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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!

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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

4.98 from 139 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: $35-$40 (Varies by filet mignon pricing)

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!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • Christine Valentini
    December 14, 2022

    Hi Natasha, I want to make your red wine mushroom sauce for my Christmas dinner, but I will be preparing a whole beef tenderloin. Can you suggest how I modify the sauce recipe being I am preparing the roast in the oven and not a pan? Thank you and Happy Holidays!

    Reply

    • Natashas Kitchen
      December 15, 2022

      Hi Christine, I recommend trying or following suggestions on our Beef Tenderloin with Mushroom Sauce Recipe. I hope this helps!

      Reply

    • Tania
      December 20, 2022

      If you plan to sear your beef tenderloin (recommended) prior to roasting, then you could just use that pan to deglaze with the red wine and finish following the directions from there. You can just cook the mushrooms, onions, garlic, herbs etc. in a separate pan and add them to the red wine sauce after it is prepared. 🙂

      Reply

  • Mike
    November 12, 2022

    Made the recipe for the sauce as I don’t use cream, virtually never, so I thought I’d give it a try. It turned out very tasty but soon noticed I had to use more of the wine and broth for more sauce… obviously. I will be making the sauce again now my cream phobia has been conquered. One question, why did you wipe the skillet after the mushroom frying? Is that not a loss of flavour. (I also used real steak, cheese and caramelized onion mash (varenik filling) and carrots as a veg because that’s all I had in my fridge!) And with a glass of ‘left over’ wine….. same again next week!

    Reply

  • Jay
    October 14, 2022

    This is the best recipe and tried it twice and both times my sweetheart was raving praises for the dinner.

    Reply

    • NatashasKitchen.com
      October 14, 2022

      So glad it was loved, Jay! Thank you for the review.

      Reply

  • Wayne
    October 9, 2022

    Nice recipe👍 used shallots instead of onion and well, the filet was done on the bbq. Merlot used was from the Naramata bench (B.C.). I also added a knob of butter at the end to finish the sauce off. Went with some herbed mashed potatoes and who needs veg right 😏. Added to my list of sauces, thanks 🙏

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Thanks for sharing, Wayne. Good to know that you enjoyed the result!

      Reply

  • Bill Baker
    June 30, 2022

    I’ve made this twice. it’s a great recipe. I substituted port for red wine and the 2nd time used portobello mushrooms. both were delicious

    Reply

    • Natasha's Kitchen
      June 30, 2022

      Nice to know that you loved both versions! Thanks for sharing that with us.

      Reply

  • Trish
    April 17, 2022

    Great recipe! I subbed filet mignon with lamb chops and broiled them in the oven with some dijon mustard on top at the end. Very soul warming. Just was was needed. Thanks for sharing this recipe.

    Reply

    • Natasha's Kitchen
      April 17, 2022

      You’re welcome, Trish. Thank you for your good comments and feedback!

      Reply

  • Amy Hopson
    January 14, 2022

    Great recipe! I have never commented on recipe before, that’s how good this was! I am saving this one for sure.

    Reply

    • Natashas Kitchen
      January 15, 2022

      Wow! Thank you so much for your thoughtful feedback, Amy! I’m glad you enjoyed this recipe!

      Reply

  • GRATEFUL cook
    December 25, 2021

    I’ve never commented pro or con on a recipe. This is the best way to filet mignons if you don’t like your smoke detector goinf off when you cook them stovetop. Besides that it is super tasty and easy to do

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Thank you for your good comments and feedback!

      Reply

  • Brooke
    December 21, 2021

    Hi! Does this make a good amount of sauce or should I maybe double to make a little more to cover mashed potatoes? Maybe 1.5 the recipe for the merlot reduction.

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Brooke, I recommend taking a look at the recipe photos to get an idea of how much sauce is in the recipe photos, you should end up with about 2 cups of sauce. Of course, I bet doubling it would work if you like more.

      Reply

  • Philip Johnson
    December 12, 2021

    Hello
    As I’m allergic to mushrooms, is there a substitute that would be recommended?
    Thank you
    Philip

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi Phili, I have not tried any other substitute but someone else shared this in the comments section “I omit mushrooms just because we don’t like them and it was off the charts!” I hope that helps!

      Reply

  • Chris
    October 8, 2021

    I love this recipe! I want to make it for 10 people and need to do it In the field with limited. I’m contemplating making the sauce at home , with some beef the day before and re heating it in a pan for the dinner. Is there any reason why I shouldn’t do this or any tips?

    Reply

  • Ginger
    September 27, 2021

    This was incredibly wonderful!! I could eat it every night. The sage gave it a great flavor! I’m going to try it with mashed potatoes tomorrow with the leftovers. Really so good!

