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1.
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Set the filets on the counter at room temperature for 10 to 15 minutes prior to cooking.
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Sprinkle both sides liberally with salt and pepper.
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2.
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While the filets are shaking off the chill, so to speak, slice the cremini mushrooms 1/4 thick and set aside to use in the sauce.
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3.
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Peel and finely dice the garlic and shallot and set aside to use in the sauce.
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4.
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In a pan over medium/medium-high heat, heat 1 tablespoon (3 teaspoons) of olive oil.
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It is important for a good crust and even cooking time for the pan to be hot before adding the filets.
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Add the filets and cook for 5 minutes a side and an additional minute each 2 side.
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If your pan begins to smoke drastically, turn the burner to medium.
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This will give you a medium-rare filet.
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Adjust time accordingly to your desired doneness.
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For well done, stick the filets in a 400 degrees oven for 10 additional minutes.
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Once finished, remove the filets mignons to a plate and loosely cover (tent) with foil.
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5.
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In the same pan that the filets were cooked, add the remaining 1 teaspoon of olive oil, cremini mushrooms, garlic, and shallots.
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Saute over medium heat for 2 minutes.
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6.
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Next, add the wine and, using a wooden spoon, stir and scrape any browned bits of filet mignon off of the bottom of the pan.
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Add the thyme sprigs and bring to a simmer over medium-high heat.
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Simmer for 5 to 8 minutes until the wine has reduced a little.
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7.
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Add the veal demi glace and butter and stir to incorporate.
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Simmer for an additional minute.
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At this point your sauce should be thickened with a nice gloss to it.
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Taste and add salt and pepper if needed.
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8.
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To plate, place the filet mignons on plates and generously spoon the Cabernet cremini sauce over.
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Notes: If another cut of steak is used, adjust the cooking time according to the thickness of the cut.
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A dry, not sweet, red wine can be substituted.
