Filet Mignon in Mushroom Wine Sauce

Name: Filet Mignon in Mushroom Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 as a main course
Ingredients: 4 Tbsp unsalted butter; 2 Tbsp olive oil; 16 oz baby bella mushrooms; 1 small or 1/2 medium yellow onion; 4 medium garlic cloves; 1 Tbsp chopped fresh thyme; 4 6 oz each filet mignon steaks (about 1 1/2" thick); 1/2 cup Barefoot Merlot; 1 1/2 cups low sodium beef broth; 1/2 cup heavy whipping cream; salt and pepper to taste

User Reviews

5.0

477 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 as a main course
Course
Main Course
Cuisine
American

Filet Mignon in Mushroom Wine Sauce

Nolan Clark

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An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.

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Ingredients

Servings

4 Tbsp unsalted butter divided
2 Tbsp olive oil divided
16 oz baby bella mushrooms thickly sliced
1 small or 1/2 medium yellow onion finely diced
4 medium garlic cloves minced
1 Tbsp chopped fresh thyme or 1 tsp dry thyme if you must
4 6 oz each filet mignon steaks (about 1 1/2" thick)
1/2 cup Barefoot Merlot
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
salt and pepper to taste

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Instructions

Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and simmer until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).