Filet Mignon in Mushroom Wine Sauce

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 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 boil 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).

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

4.95 from 40 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $35-$40 (Varies by filet mignon pricing)
Servings: 4 as a main course

Ingredients

  • 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

  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 papertowel.
  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).
  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.
  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 boil 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).

Recipe Notes

Thinner steaks will cook faster and thicker steaks can take longer.

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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Mo
    August 19, 2018

    I left a comment on this recipe on Natasha’s farfalle recipe, but wanted to leave the comment here as well.

    First off, try the farfalle recipe it is DA BOMB!

    I used bacon fat instead of olive oil and butter. Bacon fat can stand higher heat…. BUT…

    Since this recipe doesn’t really call for higher heats, I will try Natasha’s way next time and no changes.

    I had to reduce the: wine, beef broth and cream a bit longer than recipe called for, but this recipe is outstanding!

    I used a stainless steel skillet and a bit too much bacon fat where I got some of that crust on the top and bottom of the filet mignons, but needed more and it wouldn’t happen.

    I think I will try using my cast iron next time or use my stainless steel skillet since I will not use bacon fat and utilize Natasha’s recipe to the T. Well one exception, I added bacon and hello!!! YUMMMAY!

    Thanks Natasha! Reply

    • Natashas Kitchen
      August 19, 2018

      You’re welcome Mo. Thank you for your review! Reply

  • Greg Koss
    August 4, 2018

    Wow, so good Natasha! Just made it & it ranked among one of our most loved steaks. I used half Marsala wine with the red & it came out great. Perfect little recipe & it was fun watching you cook….thank you…

    Greg Reply

    • Natasha
      August 4, 2018

      That is wonderful! I am so happy to hear that 🙂 Thank you for sharing your amazing review. I’m so glad you enjoyed the filet mignon 🙂 Reply

  • Sheila
    May 24, 2018

    I love all your recipes and plan on trying this one soon. I would love to know the brand of the skillet you used…need to purchase one as I only have non stick ones. Reply

  • James
    April 7, 2018

    Reduce added salt, use campbell’s beef broth, burgundy ( or a nice big cab ), the smallest bit of dried basil ( keep the fresh thyme ), and roast the garlic ( a dozen or so small to medium clobes ). Reply

    • Natasha's Kitchen
      April 9, 2018

      Great suggestions James, thanks for sharing! 🙂 Reply

  • Mary
    February 21, 2018

    Any way this can be made ahead of time? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Mary, I have made it several hours ahead and then just reheated it on the stove until warmed through. We have had leftovers that carried over to day 2 and my oh my it was just as good as it was on day 1. I hope you love the recipe! Reply

  • Farrel
    February 15, 2018

    I made this last night for Valentine’s Day. I prefer eating in to eating out a lot of times, and with rainy weather, it seemed like a nice night to eat at home. This recipe was excellent. I bought thick 1″ tenderloins, so the cooking time was increased by a couple of minutes. Which you mentioned in the recipe. I will definitely make this again. Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review Farrel and I hope you had a wonderful Valentine’s Day! Reply

  • Amy
    February 13, 2018

    Hi – this looks amazing! I am wondering if you had any suggestions for an alternative to the 1/2 cream, do you think full fat coconut milk would work? (Trying to make this dairy free!) I will be using ghee instead of butter.

    Thank you! Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Amy, I haven’t tried with coconut milk, but I think it would work with the full fat canned coconut milk. If you experiment, let me know how you like it. Ghee should work fine. I hope you love it! 🙂 Reply

  • Galina
    February 13, 2018

    Hello. I wanna make this for tonight but I totally forgot to buy some fresh thyme. Do you think it’s gonna taste the same with dry thyme? Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Galina, I think it’s a little nicer with fresh but I have used dry with great results 🙂 You only need 1 tsp if using dried thyme. Reply

  • Helyn
    January 11, 2018

    Made this again for my New Year’s Eve dinner with friends… even after the shrimp artichoke dip, my friend was able to eat to his heart’s desire. Was a super hit with my friends and I made extra so that would have left overs for Jan 1.. it heats up beautifully.. can’t eat as well in restaurants ..even as a left over. Thanks again.. 🙂 Reply

    • Natasha's Kitchen
      January 11, 2018

      You’re welcome Helyn! I’m glad to hear the recipe is such a hit. Thanks for sharing! 🙂 Reply

