Filet Mignon with Mushroom Wine Gravy

1 tbsp butter
2 fillet steaks about 25-30 mm thick
1 tsp SIDS SALT & PEPPER
1 tbsp butter
1 shallot, chopped
100 g mushrooms, chopped
1 cup red wine
½ cup beef stock
1 tsp fresh thyme, chopped
1 tsp cornflour
1 tbsp water
1 tbsp SIDS GARLIC SAUCE

In a shallow dish, cover the beef with SIDS GARLIC SAUCE on both sides to marinate for about 1 hour.
Heat butter in a large non-stick frypan over medium-high heat. Sprinkle the fillets liberally with SIDS SALT & PEPPER, gently place them into the hot pan and sear until well-browned on each side, turning every 15 seconds. Remove the steaks to a platter, tent with aluminum foil and keep warm.
Turn the heat down to medium and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the red wine, beef stock, thyme and simmer until it begins to reduce, 6-10 minutes. Return the steaks to the sauce and simmer briefly until they start to become firm and are reddish-pink and juicy in the centre, about 2-4 minutes per side. (for medium-rare) An instant-read thermometer inserted into the centre should read 54°C. Remove the steaks to serving dishes.
In a small bowl, stir the cornflour and water until it forms a smooth paste. Stir the cornflour mixture into the pan sauce and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve. Extra twist of black pepper may be required.