Filet Mignon Steaks With Merlot Sauce And Wild Mushrooms

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Steps

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To prepare the sauce , heat the oil in a saucepan.

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Add the garlic , onion , carrot , and celery , and saut over medium heat for about 7 or 8 minutes , until the onion is lightly browned.

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Stir in the tomato paste and cook for about 2 minutes.

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Deglaze the pan with the wine and then stir in the bay leaves , thyme , and peppercorns.

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Bring the sauce to a boil over medium-high heat and reduce by half.

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Add the stock and return to a boil.

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Lower the heat to a simmer and cook the sauce , stirring occasionally , for about 30 minutes , until reduced to about 2 cups of liquid.

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Strain through a fine-mesh sieve into a clean saucepan and keep warm.

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Season the steaks on both sides with salt and pepper.

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Heat the oil in a saut pan , add the steaks to the hot pan , and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.

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Remove the steaks from the pan and keep warm.

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Add the shallots and mushrooms to the same pan and saut over med.

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Ingredients

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light olive oil, garlic cloves, onion, carrot, celery, tomato paste, merlot, bay leaves, dried thyme, black peppercorns, veal stock, filet mignon steaks, salt, fresh ground black pepper, shallots, wild mushrooms, butter, fresh flat-leaf parsley