  • Steve Howell
    December 26, 2017

    Those steaks would be even better if someone had taken just a few minutes to remove the silverskin from the sides. That stuff can be seriously chewy. Great recipe otherwise. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Steve, I’m so glad you enjoyed it! You can definitely remove the silver skin before cooking if you prefer it that way – it would be easier to chew! 🙂 Reply

    • Liz
      January 10, 2018

      Can someone recommend a wine pairing for this dish? Reply

      • Jim
        February 6, 2018

        Matanza Creek, Merlot
        Charles Kreug , Cab Reply

  • lj
    December 26, 2017

    Hi, can you make this a day ahead and reheat? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi, I haven’t tried that reheating it the next day. I imagine this is best fresh – I have made it a few hours in advance of enjoying it but there weren’t any leftovers until the next day 🙂 Reply

      • Mary
        February 21, 2018

        Did you cut the cooking time if not serving right away? Reply

        • Natasha
          natashaskitchen
          February 21, 2018

          Hi Mary, I cook it until desired doneness and just reheat it in the skillet later before serving. Reply

  • Marie
    December 25, 2017

    OMG, this was so good! I had to boil the merlot and beef broth longer than the recipe said for it to get down to 2/3 cup, and even then, it was more than that. But this tasted amazing! Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Marie, I’m so glad you liked it! If you are using a smaller pot or cooking over lower heat, it can take longer to cook the wine down. Reply

  • Linda Perrot
    December 17, 2017

    I want to do a fillet roast instead of steaks, Have you ever done it that way? Im assuming I can cook the roast and put sauce on top? Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Linda, I haven’t tried that but I’m assuming it would work to make a roast instead of steaks and then serve with sauce on top. Reply

  • Carol Kriesel
    November 11, 2017

    One of my favorite recipies now! Reply

    • Natasha's Kitchen
      November 11, 2017

      Awesome, I’m so glad to hear that Carol! Thanks for sharing! 🙂 Reply

  • October 28, 2017

    My husband and I tried this recipe and we both agree it’s a keeper; going in our ‘family favorites’ collection of very special recipes. I found myself with no cream in the house, so I substituted sour cream (regular, not lite) and enjoyed it immensely. I began with a spoonful and added more til I felt the balance was right. Can’t wait to try this with heavy cream. I’m sure it’ll be fabulous. Reply

    • Natasha's Kitchen
      October 28, 2017

      I’m glad to hear you both enjoy the recipe Patricia! Thanks for sharing your great review with other readers! Reply

  • Michelle
    October 5, 2017

    Hi there. Just stumbled across this recipe and drooling on my keyboard as I type. I’m a meat and potatoes girl and plan to make this over the weekend. Just wondering if I can replace low sodium broth with regular beef broth would it drastically change the flavor?

    Thanks much,

    Michelle Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Michelle, that would work great! Just season to taste with salt and pepper if needed. You’ll need just slightly less salt with regular beef broth. I hope you LOVE it!! 🙂 Reply

      • Michelle Sutton
        October 6, 2017

        Thank you for replying and for the tip. Your recipes all look so delicious. You definitely have a passion for cooking and appreciate you sharing your time and talent. Reply

        • Natasha's Kitchen
          October 7, 2017

          My pleasure Michelle! Thanks for following!! 🙂 Reply

          • Michelle Sutton
            February 6, 2018

            Hi again! I haven’t had the opportunity to fix but planning to do so on Valentine’s for hubby. 😁

            Quick question (stupid question on my part) as it pertains to step 2. Is the salt and pepper seasoning portions (1 tsp. salt and 1/4 tsp. pepper) per steak or for all 4 steaks?

            Thank you!