    Reply

    • Natashas Kitchen
      September 27, 2021

      It sounds like you found a new favorite, Ginger! Thank you for sharing this great review with me!

      Reply

  • Terrie
    August 24, 2021

    Love this recipe! Have made it several times. This time I had no broth or whipping cream as we were in our camper, so I added sour cream to the wine. Delicious ❤️

    Reply

    • Natasha's Kitchen
      August 24, 2021

      So glad you loved it, Terrie! Thank you for your review.

      Reply

  • Nita
    April 15, 2021

    Hi Natasha,

    Just wondering , is there any substitute for the wine that i could use ?(something that does not have alcohol content)

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Hello Nita, 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

    • Steve Gundlach
      September 18, 2021

      I boils off! don’t worrry about it

      Reply

  • Chris
    February 28, 2021

    Love this! First time making this tonight and it won’t be the last. Fun to cook and not too complex. Thank you for sharing. This will be a hit at the next dinner party

    Reply

    • Natasha's Kitchen
      February 28, 2021

      I’m very happy to hear that, Chris. Thank you for sharing your great experience making this recipe!

      Reply

      • Jasmine
        March 10, 2021

        My husband and I made this for a belated Valentine’s Day dinner. We used ribeye instead of filet mignon and Shiraz instead of Merlot (what was on hand). So easy and delicious!!
        Thanks for an amazing steak recipe!!

        Reply

        • Natasha's Kitchen
          March 11, 2021

          Glad you loved this recipe, Jasmine. Thanks for your great review and feedback!

          Reply

  • Mattie
    February 17, 2021

    My husband made this for our Valentine’s Day dinner. We had the remaining steaks yesterday. Excellent, did not disappoint. Reheated extremely well if you’re lucky to have leftovers!

    Reply

    • Natashas Kitchen
      February 17, 2021

      That sounds like the perfect dinner! I’m so happy you enjoyed this recipe, Mattie!

      Reply

  • Mary
    February 15, 2021

    I made this for our Valentines dinner, wow! Sooo amazingly delicious. Thanks Natasha for sharing, love your recipes.

    Reply

    • Natasha's Kitchen
      February 15, 2021

      You’re welcome, Mary! I’m glad you loved it.

      Reply

  • Dave
    February 14, 2021

    I just made this for Valentine’s. The only mistake I made was not added the thyme at the beginning. But it still turned out really well. I cut everything in half as this was dinner for two. Yummy!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      I’m happy to hear that you still liked it! Thank you for your good comments and feedback, Dave.

      Reply

  • Abby
    February 10, 2021

    I made this for my husband for his birthday. He absolutely loved it, I was a big fan as well. I highly recommend this recipe.

    Reply

    • Natasha's Kitchen
      February 11, 2021

      So great to hear that, Abby. Thanks for your wonderful review!

      Reply

  • martine charlebois
    February 6, 2021

    so delicious and sample and gorgeous recipe ! thank u so much !

    Reply

    • Natashas Kitchen
      February 6, 2021

      You’re welcome! I’m so happy you enjoyed it, Martine.

      Reply

  • SHARON
    January 31, 2021

    Making it tonite and was excited to find small 4-packs of Barefoot Wine at my local store. Those tiny bottles are perfect for cooking!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Sounds great, Sharon. I hope you love this recipe!

      Reply

  • Patricia
    January 5, 2021

    I’m very excited to try this recipe! I have some left over prime rib that I was planning on using rather than the filet. It was good to see that there were several people using it with prime rib… dinner tonight!

    Reply

    • Natashas Kitchen
      January 5, 2021

      I hope you love this recipe, Patricia! It’s a popular one & so good!

      Reply

  • Daniela
    December 27, 2020

    Hi Natasha,
    I made this for my family and it was an instant hit. Thank you for sharing. I have a prime standing rib about 5 lbs scheduled for New Year feast. Could I use the same instructions for sauce ingredients but change the roasting time and temperature?

    Reply

  • Jim D.
    December 23, 2020

    Can corn starch with either milk or water be substituted for the heavy whipping cream? Want to reduce the fat content a bit. If so how much should I use?

    Reply

  • Lisa
    November 18, 2020

    Hello,

    Do you have a recipe for filet mignon without the mushroom sauce? I love it however my boys do not like mushrooms…yet.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Hi Lisa, I only have this recipe available on my website. You may omit the sauce I guess if that’s the case but I have not tried this without the sauce yet.

