Begin by trimming the steaks and seasoning them. Pat the steaks dry with a paper towel, then using a thin, sharp knife, trim away the silver skin and hard fat around the sides and edges of the steaks. Place the steaks onto a tray and drizzle with olive oil. Season extra generously with the coarse sea salt all over and add some ground black pepper. Wrap the tray with plastic and place the steaks into the refrigerator to marinate for 30 minutes. Begin preheating the oven to 375F/190C.
Preparing the Mashed Potatoes:
Meanwhile, begin preparing the mashed potatoes. Peel the potatoes and chop them into small cubes. Place the potatoes into a large pot with the salt and broth and add enough water to completely cover the potatoes by a couple inches. Bring the potatoes up to a boil over medium high heat and cook until fork tender, about 15 minutes. Drain the potatoes and then add the butter. Let the butter melt, then add the cream and salt to taste. Mash the potatoes using a potato masher or a hand mixer. Next, fold in the parmesan, garlic powder and parsley. Keep the potatoes covered and warm until ready to serve.
Preparing the Red Wine Mushrooms:
Next, prepare the red wine mushrooms. Preheat a large frying pan over medium heat and add the butter. Once the butter is melted, add the mushrooms and shallot and fry for 6 to 8 minutes, until the mushrooms are nicely browned. Season the mushrooms with salt and thyme, then add in the red wine. Bring the wine to a simmer over medium heat and allow the wine to reduce completely; this will take about 10 to 15 minutes. The wine should reduce into a thick syrup that coats the mushrooms. Remove the mushrooms from heat and keep warm until ready to serve.
Cooking Filet Mignon:
Make sure the oven is preheated and ready to use. Remove the steaks from the refrigerator and pat them dry with a paper towel. This will allow the steaks to get nicely brown and caramelized. Preheat a medium-sized stainless steel or cast-iron pan over medium-high heat until the pan is very hot. The pan shouldn’t be too big or too small. Add in a couple tablespoons of a high smoking point oil, such as avocado oil. When the oil is just slightly beginning to smoke, add the steaks.
Brown the steaks for 2 to 3 minutes on the first side, until very well browned, then turn and brown the other side. Also, brown the sides of the steaks by turning them on their sides. Watch my video recipe to see how I fry my steaks.
Once the steaks are well browned, add the garlic cloves and thyme to the pan. Add a tablespoon of butter on top of each steak. Drizzle in the Worcestershire sauce and add a splash of red wine. Once the wine comes up to a boil, transfer the steaks into the oven.
For medium-rare doneness: cook the steaks for 3 minutes in the oven, then remove from the oven, turn the steaks over and baste with the pan sauce, then return back into the oven for another 3 minutes. For medium doneness, cook the steaks for 4 minutes per side. If one steak is smaller than the other, remove the smaller from the oven earlier. If the steaks are extra large, increase the cooking time by 1 minute.
Remove the steaks from the oven and place onto a carving board to rest. Do not leave the steaks in the pan, they will continue cooking! Rest the steaks for 5 minutes before plating.
To serve this filet mignon steak dinner, first add mashed potatoes to each plate and top them with a generous amount of the red wine mushrooms. Garnish with chopped parsley. Add the steaks on the side and add a few spoonful’s of the steak pan sauce over each steak, along with several cloves of the garlic. Leave the steaks whole to ensure they stay warmer for longer. Enjoy immediately.