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
Scale
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.
