying pan to a medium-high heat and add the steaks – careful the oil may spit. Fry the steaks for 3-4 minutes on both sides, these timings will produce a medium-rare steak, if you would like them well done or medium; fry them for 1-2 minutes longer on each side. Once cooked to your liking remove the steaks to some kitchen towel and remove any excess oil. Place them in a warm serving plate and cover with tinfoil to rest.

Using the same frying pan, reduce the heat to low and add the remaining tablespoon of oil. Fry the shallots and garlic for 2-3 minutes or until they begin to soften – make sure not to burn the garlic. Stir in the mushrooms and fry for a further 1-2 minutes and season with salt and pepper. Pour in the red wine and stir in the chopped thyme leaves – bring the sauce to a simmer do this for 5-6 minutes or until the liquid has reduced by half.

Serve the steaks with some new potatoes, freshly steamed asparagus and a generous pouring of your tasty red wine sauce.

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