          • Natasha
            natashaskitchen
            February 7, 2018

            Hi Michelle, that is a great question and I will clarify that in the recipe. It is for all 4 steaks 🙂

  • Oksana
    October 3, 2017

    I don’t have the same pan you do, so can I just use any pan? Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Oksana, yes, any large pan will work, but it’s best with a heavy-bottomed pan for even cooking. Reply

  • Glaucia
    September 30, 2017

    This recipe is superb!!! Absolutely delicious! I made it tonight for my husband and I, and it turned out so rich and amazing. We paired it with velvety mashed potatoes and green beans.
    My husband is already making requests to make this recipe again for his family to try!
    You won’t be disappointed. Reply

    • Natasha's Kitchen
      October 2, 2017

      I’m happy to hear how much you and your husband the recipe! Thanks for sharing your excellent review with other readers! Reply

  • cindy
    September 22, 2017

    Just made this for dinner guests. Made it a day ahead, and left the filets a bit on the rare side for reheating purposes…The sauce tastes amazing, hence the 5 stars. Cannot wait to serve this. Will check back in to let you know how everyone liked it. My guess is it will be a 5-star meal! Reply

    • Natasha's Kitchen
      September 22, 2017

      Awesome! Please do let me know what the consensus is Cindy! 🙂 Reply

  • Lucy
    September 18, 2017

    Made this tonight & everyone loved it. Thanks for sharing the recipe. Reply

    • Natasha's Kitchen
      September 18, 2017

      You’re welcome Lucy! I’m glad to hear that! Thanks so much for sharing 🙂 Reply

  • Connie Zbyrad
    September 11, 2017

    Is there any other ingredient I could substitute for the wine? Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Connie, I haven’t tried these substitutions but a couple of my readers had rave reviews when using zinfandel or cabernet sauvignon. If you are asking about an alcohol free substitute; it really won’t taste the same without it so I can’t recommend anything else. You could always use more beef broth if wine is out of the question but again, the flavor won’t be the same. Reply

  • Maria
    July 27, 2017

    This recipe is perfect for surprising my husband with a romantic dinner tonight! Can’t wait to try it! Question: What did you season your steaks with? Just salt & pepper? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Maria, yes it was just salt and pepper. Between the sauce and remaining ingredients, salt and pepper is all it needs. Please see step 2 for exact measurements 🙂 Reply

  • Sonia
    July 21, 2017

    I made it few weeks back and my boyfriend and I LOVED it! Making it again tonight! Yummmm Reply

    • Natasha's Kitchen
      July 21, 2017

      Awesome! I’m glad to hear you both love this recipe! Thanks for sharing Sonia 🙂 Reply

  • Helyn
    July 3, 2017

    Tried this the other day. Superb! Made extra as my son was coming for dinner and that I would have leftovers for the next day. Well, guess who took all the leftovers home? Another keeper in our household! Thank you! Reply

    • Helyn
      July 3, 2017

      oops …forgot had commented already, but well worth the second wave of reviews. 🙂 Reply

  • Helyn
    July 2, 2017

    Made this the other day.Superb!!! Doubled the recipe as my son was coming for dinner. Was hoping to have leftovers for the next day. Well, guess who took home everything? Big hit again! Thank you so much. 🙂 Reply

    • Natasha's Kitchen
      July 3, 2017

      You’re welcome Helyn! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your great review! Reply

  • Mark Sz
    July 1, 2017

    Made this yesterday using a Cabernet. It was fantastic. I like to sear the steak and then put the pan in the oven to finish it. I ended up using two pans but that was a minor issue. I just combined the sauces from both pans. This is also a great base to play with and try different additions. Thanks Reply

    • Natasha's Kitchen
      July 2, 2017

      My pleasure Mark! I’m glad you enjoy the recipe! Thanks for sharing your tips and review with other readers! Reply

  • Tracy
    June 17, 2017

    I don’t usually leave comments after trying recipes, but I had to this time. My husband and I made this for our anniversary. We used NY Strip and Cabernet Sauvignon instead of the Merlot. It turned out awesome! I could of kicked the pan clean. Thankfully, we have leftover mashed potatoes to go with the extra sauce! Reply

    • Natasha's Kitchen
      June 17, 2017

      I’m so glad you and your husband love the recipe! Thanks for taking the time to share your fantastic review Tracy! Reply

  • Harpi
    June 13, 2017

    I have been wanting to make this for months and as a surprise for the wife. I finally had the day off and decided to make this. It was absolutely wonderful. This is the first time in my 18 year old son’s life that he has not used a steak sauce and ruined the meat he was eating. Reply

    • Natasha's Kitchen
      June 13, 2017

      Wow, that’s so great to hear! I’m glad all of you love the recipe! Thanks for sharing your incredible review! Reply

  • Steve
    May 14, 2017

    Cant wait to try this on the weekend, looks awesome.
    Doing mine with glazed carrots , lemon zested beans and garlic and rosemary potatoes. Reply

