Pat the filet mignon dry and set out at room temperature. Slice the mushrooms. Roughly chop the sage leaves.

Heat 1 tablespoon butter in a skillet over medium heat until frothy and melted. Add the mushrooms and cook, stirring often, until well-browned all over, about 7-8 minutes. Add the sage and thyme leaves and cook for 1-3 minutes more. Season with salt and pepper. Discard the thyme stems and transfer the mushrooms to a bowl and keep warm. Wipe out the skillet.

Pat the steaks dry once more and season all over with salt and pepper. Turn the heat on the skillet to high. Add the oil and once the oil is smoking, add the butter. As soon as the butter is melted and frothy, add both cuts of filet mignon.

Sear the steaks, without moving, for 3-5 minutes, depending on your preference for internal temperature and the thickness of the steaks. Flip and sear an additional 3-5 minutes. Next, using tongs, rotate the steaks to the sides and sear about 30-45 seconds per sides to ensure that the entire steak is seared all over. Transfer the steaks to a warm plate and cover with foil.

Our steaks were about 2 inches thick and we seared for 4 minutes per side for a rare internal temperature.

Turn the heat on the skillet to medium. Add the red wine and scrape up any browned bits stuck to the bottom. Bring to a boil and add the beef stock. Reduce heat to a simmer for about 5 minutes or until the sauce has reduced by half.

Add the mushrooms and heavy cream and stir to combine. Cook over low heat until thickened and reduced slightly, an additional 2-3 minutes. Finally, taste and season lightly with salt and pepper.

Serve the filet mignon over potatoes or with roasted vegetables. Spoon the red wine mushroom sauce over the dish. Enjoy!