      Reply

  • Bob
    November 14, 2020

    I like this recipe because it tasted great!!!
    But something went wrong… I added the heavy cream and simmered until thickened. But, when I added the mushrooms and steaks back into the sauce, the cream seemed to separate. I tilted the pan and whisked what drained to the side and added more cream…it got better…but nothing I would present to a guest. I did reduce the servings to 2 and followed the ingredient amounts and not the direction amounts.

    Reply

    • Natasha
      November 16, 2020

      Hi Bob, that can happen if the cream is overcooked at too high of heat or cooked for too long. Also, make sure to use heavy whipping cream. We have a video tutorial for filet mignon which may help.

      Reply

      • Rosanne Beatty
        August 23, 2021

        Hi Natasha, The cream separated for me as well and ruined the sauce. You say to boil the cream so kind of hard to keep at a low heat if you have to boil. I will not be making this recipe again.

        Reply

        • Natasha
          August 23, 2021

          Hi Rosanne, that could happen if you don’t boil down your wine sufficiently. It is safer to simmer after the cream is added and it should have been said to cook at a low boil. I changed it to simmer and bold-faced it for the future. I’m sorry I didn’t have that in there correctly.

          Reply

  • Suzann
    November 2, 2020

    Can this be made in advance so I can just warm at last minute and serve.

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Suzann, 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

  • Nelson
    October 12, 2020

    Outstanding! This recipe is incredibly delicious. Easily in my top ten list of favorite meals, and I don’t say that lightly. My dear wife has made it several times now including for our family at Christmas where our many guests raved about how delicious it was. If beef tenderloin is out of your budget you might consider using sirloin. We did that once using a Jaccard meat tenderizer. It’s a great kitchen tool.

    Make this dish! You won’t regret it.

    Reply

    • Natashas Kitchen
      October 12, 2020

      Thank you so much for sharing this with us, Nelson! I’m so happy you enjoyed this recipe!

      Reply

  • Kelly
    October 7, 2020

    Oh My! Made this recipe today and it was definitely better than any other I’ve made previously. The fresh thyme is a must! We can’t have dairy so I used cashew milk and whisked in 1/2 tsp. arrowroot to thicken. Thanks you so much for the recipe.

    Reply

    • Natashas Kitchen
      October 7, 2020

      I’m so glad that worked out Kelly! That’s so great!

      Reply

  • Kelly
    October 7, 2020

    Oh My! Made this recipe today and it was definitely better than any other I’ve made previously. The fresh thyme is a must! Thanks you so much for the recipe.

    Reply

    • Natashas Kitchen
      October 7, 2020

      You’re welcome, Kelly! I’m happy you enjoyed that!

      Reply

  • Jana
    September 14, 2020

    Absolutely delicious. I rarely follow recipes exactly as written but did for this one and it was worth it. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      September 14, 2020

      You’re so welcome, Jana. I’m so glad you enjoyed this recipe!

      Reply

  • Tabitha
    August 9, 2020

    This is one of my go to recipes for having guest or whenever my family request it(which is often). My husband is a huge fan of all your recipes. He is from Russia and your food reminds him of home:)

    Reply

    • Natasha's Kitchen
      August 9, 2020

      That is awesome! Thank you and I hope you and your family will enjoy every recipe that you try.

      Reply

  • Denise Gray
    April 26, 2020

    Natasha! I have been a secret recipe stalker for years. I am one of those people who just knows how to cook. It comes easy. But whenever I want and idea for something I haven’t made before there are 3 people I go to. Bobby flay, Tyler florence and you. This recipe is perfection. I omit mushrooms just because we dont like them and it was off the charts! My daughter was dipping her green beans in it! Thanks girl! You rock!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Hello Denise, thank you so much for trusting my cooking ideas and recipes. I appreciate your support and I hope you and your family love every recipe that you will try!

      Reply

  • Cindy Damboise
    April 12, 2020

    I made this last night with the ingredients I had. Used rosemary olive oil, granulated garlic and dried thyme. Didn’t have an onion but used a can of french onion soup instead. Added a red blend for the wine. This was hands down the best sauce for our fillets. Will definitely make this again. Thank you for the great recipe!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      You’re so welcome, Cindy. I love that you shared some of the substitute ingredients that you used, it’s very useful information. Thank you!

      Reply

  • Gerri
    February 29, 2020

    Made this recipe- LOVED it!! But I cannot find nutritional info even though another person asked and you indicated it was avail on the “jump to recipe” printable??
    Could you post please
    Thanks

    Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Gerri, yes, once you click Jump to recipe that will take you towards the printable option highlighted in yellow. Keep scrolling down and it is located at the bottom of the printable post. It’s a white box titled “Nutritional Facts” I hope that helps.