    • Natasha's Kitchen
      May 14, 2017

      Yum! That sounds good! Please let me know what you think of the recipe Steve! Reply

  • Mario
    March 15, 2017

    Hello! So I’m making this for dinner tomorrow, hopefully it’ll come out like yours!! Can’t wait!👍🏽 Reply

    • Natasha's Kitchen
      March 15, 2017

      Please let me know what you think Mario! Reply

  • Chelsea
    March 8, 2017

    Hi there,
    Super interested in making your recipe this weekend! I just have a few questions – if I want to use another cut of meat, which would you suggest? And how long would I have to cook it to get it to medium?
    Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Chelsea, a couple of my readers have reported great results using New York strip steaks. It depends on the thickness of your steaks. I would suggest doing the finger test to check doneness. Reply

  • Adam
    March 6, 2017

    Oh my goodness! Thank you for guiding me to the best steak I’ve ever eaten! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Oh awesome!! And you are most welcome 🙂 Reply

  • Jana
    February 27, 2017

    Hello! Love your recipes! I need to make this a few hours in advance and would like to reheat it in the oven. Can you kindly let me know how to proceed? Thanks Reply

    • Natasha
      natashaskitchen
      February 28, 2017

      Hi Jana, If it’s 3 hours ahead, I would let it cool to room temp then cover the pan with foil so it doesn’t get dry and reheat gently uncovered on the stovetop in the same skillet. That’s exactly what I did when I photographed this dish – it was about 4 hours later that we enjoyed it at my sisters house 🙂 If keeping it longer than that, I would refrigerate before reheating. You can reheat in the oven, but you’ll have to experiment with time and temperature – maybe start at 350˚F and remove when it’s warm/hot. Reply

  • Cynthia
    February 25, 2017

    Made this tonight! Great. I actually put it on a cast iron and seared it for two minutes each side and then threw it into the oven at 400 for 6-7 minutes for medium rare. It was perfect! Reply

    • Natasha's Kitchen
      February 25, 2017

      That’s great Cynthia! Thank you for sharing 😀 Reply

  • Val
    February 16, 2017

    Hello, this looks mouth-watering! What kind of side do you serve this with? Rice? Polenta? And to cook the meat to well done, no pink, do I still leave the heat on medium, but just cook longer? Like 7-9 min each side? Your help would be much appreciated, thank you! Reply

    • Natasha
      natashaskitchen
      February 16, 2017

      Hi Val, I personally love this with mashed potatoes because the sauce is so good over potatoes. Yes, just cook longer over the same heat until desired doneness – it will depend on how thick your filet mignon is. Test for doneness by either poking the center with your finger to determine how cooked it is or by using an instant read thermometer. Reply

  • deirdre murray
    February 13, 2017

    Hey! Can you suggest something else besides wine- I am allergic!! Sauce sounds amazing! Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      Hi Deirdre, I haven’t tested anything else so I really can’t guess, sorry! Reply

  • Chelle
    February 12, 2017

    My goodness! You gave created an amazing dish! I used an old vine Zin in lieu of the merlot, same excellent results. Best part was I got the filets for $6 each! Reply

    • Natasha's Kitchen
      February 13, 2017

      Thank you so much for the compliment! I’m happy to hear you love the recipe! Reply

  • Amanda
    January 30, 2017

    Hello! I plan on making this recipe for Valentine’s Day and was wondering about the “pressed” garlic… would minced garlic that comes in the little jars be suffice or should I get the gloves and just mince them in a chopper? I do not own a garlic press! Thanks! Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Amanda, I like the flavor of fresh best, but you can use the one in the jar. It is totally ok to finely mince fresh garlic with a knife for this recipe. I hope you LOVE it!! 🙂 Reply

  • Haley
    January 17, 2017

    Hi! I am thinking about making this for my husband for Valentine’s day. Could you substitute the Merlot for a different type of wine? We aren’t a fan of Merlot on it’s own but if the sauce doesn’t taste too much like it. Reply

    • Haley
      January 17, 2017

      **Oops didn’t quite finish that last sentence. If the sauce doesn’t taste too much like it we may still enjoy it. If someone has a suggestion or opinion please let me know! Thank you! Reply

