Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
I love Filet Mignon! It is a delightful melt-in-your-mouth steak in a light mushroom wine cream sauce. One of the easiest and quickest to make, and it’s excellent for the whole family.
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 ounces 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 Recipe in Mushroom Sauce
Step 1: Melt 2 tbsp butter with a tbsp oil in a large heavy-bottomed pan over medium-high heat. Once melted, saute the mushrooms for about 6 minutes or until soft and the majority of the liquid has evaporated. Stir in the diced onion and cook for another 3 minutes.
Step 2: Stir in the minced garlic, a tbsp thyme, 1/4 tsp salt, and 1/8 black pepper. Cook while constantly stirring for 2 minutes more until the garlic is aromatic. When done, transfer to a large plate, then with a wet paper towel, clean the pan.
Step 3: Season the entire steaks with a tsp salt and 1/4 tsp black pepper.
Step 4: Heat 2 tbsp butter and a tbsp oil in the same pan over medium-high heat. Once the butter has melted and the oil is hot, add and sear the seasoned steaks for about 3 to 5 minutes on each side for medium-rare or medium for 5 to 6 minutes. When done, transfer the cooked steaks to the plate with mushrooms.
Step 5: Pour in half a cup of red wine in the same pan over medium-high heat. Allow to boil for about 3 minutes or until the liquid has reduced by half. Scraping the bottom of the pan.
Step 6: Add 1 1/2 cups of beef broth into the pan and boil for about 5 to 7 minutes until 2/3 cup of liquid remains.
Step 7: To taste, season with salt and pepper.
Step 8: Add the mushrooms and steaks back to the pan. Spoon the sauce over and continue to cook until the steaks are just heated.
Step 9: Once done, remove from the heat and garnish with fresh sprigs and thyme.
Note:
Cooking time varies depending on your desired doneness and thickness of the steaks.
Nutrition Facts:
Amount Per Serving: Calories 591 | Fat 39g 60% | Saturated Fat 18g 113% | Cholesterol 180mg 60% | Sodium 1008mg 44% | Potassium 1412mg 40% | Carbohydrates 10g 3% | Fiber 1g 4% | Sugar 3g 3% | Protein 43g 86% | Vitamin A 875IU 18% | Vitamin C 5.8mg 7% | Calcium 99mg 10% | Iron 3.7mg 21%
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 ounces 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. Once melted, saute the mushrooms for about 6 minutes or until soft and the majority of the liquid has evaporated. Stir in the diced onion and cook for another 3 minutes.
Step 2: Stir in the minced garlic, a tbsp thyme, 1/4 tsp salt, and 1/8 black pepper. Cook while constantly stirring for 2 minutes more until the garlic is aromatic. When done, transfer to a large plate, then with a wet paper towel, clean the pan.
Step 3: Season the entire steaks with a tsp salt and 1/4 tsp black pepper.
Step 4: Heat 2 tbsp butter and a tbsp oil in the same pan over medium-high heat. Once the butter has melted and the oil is hot, add and sear the seasoned steaks for about 3 to 5 minutes on each side for medium-rare or medium for 5 to 6 minutes. When done, transfer the cooked steaks to the plate with mushrooms.
Step 5: Pour in half a cup of red wine in the same pan over medium-high heat. Allow to boil for about 3 minutes or until the liquid has reduced by half. Scraping the bottom of the pan.
Step 6: Add 1 1/2 cups of beef broth into the pan and boil for about 5 to 7 minutes until 2/3 cup of liquid remains.
Step 7: To taste, season with salt and pepper.
Step 8: Add the mushrooms and steaks back to the pan. Spoon the sauce over and continue to cook until the steaks are just heated.
Step 9: Once done, remove from the heat and garnish with fresh sprigs and thyme.
Notes
Cooking time varies depending on your desired doneness and thickness of the steaks.
