Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks
Melt in your mouth tender beef in a flavorful mushroom wine cream sauce – simply amazing! Works best with mashed potatoes and asparagus, this incredible Filet Mignon is pretty good to serve on date nights or special occasions.
Ingredients
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4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
16 ounces baby Bella mushrooms thickly sliced
1 small onion finely diced
4 garlic cloves minced
1 tablespoon fresh thyme minced (or 1 teaspoon dry thyme)
24 ounces filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2-inch thick
1/2 c Merlot wine or any dry red wine
1 1/2 c beef broth
1/2 c whipping cream
1 1/4 teaspoons sea salt we use sea salt, divided
1/2 teaspoon black pepper divided
How to make Filet Mignon in Mushroom Sauce
Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Add and cook the sliced mushrooms for about 6 minutes or until softened and most of the liquid is gone. Then, add and saute the diced onion for 3 minutes more.
Step 2: Add the minced garlic into the pan followed by a tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Continue to cook for another 2 minutes, stirring constantly until the garlic is aromatic.
Step 3: Once done, place the mushrooms on a large plate. Wipe clean the pan using a wet paper towel.
Step 4: Season with a tsp salt and 1/4 tsp black pepper the entire steak.
Step 5: Melt 2 tbsp butter with a tbsp oil in the same pan over medium-high heat.
Step 6: Once the butter is hot and done foaming, sear the seasoned steaks for about 3 to 5 minutes on each side for medium-rare or 5 to 6 minutes for medium, flipping once. When done, transfer the cooked steaks on a plate with mushrooms.
Step 7: Pour half a cup of red wine in the same pan and boil over medium-high heat for about 3 minutes or until the liquid is reduced by half. Scrape the bottom of the pan to deglaze.
Step 8: Pour 1 1/2 cups of beef broth into the pan and continue to boil for about 5 to 7 minutes until just 2/3 of the liquid remains before stirring in half a cup sour cream. Boil for 2 minutes more until a bit thickened and season with salt and pepper if desired.
Step 9: Place the steaks and mushrooms back to the pan and spoon some of the sauce over. Cook until the steaks are heated through.
Step 10: Before serving, garnish with fresh sprigs of thyme if desired. Enjoy!
Nutrition Facts:
Amount Per Serving:
Calories 591, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8mg7%, Calcium 99mg10%, Iron 3.7mg21%
Ingredients
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 16 ounces baby Bella mushrooms thickly sliced
- 1 small onion finely diced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme minced (or 1 teaspoon dry thyme)
- 24 ounces filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2-inch thick
- 1/2 c Merlot wine or any dry red wine
- 1 1/2 c beef broth
- 1/2 c whipping cream
- 1 1/4 teaspoons sea salt we use sea salt, divided
- 1/2 teaspoon black pepper divided
Instructions
Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Add and cook the sliced mushrooms for about 6 minutes or until softened and most of the liquid is gone. Then, add and saute the diced onion for 3 minutes more.
Step 2: Add the minced garlic into the pan followed by a tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Continue to cook for another 2 minutes, stirring constantly until the garlic is aromatic.
Step 3: Once done, place the mushrooms on a large plate. Wipe clean the pan using a wet paper towel.
Step 4: Season with a tsp salt and 1/4 tsp black pepper the entire steak.
Step 5: Melt 2 tbsp butter with a tbsp oil in the same pan over medium-high heat.
Step 6: Once the butter is hot and done foaming, sear the seasoned steaks for about 3 to 5 minutes on each side for medium-rare or 5 to 6 minutes for medium, flipping once. When done, transfer the cooked steaks on a plate with mushrooms.
Step 7: Pour half a cup of red wine in the same pan and boil over medium-high heat for about 3 minutes or until the liquid is reduced by half. Scrape the bottom of the pan to deglaze.
Step 8: Pour 1 1/2 cups of beef broth into the pan and continue to boil for about 5 to 7 minutes until just 2/3 of the liquid remains before stirring in half a cup sour cream. Boil for 2 minutes more until a bit thickened and season with salt and pepper if desired.
Step 9: Place the steaks and mushrooms back to the pan and spoon some of the sauce over. Cook until the steaks are heated through.
Step 10: Before serving, garnish with fresh sprigs of thyme if desired. Enjoy!