      • Tila
        January 17, 2017

        I honestly do not like any wine and I used the recommended merlot. When I opened the bottle and got a wiff of it, I was very skeptical about it. It tasted really good in the recipe and really didn’t have the merlot taste. You only use a small amount of it though so you might want to find something that you actually like so you can drink the leftovers. 🙂 Reply

        • Natasha
          natashaskitchen
          January 17, 2017

          Thank you so much for sharing! 🙂 Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Hi Haley, I haven’t tried these substitutions but a couple of my readers had rave reviews when using zinfandel or cabernet sauvignon. Just make sure to cook down the wine enough and all will be well 🙂 Reply

  • Tila
    January 12, 2017

    I looked a ton of different filet mignon recipes and finally decided on this one.I made this tonight for my husband’s birthday. This was my 1st time making filet mignon and I was super nervous. I didn’t want to mess up such an expensive piece of meat. I followed the recipe to a T and it was wonderful. Super easy. Definitely a 5 star recipe. Thank you for adding in how many minutes you cooked things. It really helped. Reply

    • Natasha's Kitchen
      January 12, 2017

      I am so glad your family enjoyed the recipe on a special day!! 🙂 Reply

  • Sammy Shine
    January 7, 2017

    Thank you for the recipe. Made it with Rib-eye rather than fillets but it was yummy! It was for a small dinner party & everyone loved it! I could tell they weren’t just saying it was good because all of the men’s plates were licked clean. The women must have liked it pretty well too because they asked if they could take their leftovers home. Of Course they could! – were all good friends. Reply

    • Natasha's Kitchen
      January 7, 2017

      This is great to hear! Thank you for sharing Sammy! Reply

  • Stephanie
    January 6, 2017

    Hello! Thank you for this wonderful recipe! I stumbled across it while doing a recipe search. I made it for my husband’s birthday and it was incredibly delicious! I will be making more from your blog. Thanks so much! Stephanie Reply

    • Natasha's Kitchen
      January 6, 2017

      Love these kind of reviews! Let me know how you like the other recipes Stephanie! 🙂 Reply

  • Monica k
    January 6, 2017

    Thanks for the recipe it sounds yum! Going to try it tonight! 🙂 Reply

    • Natasha's Kitchen
      January 6, 2017

      It’s divine! Let me know what you think Monica! Reply

  • Rosalie
    January 1, 2017

    This was superb and it really made our New Year’s Eve special. I brought the steaks to room temperature but aside from that I followed the directions exactly. Our steaks were about 1 inch thick and I cooked them 3 mins per side – they were fairly rare, which is how we like them, and were perfect. The sauce was just amazing – i didn’t think I’d be up to the task, but it was easy! Thanks! Reply

    • Natasha's Kitchen
      January 2, 2017

      I am so glad to hear how much you enjoyed it! It is so easy! Thank you for sharing Rosalie!! Reply

  • Elina
    December 30, 2016

    I didn’t see it in the recipe, but I typically bring my steaks to room temp to get an even temperature. I haven’t made this yet but I can’t wait to try your sauce! Reply

    • Natasha's Kitchen
      December 30, 2016

      You’re going to love it Elina! Let me know what you think!! Reply

  • Vincent
    December 26, 2016

    That sauce was simply superb, though I did use dried thyme, shallots, cremini mushrooms, half-and-half and a different red wine. It really made our Christmas dinner. Thank you so much! Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Vincent, thank you for the great review and you are very welcome 😬. Reply

  • Cori
    December 19, 2016

    Is there a nondairy alternative that you recommend in place of the cream? I would like to try this recipe but need to modify it for dietary restrictions. Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      You could omit the cream and if you want a thicker sauce, melt a tablespoon of butter then swirl in 1 1/2 teaspoons of flour and stir this into the sauce until well blended. Reply

      • Cori
        December 19, 2016

        Wonderful. I’m going to try that with non-dairy butter. Thank you! Reply

  • Steph
    December 16, 2016

    Any tips if I don’t want to use alcohol? Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Steph, I would suggest using beef broth but it won’t have the same depth of flavor. Reply

    • Vincent
      December 26, 2016

      The alcohol burns off during the reduction process. Reply

  • Brandon
    December 7, 2016

    I made this recipe last night, but I used thick cut venison chops instead of the filet. Holy Moly! Probably one of the best things I’ve ever eaten. Definitely gonna be repeating this recipe VERY soon! Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Oh that is awesome!!! I’m so happy you loved it! Reply

