This recipe brings the steakhouse experience to your home with a one-pan, Parmesan-crusted filet mignon paired with a rich mushroom demi-glace sauce. Perfectly seared and oven-finished steaks are topped with a flavorful Parmesan crust, while the sauce adds a luxurious touch. It's an elegant dish that's surprisingly easy to make, ideal for a special dinner or date night.
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Bring the steaks to room temperature. Pat them dry and season generously with salt and pepper.
In a bowl, combine Parmesan cheese, garlic powder, Italian seasoning, and panko breadcrumbs. Set aside.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until browned. Remove from heat.
Sprinkle the Parmesan mixture evenly over the top of each steak, pressing gently to ensure it sticks.
Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 5-7 minutes for medium-rare, adjusting the time based on the thickness and desired doneness.
Remove the skillet from the oven and transfer the steaks to a plate. Tent them with foil and let them rest while preparing the sauce.
In the same skillet, add butter and sauté the shallots and garlic until fragrant.
Add the mushrooms and thyme, cooking until the mushrooms soften.
Pour in the red wine and scrape up any browned bits from the pan. Let the wine reduce by half.
Add the beef broth and simmer until the sauce thickens slightly. If desired, use the cornstarch mixture to thicken further. Season with salt and pepper to taste.
Plate the filet mignon and generously spoon the mushroom sauce on top or serve it on the side.
Ensure the steaks are at room temperature before cooking to achieve even cooking.
Use a meat thermometer to check the internal temperature for your desired doneness.
Let the steaks rest after cooking to retain their juices.
For a deeper flavor, use a high-quality red wine for the sauce.
If you don't have an oven-safe skillet, transfer the steaks to a baking dish after searing.
Can I use a different cut of steak?
Yes, you can use other tender cuts like ribeye or strip steak, but adjust the cooking time accordingly.
What can I use instead of red wine in the sauce?
You can substitute red wine with beef broth or grape juice for a non-alcoholic option.
How do I know when the steak is done?
Use a meat thermometer. For medium-rare, the internal temperature should be 130-135°F (54-57°C).
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and reheat it gently before serving.
What side dishes pair well with this recipe?
Mashed potatoes, roasted vegetables, or a fresh salad are excellent accompaniments.
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