Four tablespoons of unsalted butter, two tablespoons of olive oil, sixteen ounces of baby belle mushrooms, sliced generously, one-half of a medium yellow onion 4 minced medium garlic cloves 1 tablespoon chopped fresh thyme, or 1 teaspoon powdered thyme if necessary 4 filet mignon steaks, each weighing 6 ounces and measuring about 1 1/2 inches in thickness. 1/2 cup Merlot Barefoot 1 1/2 cups heavy whipping cream and 1 1/2 cups low-sodium beef bouillon Pepper and salt
In a large, heavy-bottomed saucepan, melt the two tablespoons of butter and one tablespoon of oil over medium-high heat. Cook mushrooms that have been thickly sliced for five minutes, or until tender. Cook the onion for an additional three minutes. Add garlic cloves and season with 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1 tablespoon fresh thyme. Stir continuously for an additional 2 minutes, or until the garlic becomes aromatic; transfer the mushroom mixture to a plate. The skillet should be wiped clear using a damp paper towel.
Season the steaks with salt and pepper to taste (we use a total of 1/4 teaspoon pepper and 1 teaspoon salt). Dry the steaks with a paper towel.
In a skillet heated over medium-high heat, melt two tablespoons of butter and one tablespoon of oil. Once the butter has heated and ceased to foam, add the seasoned steaks to the skillet and sear for 3 to 5 minutes per side, turning over once with utensils, for medium-rare doneness (I cooked for 5 to 6 minutes per side). If the steak is coloring at an excessive rate, decrease the heat to medium. Transfer the steaks to the plate containing the mushrooms using tongs.
Stir in 1/2 cup Merlot and bring to a simmer, scraping the pan's bottom with a spatula to deglaze, until reduced by half (3 minutes). Boil with 1 1/2 cups of broth until approximately 2/3 cup of liquid remains (5-6 minutes). Simmer the sauce with 1/2 cup cream for two minutes, or until it becomes slightly thicker. Reintroduce the steak and mushrooms to the pan and heat for an additional minute to two minutes, or until heated through. If preferred, season the sauce with additional salt and pepper (I added about 1/4 teaspoon of salt).