  • Marta Harting
    November 26, 2016

    Great recipe! I didn’t have Merlot so I used Zinfandel and it was terrific. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

  • Dorian
    November 18, 2016

    I am planning on making this but I have two questions. Does it have to be merlot? I have a bottle of shiraz on hand would that work? And I am making this for me and my husband so I’m only making two should I scale everything down by half or keep sauce the same? Thanks in advance!! Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Hi Dorian, I haven’t tried it with shiraz but I assume it will work. If you test it out, let me know how you like it :). If you are making half of the amount and using a smaller pan, you can cut the sauce ingredients in half. Reply

  • Sue Loudon
    November 12, 2016

    This is a fabulous recipe! I followed the directions exactly using beef broth that was home made. My family gave it 5 stars and we all decided that this will be our Christmas dinner 2016! Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      Oh that is just fantastic! What an honor! 🙂 Thank you for sharing your wonderful review 🙂 Reply

  • Valeria
    November 6, 2016

    What king of pan will be your preference to cook this type of dish? …..stainless steel, cat iron, ceramic, other? …thanks Reply

  • Aline
    October 11, 2016

    What side dishes would you recommend to serve with this steak dish. Reply

  • Iris
    October 8, 2016

    This is such a good recipe how ever I do not use Barefoot merlot just because I don’t think is one to also drink. I only use a wine that is also one I would enjoy. Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      Hi Iris, I’m so glad you enjoyed it!! The Barefoot merlot is definitely a more economical wine but you can use your favorite merlot. What brand do you enjoy most? Thank you for the wonderful review! 🙂 Reply

    • Gerry
      October 30, 2016

      Barefoot might surprise you. Much better than its cost point. Reply

  • joanne
    October 1, 2016

    Hi could you reheat in oven for larger crowd? Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      Hi Joanne, just keep an eye on it since you don’t want to overcook the filet mignon in the oven but yes that would be fine 🙂 Reply

  • Clau
    September 22, 2016

    This looks really awesome ! Planning to do it this weekend, but I need to cook it ahead of time, let’s say prepare 4 hours beforehand …. How would you recommend reheating? Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Hi Clau, I would let it cool to room temp then cover the pan with foil so it doesn’t get dry and reheat gently uncovered on the stovetop in the same skillet. That’s exactly what I did when I photographed this dish – it was about 4 hours later that we enjoyed it at my sisters house 🙂 If keeping it longer than that, I would refrigerate before reheating. Reply

  • Augustine
    June 16, 2016

    Hi Natasha! This looks so awesome! Was thinking of making it this weekend for Father’s Day dinner. Do you think I can use rib eye cut? Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Augustine, you know I think it would work. One of my readers recently reported great results with New York Strip steaks. If you try it, let me know how you liked it! 🙂 Reply

      • Augustine
        June 17, 2016

        Thanks! I ended up getting the filet 🙂 Will try rib eye next time. I read that I need to tie the filet to make sure it’s cooked well. Did you do that? Also, when you say cook 3-5 mins on each side, do you also cook all around each sides or only the 2 sides (bottom and up). Sorry, I never made steaks before if you can’t tell. I always have hubby make it 😉 Reply

        • Natasha
          natashaskitchen
          June 17, 2016

          Hi Augustine, Great question! I just cook the top and bottom and not the sides. Reply

  • Crissy
    June 14, 2016

    This was great, I loved the addition of fresh thyme. I used New York Strip Steaks. My sauce didn’t really thicken so next time I will add a couple tbsp flour to the mushrooms and then add the wine to reduce. Will make again! Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Thank you for sharing that it works well with New York Strip Steaks! I’ll have to try that next time 🙂 Reply

  • Milena
    May 24, 2016

    This looks amazing. Its my anniversary today. I plan on making this dish for my husband as he really loves a good steak. We have a two year old and no sitter so no dining out for us tonight. Can’t wait to surprise him with this thank you 😆 Reply

    • Natasha
      natashaskitchen
      May 24, 2016

      With 2 kids at home, we don’t go out much either but we do treasure our evening “dates” in. 🙂 I hope you both love this recipe! Reply

  • Jess
    May 18, 2016

    Do you do the sauce part separate or do you simmer it with the cooked steak in there? Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      Hi Jess, I first make the steak and mushrooms and then take them out of the pan and in the same empty pan I make the sauce and then return the mushrooms and steak to the pan at the end. Reply

