Filet Mignon in Mushroom Wine Sauce

Last updated: Monday September 20, 2021

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a main course

Ingredients for Wine Sauce

2

-

Tbs

Unsalted Butter

1

-

Tbs

Extra Virgin Olive Oil

16

-

Oz

Baby Bella Mushrooms - thickly sliced

-

1/2

-

Medium Sweet Yellow Onion - finely sliced, cut into 1-inch lengths

4

-

-

Medium Garlic Cloves - Minced

1

-

Tsp

Dried Thyme

-

1/2

Cup

Merlot or Cabernet Sauvignon

1

1/2

Cup

Low Sodium Beef Broth

-

1/2

Cup

Heavy Cream (Optional)

-

-

-

Salt and Pepper to Taste

 

Instructions for Mushroom Wine Sauce

  1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil.
  2. Add thickly sliced mushrooms and cook 5 minutes until soft.
  3. Stir in onion and cook another 3 minutes.
  4. 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, Transfer mushroom mixture to a plate.
  5. Add 1/2 cup Merlot and boil until reduced by half (about 3 minutes), scraping the bottom with a spatula to deglaze the pan.
  6. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (about 5-6 minutes).
  7. Optional - Add 1/2 cup cream and boil until sauce thickens slightly (2 minutes).
  8. Return mushrooms to the pan and heat until warmed through (1 - 2 minutes).
  9. Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

Ingredients for Filets

4

-

-

6 Ounce Filet Mignon Steaks (about 1.5 Inches thick)

1

-

Tbs

Extra Virgin Olive Oil

-

-

-

Kosher Salt

-

-

-

Freshly Ground Black Pepper

 

Instructions for Filets

  1. 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).
  2. Massage filets.
  3. Brush with olive oil.
  4. Sprinkle both sides with Kosher salt, and fresh ground black pepper.
  5. If using a cast iron pan,
    1. Heat pan to medium/high heat.
    2. If using a pan, add 2 Tbsp butter and 1 Tbsp oil.
    3. When butter is hot and finished foaming, add seasoned steaks to skillet.
    4. Sauté, turning over once with tongs about 3-5 minutes per side for medium-rare, 5-6 min per side for medium doneness.
    5. If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
  6. If grilling the filets,
    1. a) Heat grill to medium/high heat. Allow grill to come to a stable heat.
    2. Grill filets approximately 3-5 minutes per side for medium-rare, approximately 5-6 min per side for medium doneness.
    3. If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.

Cooking Guide

Doneness Internal Temperature
Rare 125°F - Center is bright red; pinkish towards the outside
Medium-Rare 135°F - Center is very pink; slightly brown towards the outside
Medium 145°F - Center is light pink; outer portion is brown
Medium-Well 155°F - Center is slightly pink; outer portion is brown
Well 165°F - Uniformly brown throughout

 

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: 4 6-Ounce Filets with Mushroom Wine Sauce

Theo and Nancy Black