Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 as a main course
Filet Mignon in a mouthwatering mushroom wine sauce served with your favourite side. The perfect dish for any occasion.
Ingredients
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4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
16 ounces baby Bella mushrooms thickly sliced
1 small or 1/2 medium yellow onion finely diced
4 medium garlic cloves minced
1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
4 6 ounces each filet mignon steaks (about 1 1/2-inches thick)
1/2 c. Barefoot Merlot
1 1/2 c. low sodium beef broth
1/2 c. heavy whipping cream
Salt and Pepper to taste
How to make Filet Mignon in Mushroom Wine Sauce
Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Once the butter has melted, add in the thickly sliced mushrooms and cook for about 5 minutes until tender. Then, stir in the onion and continue to cook for 3 minutes more.
Step 2: Season with 1/4 tsp salt, 1/4 tsp pepper, and a tbsp fresh thyme the pressed garlic cloves. Add to the pan and cook for 2 minutes until the garlic is aromatic, stirring constantly.
Step 3: Place the mushroom mixture on a plate. And with a wet paper towel, wipe the skillet clean.
Step 4: With a paper towel, pat dries the steaks and season with salt and pepper.
Step 5: In the same pan, melt 2 tbsp butter with a tbsp oil over medium-high heat. Once the butter is hot and done foaming, add in the seasoned steaks. Cook for about 3 to 5 minutes on each side for medium-rare. For medium doneness, cook for about 5 to 6 minutes on each side. Adjust the heat to medium if the steaks brown too fast. Transfer the steaks using tongs to the plate with the mushrooms.
Step 6: Add half a cup of Merlot into the same pan. Boil for about 3 minutes until it is reduced by half. With a spatula, scrape the bottom of the pan to deglaze. Pour in 1 1/2 cups of broth and boil for another 5 to 6 minutes until around 2/3 cup of liquid remains. Add in half a cup cream and continue to boil for 2 minutes more until the sauce has thickened. Now, add the mushrooms and steak to the pan. Heat for about a minute or two until warmed through. If desired, season the sauce with more salt and pepper.
Note:
If using thinner steaks, it will cook faster than thicker steaks.
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 16 ounces baby Bella mushrooms thickly sliced
- 1 small or 1/2 medium yellow onion finely diced
- 4 medium garlic cloves minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme if you must
- 4 6 ounces each filet mignon steaks (about 1 1/2-inches thick)
- 1/2 c. Barefoot Merlot
- 1 1/2 c. low sodium beef broth
- 1/2 c. heavy whipping cream
- Salt and Pepper to taste
Instructions
Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Once the butter has melted, add in the thickly sliced mushrooms and cook for about 5 minutes until tender. Then, stir in the onion and continue to cook for 3 minutes more.
Step 2: Season with 1/4 tsp salt, 1/4 tsp pepper, and a tbsp fresh thyme the pressed garlic cloves. Add to the pan and cook for 2 minutes until the garlic is aromatic, stirring constantly.
Step 3: Place the mushroom mixture on a plate. And with a wet paper towel, wipe the skillet clean.
Step 4: With a paper towel, pat dries the steaks and season with salt and pepper.
Step 5: In the same pan, melt 2 tbsp butter with a tbsp oil over medium-high heat. Once the butter is hot and done foaming, add in the seasoned steaks. Cook for about 3 to 5 minutes on each side for medium-rare. For medium doneness, cook for about 5 to 6 minutes on each side. Adjust the heat to medium if the steaks brown too fast. Transfer the steaks using tongs to the plate with the mushrooms.
Step 6: Add half a cup of Merlot into the same pan. Boil for about 3 minutes until it is reduced by half. With a spatula, scrape the bottom of the pan to deglaze. Pour in 1 1/2 cups of broth and boil for another 5 to 6 minutes until around 2/3 cup of liquid remains. Add in half a cup cream and continue to boil for 2 minutes more until the sauce has thickened. Now, add the mushrooms and steak to the pan. Heat for about a minute or two until warmed through. If desired, season the sauce with more salt and pepper.
Notes
If using thinner steaks, it will cook faster than thicker steaks.
