If you’re searching for an elegant yet comforting main course to impress family or friends, look no further than this Filet Mignon in Mushroom Sauce Recipe. This dish combines the buttery tenderness of filet mignon steaks with a luscious, savory mushroom sauce that sings with hints of wine and fresh herbs. Every bite melts in your mouth, providing a luxurious texture and a deeply satisfying flavor. It’s a classic pairing elevated to something truly special and surprisingly easy to make at home.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list; each component is straightforward but essential in building the rich complexity of this dish. From the earthy mushrooms to the splash of wine, every item plays a crucial role in balancing taste, texture, and color perfectly.
- Unsalted butter (4 Tbsp, divided): Adds rich creaminess and helps achieve a beautiful sear.
- Olive oil (2 Tbsp, divided): Provides a perfect base for cooking without overpowering flavors.
- Baby bella mushrooms (16 oz, thickly sliced): These bring a deep, earthy flavor and meaty texture to the sauce.
- Small onion (1, finely diced): Offers a subtle sweetness and foundational flavor layer.
- Garlic cloves (4, minced): Infuses the dish with aromatic warmth that elevates the sauce.
- Fresh thyme (1 Tbsp minced or 1 tsp dried): Adds fragrant herbal notes that complement both steak and mushrooms.
- Filet mignon steaks (24 oz, 6–8 oz each, 1 1/2″ thick): The star of the show – tender, lean beef that cooks beautifully to your desired doneness.
- Merlot wine (1/2 cup): Incorporates depth and subtle fruitiness; any dry red wine works great.
- Beef broth (1 1/2 cups): Builds the body of the mushroom sauce, enriching the flavor.
- Whipping cream (1/2 cup): Offers a velvety smooth finish to the sauce, balancing acidity and earthiness.
- Sea salt (1 1/4 tsp, divided): Enhances overall flavors – just the right amount to season perfectly.
- Black pepper (1/2 tsp, divided): Adds subtle heat and brightness to round out the taste.
How to Make Filet Mignon in Mushroom Sauce Recipe
Step 1: Prepare the Mushrooms and Aromatics
Begin by heating 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the sliced baby bella mushrooms along with the finely diced onion, stirring occasionally until the mushrooms release their moisture and turn golden brown—this usually takes about 7 to 8 minutes. Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant. This step builds an incredibly flavorful foundation for your mushroom sauce.
Step 2: Sear the Filet Mignon
Pat the filet mignon steaks dry with paper towels and season both sides with half of the sea salt and black pepper. In another skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Carefully place the steaks in the hot pan and sear for about 3 to 4 minutes per side for medium-rare, depending on thickness. Once seared, transfer the steaks to a warm plate and tent loosely with foil to rest while you finish the sauce. Searing locks in juices that keep the steak incredibly tender.
Step 3: Deglaze and Simmer the Sauce
Using the same skillet with the mushrooms and onions, pour in the 1/2 cup of Merlot wine to deglaze the pan, scraping up any brown bits stuck to the bottom—that’s where the magic flavor lives! Allow the wine to reduce by half for about 3 to 4 minutes. Next, stir in the beef broth and simmer gently until the sauce thickens slightly, approximately 10 minutes. The slow simmer melds all the flavors into a luscious, rich sauce.
Step 4: Finish with Cream and Season
Lower the heat and stir in the whipping cream, bringing the sauce to a gentle simmer again. Taste and adjust seasoning with the remaining sea salt and black pepper. Let the sauce cook a minute more until it reaches a silky, smooth consistency. Now your mushroom sauce is perfectly rich and ready to crown those tender filets!
Step 5: Serve and Enjoy
Return the rested filet mignon steaks to the skillet, spooning some of the mushroom sauce over the top to rewarm them for a minute. Serve the steaks with a generous drizzle of the mushroom sauce, taking time to savor this indulgent classic. It’s a dish that feels restaurant-worthy yet incredibly rewarding to make yourself.
How to Serve Filet Mignon in Mushroom Sauce Recipe
Garnishes
Fresh herbs like thyme or parsley sprinkled on top add a burst of brightness and a lovely visual contrast. You can also add a small pat of compound butter to melt slowly over the steaks for extra decadence.
Side Dishes
This dish pairs beautifully with buttery mashed potatoes or creamy polenta to soak up the luscious sauce. Roasted seasonal vegetables or a crisp green salad are great to add some freshness and texture balance.
Creative Ways to Present
For a touch of elegance, plate the filet mignon slices fan-style with the mushroom sauce draped artfully and finish with microgreens. Serving on a warm plate keeps the meal cozy and inviting for your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover filet mignon and mushroom sauce should be stored separately in airtight containers in the refrigerator. This keeps the steak tender and the sauce fresh for up to three days.
Freezing
If you want to freeze, place the mushroom sauce in a freezer-safe container but avoid freezing the cooked steaks whole, as filet mignon can dry out. Instead, slice the steak and freeze alongside the sauce, tightly wrapped, for up to two months.
