Filet Mignon in Mushroom Wine Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 as a main course
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Course
Main Course
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Cuisine
American
Filet Mignon in Mushroom Wine Sauce
Description
The Filet Mignon in Mushroom Wine Sauce recipe combines thick-cut filet mignon steaks, which are known for their tenderness, with a sauce made from thickly sliced baby bella mushrooms, onions, and garlic cooked in butter and oil. Fresh thyme and Merlot wine add herbaceous and fruity notes. The sautéed mushrooms and aromatics are removed before searing the steaks to build a rich pan fond. The wine and beef broth are then reduced, and heavy cream is added to create a smooth and flavorful sauce. The final dish balances the delicate beef texture and rich sauce, making it a satisfying and refined main course.
The method emphasizes controlling heat to avoid overcooking or burning and recommends seasoning the steaks well with salt and pepper. The sauce is prepared in the same skillet used for searing, preserving the savory browned bits.
This steak dish can serve as a special dinner entrée, paired simply with vegetables or a starch like mashed potatoes or rice to soak up the wine sauce.
Note that steak thickness affects cooking time; thinner cuts will cook faster while thicker pieces need more time to reach desired doneness.
Ingredients
- 4 Tbsp butter divided, unsalted
- 2 Tbsp olive oil divided
- 16 oz baby bella mushroom thickly sliced
- 1 yellow onion finely diced, small or half medium
- 4 garlic minced, medium cloves
- 1 Tbsp thyme or 1 tsp dry thyme if you must, chopped fresh
- 4 filet mignon steak 6 oz each, about 1.5 inch thick
- 1/2 cup merlot wine Barefoot brand
- 1 1/2 cups beef broth low sodium
- 1/2 cup heavy whipping cream
- salt to taste
- black pepper to taste
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).
Notes
- Steak doneness can be monitored by adjusting cooking time depending on thickness, thinner steaks cook faster and thicker ones require longer.
User Reviews
Overall Rating
5
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