Description

This Filet Mignon in Mushroom Wine Sauce recipe delivers a luxurious and tender steak experience, perfectly complemented by a rich and creamy mushroom and Merlot sauce. The dish features tender baby bella mushrooms sautéed with aromatic garlic and thyme, simmered in a savory blend of beef broth and heavy cream, finished with a splash of red wine for depth and elegance. Ideal for a special dinner, this recipe balances decadent flavors with straightforward cooking steps to produce a restaurant-quality meal at home.

Ingredients

Scale

For the Mushrooms and Sauce

4 Tbsp unsalted butter (divided)
2 Tbsp olive oil (divided)
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dried thyme)
1/2 cup Barefoot Merlot
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and pepper to taste

For the Steaks

4 filet mignon steaks, 6 oz each, about 1 1/2″ thick
Salt and pepper (approximately 1 tsp salt and 1/4 tsp pepper total)

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Instructions

Prepare Mushroom Mixture: Place a large heavy-bottomed pan over medium-high heat and melt 2 Tbsp butter with 1 Tbsp olive oil. Add the thickly sliced mushrooms and cook for about 5 minutes until they soften. Stir in the finely diced onion and cook for an additional 3 minutes. Press minced garlic into the pan, then season with 1/4 tsp salt, 1/4 tsp pepper, and 1 Tbsp fresh thyme. Cook for 2 more minutes, stirring constantly until the garlic is fragrant. Transfer the mushroom mixture to a plate and wipe the skillet clean with a wet paper towel.
Season the Steaks: Pat dry the filet mignon steaks with a paper towel. Season all sides of each steak generously with salt and pepper, using about 1 tsp salt and 1/4 tsp pepper in total.
Sear the Steaks: Return the same pan to medium-high heat and add the remaining 2 Tbsp butter with 1 Tbsp olive oil. Once the butter is hot and its foaming subsides, place the steaks in the skillet. Sauté the steaks, turning once with tongs, cooking 3-5 minutes per side for medium-rare, or 5-6 minutes per side for medium doneness. Adjust the heat to medium if the steaks brown too quickly. Transfer the cooked steaks to the plate with the mushroom mixture.
Make the Wine Sauce: Add the 1/2 cup Merlot to the skillet and boil until reduced by half, about 3 minutes, scraping the bottom to deglaze. Pour in 1 1/2 cups of beef broth and continue boiling until approximately 2/3 cup of liquid remains, roughly 5-6 minutes. Stir in 1/2 cup heavy cream and simmer the sauce for 2 minutes until it thickens slightly.
Combine and Serve: Return the mushroom mixture and steaks to the pan. Heat for 1-2 minutes until warmed through. Taste the sauce and adjust seasoning with additional salt and pepper if desired, approximately 1/4 tsp more salt. Serve immediately, spooning the mushroom wine sauce over the filet mignon steaks.

Notes

To achieve desired doneness, use a meat thermometer: 130°F for medium-rare, 140°F for medium.
If you prefer a thicker sauce, simmer a bit longer until desired consistency is reached.
Substitute Merlot with another dry red wine if needed, but avoid sweet wines as they alter sauce flavor.
Let steaks rest for a few minutes after cooking to retain juices.
For a dairy-free option, substitute butter with olive oil and heavy cream with coconut cream, noting flavor changes.