  • Jenny
    May 11, 2016

    This was so delicious! I didn’t know how to cook at all before I came across your blog a couple of years ago. Now I’m comfortable cooking chicken and seafood but I’m trying to try and cook more red meat as well. I knew that with your recipes and directions it would turn out great. Everyone loved it! Thank you ☺️ Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      Hi Jenny! I’m so happy to hear that! Thank you for sharing that with me 🙂 Reply

  • Glenna
    April 21, 2016

    “This is a damn good steak, better than what we’ve had at steakhouses lately,” according to my husband. I used beef tenderloin cut into 3″ thick sections and it was fabulous. I followed the recipe otherwise. Things happen fast so have everything ready to go. I’m trying venison or elk instead of beef next time. Thanks for sharing this great recipe! Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      Thank you for sharing your wonderful review! I’m so happy you both enjoyed it! 🙂 Reply

  • Alexandria Llamas
    April 20, 2016

    Amazingd Thank you for this wonderful simple yet flavorful recipe. Made my night. 🙂 Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      I’m happy you enjoyed it! Thank you so much for sharing your great review! 🙂 Reply

  • Alina
    April 19, 2016

    Hey wanted to ask, where do you get the filet mignon steak? Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      I purchased it at Fred Meyer. I think Costco pricing is probably better when they have it. Reply

  • Griffin
    March 29, 2016

    I made this tonight with some leftover cheap cut steak, but this recipe made it high end. Just be sure to let your wine and beef stock reduce enough! I didn’t the first time and had to re-make the sauce. Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      It’s great to know it works with a cheaper cut of steak. Thank you so much for sharing that with us 🙂 Reply

  • Hanna
    March 20, 2016

    made this for a late lunch/early dinner for my husband today and he said he has never tasted a sauce as good as thing in the most high end stake houses!! i’m so happy I had to comment.
    I switched the merlot with a cabernet sauvignon since it was the only wine I had open and it was prefect, also instead of full cream i used half and half! definitely making this again!
    made it with a side of mashed potatoes and string beans. Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      That was the most amazing review! Thank you! I’m so happy you both loved the recipe and thank you for sharing your substitutions in case someone else is curious if it works with cabernet sauvignon. That’s great!! 🙂 Reply

  • Rob
    February 14, 2016

    Made this for my fiancée and I on Valentine’s Day 2016. It was AMAZING! The steak was like butter.

    I had some thick filets (about 3 inches) so after searing both sides I threw my cast iron in the oven with the baked potatoes at 400 for 8 min. Turned out a perfect medium. Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Rob, thank you for such a nice a review 😃. I’m drooling on my keyboard while reading your comment 😋. Reply

  • Dan1987
    February 14, 2016

    Im going to make this today, I’ll cook it rare with some extra large scallops to start😋 Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Oh my goodness that sounds so good! Reply

  • Bernice
    February 12, 2016

    I am making this for Valentine’s Day and am wanting to make it a surf and turf kind of meal by paring it with shrimp. But I’m not sure what to season the shrimp with or what shrimp recipe would go well alongside the steak. Do you have any suggestions? Reply

  • Kristin
    February 8, 2016

    My Husband and 2 sons ate it all. They devoured it. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Kristin, I’m so happy they enjoyed it 🙂 Reply

  • January 14, 2016

    Have you tried to sous vide the filet? Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      I haven’t tried. Do you think this is a better method? Reply

  • Helen
    January 9, 2016

    Do you think this sauce would work well with a pork loin chop? Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      Helen, I have not experimented with pork loin chop. But I believe its worth a try. If you test it, let me know how it worked out 😀. Reply

      • Helen
        January 11, 2016

        Turned out awsome!

        Thank You Reply

        • Natasha
          natashaskitchen
          January 11, 2016

          I’m so happy you enjoyed it!! Thanks Helen 🙂 Reply

  • Anna
    January 7, 2016

    This recipe looks really good and easy to make, I will try to make it tomorrow.

