Filet Mignon in Mushroom Wine Sauce

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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:

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.

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

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.

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. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer. 

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).

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

Filet Mignon in Mushroom Wine Sauce

4.99 from 159 votes

Author: Natasha Kravchuk

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.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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

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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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: American

Keyword: filet mignon in mushroom wine sauce

Skill Level: Easy/Medium

Cost to Make: $$$

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?