      Reply

  • Greta
    February 15, 2020

    I have made this recipe for both family and friends … best filet recipe I have ever made. Thanks for sharing.

    Reply

    • Natashas Kitchen
      February 15, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Greta!

      Reply

  • Carol
    February 1, 2020

    I don’t do reviews but WOW! I was searching for a Steak Diane recipe and fell upon this gem. We thought it better, (no strong brandy aftertaste) but mellow and complimentary sauce that was superb. I am anxious to try your other recipes, thank you for a divine share

    Reply

    • Natashas Kitchen
      February 1, 2020

      You’re welcome, Carol! Thank you for the wonderful review!

      Reply

  • Christopher Dyer
    January 15, 2020

    Any chance you have the nutrition facts on this recipe?

    Reply

    • Natashas Kitchen
      January 15, 2020

      We sure do! If you click “jump to recipe” at the top of the post it will take you to our printable recipe that shows the nutritional facts towards the bottom. I hope that helps.

      Reply

  • Ike
    December 25, 2019

    Great recipe. I omitted cooking the steak in the sauce to enjoy it medium rare temp. Came out amazing. Thanks for sharing this.

    Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Kristin
    December 23, 2019

    I’m making this for a Christmas tenderloin roast. Do you think it would be okay if I made the sauce the day before? Thanks

    Reply

    • Natasha
      December 23, 2019

      Hi Kristin, if you are just making the sauce, that should be fine. I would suggest reheating it over low heat to ensure the cream doesn’t separate.

      Reply

  • Maurice
    May 20, 2019

    I made this recipe 2 times, and I substituted Coconut Cream instead of Heavy Whipping Cream. THE BEST flavor and tenderness a filet could produce. There was total silence from everyone at the table as they ate every bite. Thanks for the great recipe

    Reply

    • Natashas Kitchen
      May 20, 2019

      You’re so welcome Maurice! I’m so happy you enjoyed this recipe!

      Reply

    • Arturo
      November 11, 2019

      Thanks Maurice, as a Kosher eatear I didn’t knew how to repleace the Whipping cream. I’ll try the sauce and let you all know the results.

      Reply

  • Elizabeth Franklin
    May 14, 2019

    Would it be possible to make the mushroom mixture and sauce ahead of time – I want to take it to a dinner party where the filets would then be grilled on bbq – could I reheat sauce in pan and add filets when they are cooked and serve?

    Reply

    • Natashas Kitchen
      May 14, 2019

      Hi Elizabeth! That should work great! I hope you love this recipe!

      Reply

  • Sydney
    May 10, 2019

    This was exceptional!! I have been searching for a great filet recipe forever. There was one change I made …didn’t have any beef broth so I substituted low sodium french onion soup(drained). It was perfect!! Can’t thank you enough for posting. (Cooking times were perfect).

    Reply

    • Natashas Kitchen
      May 10, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Mark SZ
        December 26, 2019

        I have made this recipe as written a couple of times and I reviewed it once already several years ago. Last night I used an Immersion Circulator (Sous-Vide) to do the cooking of the meat. After a very quick sear in a cast iron pan. I quickly sautéed the mushrooms and finished the sauce in same pan. Fantastic, highly recommend trying with the circulator.

        Reply

        • Natashas Kitchen
          December 26, 2019

          I’m so happy you enjoyed that, Mark. Thank you for sharing that with us!

          Reply

  • Bobbie cornett
    March 31, 2019

    Incredible recipe!!! Well written with good cooking techniques!! Thank you so much!! I’ve looked for this recipe for years!!!

    Reply

    • Natashas Kitchen
      March 31, 2019

      I’m so happy you discovered our blog & found this recipe! Thank you for sharing your feedback with us, Bobbie!

      Reply

  • Robin
    February 15, 2019

    GREAT Recipe!!! I have recently had to go Dairy and Gluten free 🙁 due to health issues so used Melt Butter substitute and Silk Lite 30 Almond Milk for the cream and my fiance told me it was better than Ruth Chris steak house and he couldn’t even tell I had switched out the good stuff to accommodate both of us 😉

    Reply

    • Natashas Kitchen
      February 15, 2019

      I’m so happy you found this recipe!! Thank you for sharing your review with us!