    Natasha does it play a roll what pan to use to cook this meal? Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      You want to use a non-stick heavy bottomed pan for best results. I used a well seasoned cast iron (a well seasoned pan won’t stick) and it created a nice sear, but you don’t necessarily need a cast iron pan. Reply

  • Yulia
    January 4, 2016

    WoW that meat on your photo is REALLY pink. Thats too much blood in it still… Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Yulia, it is a common misconception (and I used to think so too), but there is actually no blood in a steak unless there’s a vein or something. Everyone likes their steak cooked to varying degrees of doneness and it’s totally fine to keep cooking until it’s the way you like it :). This article explains it really well: http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/ Reply

    • Anna
      January 29, 2016

      Hello, I was wondering if a different cut of beef would work for this recipe or does it have to be filet mignon?

      Thanks in advance! Reply

      • Natasha
        natashaskitchen
        January 29, 2016

        Filet mignon is the most tender you can get but I think another kind of good quality steak would work. I recall one of my readers mentioned they had good results with pork tenderloin also. Reply

  • Diana Levko
    January 4, 2016

    I have a quick question. I don’t eat mushrooms because of horrible past experience. Can I substitute mushrooms with anything else? Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Diana, I haven’t tried substituting anything else and they add great flavor to the sauce so I’m not sure what I’d recommend. I don’t think a vegetable would cut it. I suppose you could just use sliced onions and caramelize them then add them back to the sauce. Reply

      • Diana Levko
        January 5, 2016

        Okay I’ll try with onions. Thanks! Reply

  • Andrew Hopkin
    January 3, 2016

    This look so yummy.
    I will try to make it for my kids.
    Thank for share. Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      You are welcome Andrew, I hope they’ll like it 😁. Reply

  • Anna
    January 2, 2016

    i made this tonight for me and my husband and it was AMAZING. takes a little time to make but its so worth it. thanks for a great recipe once again! Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Anna, thank you for such a great review, I’m so glad you liked it. Thank you for sharing that with me 😁. Reply

  • Pat Tucker
    December 31, 2015

    OMGoodness our new favorite wine company…forgot our wine at home and picked up Barefoot’s Reisling for Thanksgiving on a chance, to bring to family dinner….so good…will have to try, have filets in freezer…Thanks and Happy Healthy New Year Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Isn’t it awesome that it’s so inexpensive too and it works great in recipes! A happy and blessed New Year to you also! 🙂 Reply

  • Stephanie
    December 31, 2015

    hi, would i be able to substitute the wine for anything? Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      It really won’t taste the same without it so I can’t recommend anything else. You could always use more beef broth if wine is out of the question but again, the flavor won’t be the same. Reply

  • Ziz'ka
    December 29, 2015

    Looks great… I need to try it soon. I love wine in food as well.. I was recently researching what kind of wine would be the best to use for beef and here it go… Thanks
    In a pan with thyme? definitely will try it soon. Because I made one time beef in a pan with thyme and rosemary and it turned out great then I wanted to experiment to prepare beef using broiler turned out bad, (extremely bad- do not try it) .. And yeah as I heard previously thyme or rosemary + beef = Delicious!!! and it is TRUE. Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Thank you for sharing that with me! I’ll be sure not to try broiling! I hope you love this recipe 🙂 Reply

  • Emma
    December 28, 2015

    hi natasha! this looks amazing! my husband loves loves steak. i have a bad past with cast iron skillets and was wondering if i can do this recipe in a dutch oven? Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      Yes, this would work well in a dutch oven or any heavy-bottomed pan (preferrably non-stick, but even a good stainless one would work). Reply

  • LaTrice
    December 28, 2015

    I’m going to celebrate New Year’s Eve at my mom’s house. Also, I have some filet mignon in the freezer. I can’t wait!!! 🙂 Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      That sounds really nice! I hope you love the filet mignon!! 🙂 Reply

  • December 26, 2015

    Oh my… this looks amazing. I always go for the filet mignon when we eat out! Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      My husband thought this was better than any restaurant mignon. If you will give this recipe a try, I hope you’ll love it too 😁. Reply

  • Marina
    December 26, 2015

    O.M.G. This looks so bomb. My kind of meal. The picture with the asparagus made me drool. Adding this to my menu for next week. Filet mignon is my favorite😍😛 Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      Thank you Marina 😁. I would love to hear how it turns out. Reply

  • December 26, 2015

    This is seriously awesome. All these beef recipes are only confirming to me what a carnivore I am! Glorious meat shots, the second one is my fave. Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      Julia you’re so nice :). Thank you! I sure love a good steak too. Major carnivore over here too! 😉 Reply

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