Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This Filet Mignon in Mushroom Wine Sauce is total comfort food for the whole family! It is very easy to cook! In less than an hour, dinner will be served and it’s going to be delicious! Try this recipe now!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 1/2 c low sodium beef broth
4 6 ounces each filet mignon steaks (about 1 1/2-inch thick)
4 tablespoons unsalted butter, divided
1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
Salt and Pepper to taste
16 ounces of baby Bella mushrooms, thickly sliced
1/2 c Barefoot Merlot
1 small or 1/2 medium yellow onion finely diced
4 medium garlic clove cream
2 tablespoons olive oil, divided
Directions:
In a large pan over medium-high heat, add 2 tbsp of butter and 1 tbsp oil. Allow them to become hot.
Add the mushroom slices into the hot pan and sauté for about 5 minutes or until soft. Add the onion and sauté for 5 minutes as well or until translucent.
Stir in the garlic and cook for about a minute or just until aromatic.
Sprinkle salt, thyme, and pepper to season. Stir to combine and transfer the mixture to a clean plate.
Use paper towels to pat dry the steaks. Sprinkle salt and pepper on top, then rub each to coat.
In the same pan over medium-high heat, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.
Add the steaks into the hot pan, then cook each side for about 5 minutes or until cooked according to your preference.
Remove the steaks from the pan and move them to the plate with the sauteed veggies.
In the same pan, add ½ cup of Merlot and scrape the bottom to deglaze it. Simmer everything for about 3 minutes to reduce its volume.
Stir in ½ cup of cream until well blended and simmer for 2 more minutes. Taste, then add more salt and pepper if needed. Dish out!
Serve right away. Enjoy!
Ingredients
- 1 1/2 c low sodium beef broth
- 4 6 ounces each filet mignon steaks (about 1 1/2-inch thick)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
- Salt and Pepper to taste
- 16 ounces of baby Bella mushrooms, thickly sliced
- 1/2 c Barefoot Merlot
- 1 small or 1/2 medium yellow onion finely diced
- 4 medium garlic clove cream
- 2 tablespoons olive oil, divided
Instructions
In a large pan over medium-high heat, add 2 tbsp of butter and 1 tbsp oil. Allow them to become hot.
Add the mushroom slices into the hot pan and sauté for about 5 minutes or until soft. Add the onion and sauté for 5 minutes as well or until translucent.
Stir in the garlic and cook for about a minute or just until aromatic.
Sprinkle salt, thyme, and pepper to season. Stir to combine and transfer the mixture to a clean plate.
Use paper towels to pat dry the steaks. Sprinkle salt and pepper on top, then rub each to coat.
In the same pan over medium-high heat, add 2 tbsp of butter and a tbsp of oil. Allow them to become hot.
Add the steaks into the hot pan, then cook each side for about 5 minutes or until cooked according to your preference.
Remove the steaks from the pan and move them to the plate with the sauteed veggies.
In the same pan, add ½ cup of Merlot and scrape the bottom to deglaze it. Simmer everything for about 3 minutes to reduce its volume.
Stir in ½ cup of cream until well blended and simmer for 2 more minutes. Taste, then add more salt and pepper if needed. Dish out!
Serve right away. Enjoy!