Reheating
Reheat the mushroom sauce gently on the stove over low heat, stirring occasionally. Warm steak slices quickly in the sauce or in a low oven to maintain tenderness without overcooking.
FAQs
Can I use other types of mushrooms for the sauce?
Absolutely! While baby bella mushrooms bring great flavor and texture, you can substitute cremini, shiitake, or porcini slices based on what you have—just ensure they’re thickly sliced to maintain a meaty texture.
What’s the best doneness for filet mignon in this recipe?
Filet mignon is best enjoyed medium-rare to medium to preserve its delicate tenderness and flavor. Cooking times may vary slightly, so using a meat thermometer for 130°F to 135°F internal temperature yields perfect results.
Can I make this recipe without wine?
Yes, if you prefer to skip the wine, use an additional 1/2 cup of beef broth combined with a splash of balsamic vinegar or a teaspoon of Worcestershire sauce to mimic the depth and tanginess.
How do I ensure a good sear on the filet mignon?
Make sure your pan and oil are very hot before adding the steaks. Patting the steaks dry and avoiding overcrowding the pan prevents steaming and helps develop that beautiful, flavorful crust.
Is this recipe suitable for a dinner party?
Definitely! The Filet Mignon in Mushroom Sauce Recipe is impressive yet simple enough to prepare ahead and finish just in time for guests, making it a fantastic show-stopping main that’s sure to wow.
Final Thoughts
There’s just something truly special about serving up a perfectly cooked filet mignon smothered in a rich mushroom sauce that feels both comforting and luxurious. This Filet Mignon in Mushroom Sauce Recipe is one of those dishes that brings everyone to the table with eager smiles, ready to enjoy the warm, indulgent flavors you’ve prepared. I hope you’ll give it a try and discover just how rewarding—and delicious—it is to create a restaurant-worthy steak dinner right in your own kitchen.
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Filet Mignon in Mushroom Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4 filet mignon steaks)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This elegant Filet Mignon Recipe in Mushroom Sauce features tender, perfectly seared filet mignon steaks served with a rich and creamy mushroom sauce made from baby bella mushrooms, fresh thyme, and a splash of Merlot wine. Perfect for a special occasion or a luxurious dinner at home, this recipe delivers restaurant-quality steak with a deeply flavorful sauce.
Ingredients
Steak
- 24 oz filet mignon (beef tenderloin) steaks (6–8 oz each, about 1 1/2″ thick)
- 1 1/4 tsp sea salt (divided)
- 1/2 tsp black pepper (divided)
- 2 Tbsp olive oil (divided)
- 2 Tbsp unsalted butter (divided)
Mushroom Sauce
- 16 oz baby bella mushrooms (thickly sliced)
- 1 small onion (finely diced)
- 4 garlic cloves (minced)
- 1 Tbsp fresh thyme (minced) or 1 tsp dry thyme
- 1/2 cup Merlot wine (or any dry red wine)
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 2 Tbsp unsalted butter (remaining from total 4 Tbsp)
Instructions
- Season the Steaks. Pat the filet mignon steaks dry with paper towels, then season both sides evenly with half of the sea salt and black pepper.
- Sear the Steaks. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a heavy skillet over medium-high heat. Once the butter is melted and starts to foam, add the steaks. Sear each side until browned, about 3-4 minutes per side for medium-rare, adjusting time for preferred doneness. Remove steaks and let rest on a warm plate, tented with foil.
- Sauté the Vegetables. In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced baby bella mushrooms and diced onion. Cook over medium heat until mushrooms release their moisture and begin to brown, approximately 5-6 minutes.
- Add Garlic and Thyme. Add the minced garlic and fresh thyme to the skillet with mushrooms and onions. Cook, stirring constantly, for about 1 minute until fragrant.
- Deglaze with Wine. Pour in the 1/2 cup Merlot wine, scraping up all browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by about half, around 3-4 minutes.
- Add Broth and Simmer. Pour in 1 1/2 cups beef broth and bring to a gentle simmer. Let the sauce reduce slightly for about 5 minutes to concentrate the flavors.
- Finish the Sauce with Cream and Butter. Stir in the 1/2 cup whipping cream and the remaining 2 tablespoons unsalted butter. Allow the sauce to simmer until thickened and creamy, about 3-4 minutes. Season to taste with the remaining sea salt and black pepper.
- Serve. Plate the rested filet mignon steaks and generously spoon the mushroom sauce over the top. Serve immediately to enjoy the creamy, savory flavors at their best.
Notes
- Use a heavy-bottomed skillet or cast iron pan for best searing results.
- Let the steaks rest after cooking to allow juices to redistribute.
- Feel free to substitute Merlot with any other dry red wine you have on hand.
- Adjust cooking time of steak according to your preferred level of doneness.
- For a thicker sauce, reduce the sauce longer or add a small slurry of cornstarch mixed with water.
