Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This Filet Mignon in Mushroom Wine Sauce is so fine, I always bragged this to everyone! If I want to impress and serve a restaurant-quality meal, this dish is the first to come to mind. It is a very special meal for the very special people in our life!
Ingredients
4 6 ounces each filet mignon steaks (about 1 1/2″ thick)
16 ounces baby Bella mushrooms, thickly sliced
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 small or 1/2 medium yellow onion, finely diced
1/2 c Barefoot Merlot
4 medium garlic cloves, minced
1/2 c heavy whipping cream
Salt and Pepper to taste
1 1/2 c low sodium beef broth
1 tablespoon chopped fresh thyme, or 1 teaspoon dry thyme if you must
How to make Filet Mignon in Mushroom Wine Sauce
Step 1: Put a large pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Step 2: Add 2 tablespoons of butter and allow it to melt.
Step 3: Add the mushrooms and sauté until soft.
Step 4: Add the onion and sauté until translucent.
Step 5: Add the garlic and sauté until aromatic. Season with salt, pepper, and thyme to taste.
Step 6: Remove the mixture from the pan and transfer it onto a clean plate. Use paper towels to wipe clean the pan.
Step 7: Season the steaks with salt and pepper, then add them to the hot pan. Cook each side for 3 minutes or until done to your preference.
Step 8: Remove the steaks from the pan and transfer them onto the plate with the sauteed veggies.
Step 9: In the same pan, add 1/2 cup of Merlot and allow it to boil for about 3 minutes. Make sure to scrape the bottom of the pan to get the browned bits.
Step 10: Add 1/2 cup of cream and stir until well blended. Simmer for about 2 minutes or until the texture of the sauce becomes thick.
Step 11: Put the steaks and mushrooms back into the pan, then spoon the delicious sauce over.
Step 12: Serve and enjoy!
Ingredients
- 4 6 ounces each filet mignon steaks (about 1 1/2" thick)
- 16 ounces baby Bella mushrooms, thickly sliced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 small or 1/2 medium yellow onion, finely diced
- 1/2 c Barefoot Merlot
- 4 medium garlic cloves, minced
- 1/2 c heavy whipping cream
- Salt and Pepper to taste
- 1 1/2 c low sodium beef broth
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dry thyme if you must
Instructions
Step 1: Put a large pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Step 2: Add 2 tablespoons of butter and allow it to melt.
Step 3: Add the mushrooms and sauté until soft.
Step 4: Add the onion and sauté until translucent.
Step 5: Add the garlic and sauté until aromatic. Season with salt, pepper, and thyme to taste.
Step 6: Remove the mixture from the pan and transfer it onto a clean plate. Use paper towels to wipe clean the pan.
Step 7: Season the steaks with salt and pepper, then add them to the hot pan. Cook each side for 3 minutes or until done to your preference.
Step 8: Remove the steaks from the pan and transfer them onto the plate with the sauteed veggies.
Step 9: In the same pan, add 1/2 cup of Merlot and allow it to boil for about 3 minutes. Make sure to scrape the bottom of the pan to get the browned bits.
Step 10: Add 1/2 cup of cream and stir until well blended. Simmer for about 2 minutes or until the texture of the sauce becomes thick.
Step 11: Put the steaks and mushrooms back into the pan, then spoon the delicious sauce over.
Step 12: Serve and enjoy!
