5 from 270 votes
Filet Mignon in Mushroom Wine Sauce
Filet Mignon in Mushroom Wine Sauce features tender 6-ounce filet mignon steaks cooked and served with a rich mushroom sauce made from baby bella mushrooms, onions, garlic, fresh thyme, Merlot wine, beef broth, and heavy cream. The mushrooms are sautéed first to deepen their flavor before being combined with a creamy wine sauce that complements the elegant steaks. This recipe involves searing the filet mignons to medium-rare or desired doneness, then finishing with a luscious, aromatic sauce to enhance the savory flavor of the beef.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
as a main course
Course:
Main Course
Cuisine:
American
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).
Cup of Yum
Notes
- Steak doneness can be monitored by adjusting cooking time depending on thickness, thinner steaks cook faster and thicker ones require longer.