      Reply

  • Shauna Edwards
    February 14, 2019

    I have 2 very large thick New York Strips from Costco. I was going to grill them and make the sauce separately. Any tips for doing this? Or should I cut the strips into 2 pieces and cook them in the skillet, instead of the grill?
    Thank you! Shauna

    Reply

    • Natasha
      February 14, 2019

      Hi Shauna, cutting them depends on the thickness of the steaks and without seeing them, it is difficult to make that recommendation. If they are thicker, they would take longer to sautee so sautee a little longer per side and I would suggest an instant read thermometer to check for desired doneness. I think it could be done on the grill but I prefer to pan sear the beef since the browned bits in the pan add flavor to the sauce.

      Reply

      • Shauna Edwards
        February 14, 2019

        Thank you so much for your advice! I did cut the steaks in half, and used an instant read thermometer to 125. They were perfect and delicious for our Valentine dinner. Thanks so much for your quick reply!

        Reply

        • Natashas Kitchen
          February 14, 2019

          You’re so welcome, Shauna! I’m so happy that helped!

          Reply

  • Sandy
    January 28, 2019

    Just made this for the third time. It is restaurant quality, but doable on a Monday night! One of the best things I’ve made from a Pinterest recipe.

    Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Mariam
    January 20, 2019

    Great recipe! I only added a fresh sprig of thyme and rosemary while the cream was thickening and removed shortly after. Other than that, I followed as instructed and it turned out beautifully!

    Reply

    • Natashas Kitchen
      January 20, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • inblogslife
    January 4, 2019

    nice recipe

    Reply

    • Natashas Kitchen
      January 4, 2019

      I’m so happy you enjoyed that!

      Reply

  • David
    January 1, 2019

    I made this for New Year’s Eve yesterday. And it was, as others have said, fantastic. I forgot to cook the thyme with the garlic and onions so threw it in after it was all cooked while I made the steaks.

    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!

    Reply

    • Natashas Kitchen
      January 1, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Laura
    December 23, 2018

    Very excited to make this. Most of our guests will eat the fillet, but we have a couple of vegetarians in the house. Do you think I could use the same recipe for the sauce (cooked separately and using vegetable broth) over Portabello mushrooms? Any other suggestions for a vegetarian variation so I can still make this for everyone else?

    Reply

    • Natasha
      December 23, 2018

      Hi Laura, I do think it would work well over portobello mushrooms. That sounds really good!

      Reply

  • Naz
    December 15, 2018

    The “Print” button doesn’t work on mobile nor desktop view

    Reply

    • Natasha
      December 17, 2018

      Hi Naz, thanks for the feedback! I am not able to duplicate the issue and I’m seeing the print button show up and work. You might try a different browser like chrome – it could be due to an outdated browser? I hope that helps and I hope you love the filet mignon!

      Reply

  • Ree
    December 13, 2018

    Never cooked a Filet Mignon so I searched for recipes and this caught my eye! It was amazing! Impressive for the plate too! I did enjoy watching the video before I cooked it to get an idea. Used our cast iron skillet and followed the recipe to the t! I used cab wine. Our steaks were thick so it was about 5-6 min for medium like you said. Paired with rice pilaf and kale sauteed with red pepper flakes. Yummy! Will do this recipe with all future steaks. The extra sauce goes well with the pilaf left overs!

    Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Ree, I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Liudmila Belonogov
    November 29, 2018

    I apsolutly love this recipe. I made it second time, and it came out absotety astonishing! I didd not had beef broth, so I put water and non salt organic spices. It came out super delicious. The souce is perfect to dip homemade bread and let yout taste buds enjoy it! YAMMY!

    Reply

    • Natashas Kitchen
      November 29, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • 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

      • Kim
        February 12, 2019

        Amy, did you try it with coconut milk? I need to make this dairy free but im wary to use coconut milk as a substitute.

        Natasha, do you think this would be okay if I just omitted the milk? Should I add flour or corn starch to thicken?

        Reply

        • Natashas Kitchen
          February 12, 2019

          Hi Kim, I haven’t tried that substitution, but I think it would work with the thicker canned coconut milk. If you experiment, let me know how you like 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

    • Nate
      December 4, 2020

      Same, We used a 10″ cast iron skillet, and it came out too soupy for what I was expected. I was expecting a thick gravy consistency, but it was more like tomato soup. We tried adding 2 tbsp flower during the boiling process, and even that didn’t help enough. I’ll say, it needs a lot more time to reduce, or perhaps an adjustment to expectations.

      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

  • Patricia Stoschein
    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

    • Ally
      December 18, 2019

      Hi Cindy! How did the steak turn out the next day when you served it to your guests? I’m thinking to do this recipe on Saturday for guests and want to know how it tastes if it’s made in advance and reheated. Would appreciate your response:-) Thanks so much!

      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

  • Rach's Recipes
    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

  • Natasha @ Salt & Lavender
    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

  • Julia@Vikalinka
    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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