Filet Mignon in Mushroom Wine Sauce Recipe
There’s nothing more indulgent than a filet mignon in mushroom wine sauce recipe. This dish combines tender beef and savory mushroom notes.
Ingredients
- 2 filet mignon steaks 6 oz each
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp butter
- 1 cup cremini mushrooms sliced
- 1 small shallot finely chopped
- 2 garlic cloves minced
- ½ cup dry red wine
- ½ cup beef broth
- 1 tsp fresh thyme leaves
- 1 tsp Dijon mustard optional
- 1 tbsp heavy cream optional
Instructions
- Remove steak from fridge. Let rest 20 minutes.
- Pat steaks dry. Season with salt and pepper.
- Heat skillet. Add olive oil over medium-high heat.
- Step 4: Sear steaks 3 minutes per side for medium-rare.
- Transfer to plate. Tent with foil to rest.
- Lower heat. Add butter to same skillet.
- Sauté shallot and garlic until soft, about 1 minute.
- Add mushrooms. Cook until browned, about 4-5 minutes.
- Pour in wine. Scrape bottom to deglaze pan.
- Add broth, thyme, mustard (optional), and simmer.
- Stir in cream (optional) and reduce 2 more minutes.
- Return steaks to pan. Spoon sauce over.
- Simmer 1-2 minutes to warm through.
- Serve hot. Garnish with fresh herbs if desired.
Notes
- Always rest your steak before cooking.
- Use room temperature meat for best sear.
- Don’t overcrowd mushrooms; they need space to brown.
- Use a thermometer—medium-rare is 135°F internal.
- Reduce sauce until slightly thick for richer flavor.
- Choose quality wine you would drink.
- Use cast iron for even searing.