An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!

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This is a very special filet mignon recipe, but it’s made in one pan and fairly simple to prepare. This is spectacular for any special occasion! I brought this over to my sister’s house and it got eaten fast with rave reviews across the board (despite having to reheat it because by the time I took my pictures, packed it up, drove to my sister’s…) it was still mouthwatering!

I love cooking with wine. Crazy thing is, the bottle of wine that I’m using sells for $7.00 or so at our local grocery store. Wine is an ingredient that has been around for centuries and I love it for cakes, meats, sauces… Cooking with wine adds wonderful depth of flavor to recipes.

Thank you to our friends at Barefoot Wine & Bubbly who sponsored this recipe and sent me the bottle of Barefoot Merlot which really elevated the flavors of this dish.

Watch How To Cook Filet Mignon:

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!

Ingredients for Filet Mignon Recipe in Mushroom Sauce:

4 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot *
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste

*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.

Tip: to remove thyme leaves, hold at the tip and pull your fingers down over the stem. The leaves come right off.

Filet Mignon Recipe-9

How to Make Filet Mignon:

1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.

Filet Mignon Recipe-10An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.

2. Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.

3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer. 

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.

4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and simmer until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

Filet Mignon Recipe-13

Plate the steak and spoon generous amounts of mushroom sauce over the top. I served this with asparagus and fluffy mashed potatoes.

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!

Filet Mignon in Mushroom Wine Sauce

4.99 from 155 votes
Author: Natasha Kravchuk
An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!
An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 4 as a main course
  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, thickly sliced
  • 1 small or 1/2 medium yellow onion, finely diced
  • 4 medium garlic cloves, minced
  • 1 Tbsp chopped fresh thyme, or 1 tsp dry thyme if you must
  • 4 6 oz each filet mignon steaks (about 1 1/2" thick)
  • 1/2 cup Barefoot Merlot
  • 1 1/2 cups low sodium beef broth
  • 1/2 cup heavy whipping cream
  • Salt and Pepper to taste

Instructions

  • Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
  • Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
  • Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
  • Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and simmer until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

Notes

Thinner steaks will cook faster and thicker steaks can take longer.
Course: Main Course
Cuisine: American
Keyword: filet mignon in mushroom wine sauce
Skill Level: Easy/Medium
Cost to Make: $$$
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!

This would be perfect for a memorable New Year’s Dinner or any special occasion really! How are you celebrating on New Year’s Eve?

An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and tastes gourmet. This filet mignon recipe is perfect for any occasion!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • WayneS
    April 23, 2024

    Made it for a dinner of 9 people. Everybody cleaned their plate and requested I keep that recipe. Outstanding!

    Reply

  • Paula
    April 1, 2024

    Just made this for my Husband, and it was absolutely delicious. This is now in the Top 3 of his all time favorites. He asked me to make sure I keep this recipe. Can’t wait to make it again.

    Reply

    • Natasha's Kitchen
      April 1, 2024

      That’s wonderful, Paula! Thanks a lot for sharing that great feedback with us.

      Reply

  • Sacha
    February 10, 2024

    This looks amazing would it work if I added Stilton cheese also to the sauce with the cream?

    Reply

    • NatashasKitchen.com
      February 10, 2024

      I have not tested that to advise.

      Reply

  • Trevor Essig
    December 29, 2023

    Hi Natasha, thanks for making so many people happy in my family.. Could I sous vide the filets then just sear them in the pan? not sure if the sauce benefits/needs the steak cooking for 10 minutes.. Thank you!

    Reply

    • Natashas Kitchen
      December 30, 2023

      Hi Trevor, while I haven’t tried the sous vide method on filet mignon, here’s what one of my readers wrote “I used 3 inch filets and cooked the sous vide for 3 hours. So I seared them in the butter and oil, removed them to the mushrooms and then went on to make the sauce. Everybody was thrilled with the meal and so was I. Thanks!” I hope this helps!

      Reply

  • ronda
    November 6, 2023

    I love your recipes. I plan to try this one tonight. I am going to cook some ostrich steak too. I have never tried it, so the beef steak is in case it doesn’t turn out well.

    Reply

    • NatashasKitchen.com
      November 6, 2023

      Hi Ronda! That sounds interesting! Thanks for the feedback, I’m glad you enjoy this recipe.

      Reply

  • Nick Emmanuel
    July 28, 2023

    Hi there, could cashew cream (by blending cashews) be used as a substitute for heavy cream?
    Thanks.

    Reply

    • NatashasKitchen.com
      July 28, 2023

      Hi Nick! I’m sorry, I’ve never tried that to know what the results would be like. Let us know if you experiment.

      Reply

  • Cliff
    July 23, 2023

    I’ve made this at least a dozen times. Every time is a little different due to what I have available. This recipe is hands down the best! I just want to say thank you for giving this amateur guy chef a chance for making an awesome dinner 🍻 I’m pretty sure the wife is happy too.

    Reply

    • Natasha's Kitchen
      July 23, 2023

      It’s my pleasure, Cliff. It’s wonderful to know that you’ve made this recipe a lot of times already. I hope you’ll enjoy all the recipes that you will try from us!

      Reply

  • G Page
    May 29, 2023

    I made this tonight for two of us. It was amazing and I will make it again. The only problem I have is the amount of smoke in the house. I cooked it as directed med-high heat but my house filled with smoke. Any suggestions?

    Reply

    • Natasha
      May 30, 2023

      Hi, make sure you are using a high-heat cooking oil. I would avoid anything like extra virgin olive oil or some coconut oils since those can get smoky.

      Reply

  • Peter
    February 18, 2023

    Another winner Natasha. And I forgot the broth…….didn’t matter. Delicious! I will add the next time though. Love your site. First time I’ve ever left a review but your recipes and tutorials are so well done. Thank you!

    Reply

    • NatashasKitchen.com
      February 18, 2023

      Hi Peter! That’s wonderful to hear. Thank you so much. I’m glad you loved my recipes.

      Reply

  • Sherry
    January 11, 2023

    I have never commented on a recipe, but this was divine! Postponed the meal until I had the time to not rush ( and there was NO hockey game to compete with!) Used cream cheese as I am in Mexico and heavy cream in this small town may not be available. The meat was so tender and a neighbor gave me some thyme. We are not red meat fans now but this was worth the planning- and we toasted a dear friend who passed over yesterday with Alzheimers, revisiting all the memories of her while feeling grateful to be sharing this meal together.

    Reply

    • Natasha's Kitchen
      January 12, 2023

      Thank you for sharing your experience trying this recipe. We’re glad that you enjoyed this!

      Reply

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