- 1/2 stick of unsalted butter
- 4 shallots, minced
- 1/2 pound of shitake mushrooms stems removed or other wild mushrooms. You may also substitute regular button mushrooms.
- 2 cups of dry red wine, divided
- 1 can of beef stock
- kosher salt and fresh cracked black pepper to taste
- 4 fillet steaks about 1/4 lb each (you may use large steaks if you wish)
- 2 tbs soy sauce
- 1 tsp dried thyme
- Fresh thyme for garnish
- Parsley for garnish
Buy the highest quality fillets that you can afford for this dish. Grass feed beef has a totally different flavor that lot fed beef. We like to use wild mushrooms in the sauce because of their deeper flavor.
- Melt half of the butter in a large saute pan. (do not use non stick)
- Add the fillets and cook searing both sides. Cook until medium rare. About 3 to 4 minutes per side, depending on thickness. Remove fillets from the pan and set aside. Cover with foil to keep warm.
- Add the shallot to the same pan and saute for 3 to 4 minutes removing the brown bits from the bottom with a wooden spoon.
- Add the mushrooms and saute for 2 minutes using medium heat.
- Using medium high heat add the red wine beef stock and soy sauce. Reduce by almost half. About 6 to 8 minutes.
- Add the dry thyme and season with salt and pepper.
- Add the other half of the butter to the sauce and stir until sauce is very glossy.
- Add the steaks to the sauce and cook for another 2 minutes.
- Place the steaks on individual plates and pour sauce over.
- Garnish with fresh thyme and or parsley.