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
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
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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.
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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).
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
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi Peter! That’s wonderful to hear. Thank you so much. I’m glad you loved my recipes.
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.
Thank you for sharing your experience trying this recipe. We’re glad that you enjoyed this!
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!
Hi Christine, I recommend trying or following suggestions on our Beef Tenderloin with Mushroom Sauce Recipe. I hope this helps!
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. 🙂
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!
This is the best recipe and tried it twice and both times my sweetheart was raving praises for the dinner.
So glad it was loved, Jay! Thank you for the review.
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 🙏
Thanks for sharing, Wayne. Good to know that you enjoyed the result!
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
Nice to know that you loved both versions! Thanks for sharing that with us.
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.
You’re welcome, Trish. Thank you for your good comments and feedback!
Great recipe! I have never commented on recipe before, that’s how good this was! I am saving this one for sure.
Wow! Thank you so much for your thoughtful feedback, Amy! I’m glad you enjoyed this recipe!
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
Thank you for your good comments and feedback!
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.
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.
Hello
As I’m allergic to mushrooms, is there a substitute that would be recommended?
Thank you
Philip
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!
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?
I don’t see any reason why this shouldn’t work…enjoy!
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!
It sounds like you found a new favorite, Ginger! Thank you for sharing this great review with me!
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 ❤️
So glad you loved it, Terrie! Thank you for your review.
Hi Natasha,
Just wondering , is there any substitute for the wine that i could use ?(something that does not have alcohol content)
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.
I boils off! don’t worrry about it
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
I’m very happy to hear that, Chris. Thank you for sharing your great experience making this recipe!
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!!
Glad you loved this recipe, Jasmine. Thanks for your great review and feedback!
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!
That sounds like the perfect dinner! I’m so happy you enjoyed this recipe, Mattie!
I made this for our Valentines dinner, wow! Sooo amazingly delicious. Thanks Natasha for sharing, love your recipes.
You’re welcome, Mary! I’m glad you loved it.
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!
I’m happy to hear that you still liked it! Thank you for your good comments and feedback, Dave.
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.
So great to hear that, Abby. Thanks for your wonderful review!
so delicious and sample and gorgeous recipe ! thank u so much !
You’re welcome! I’m so happy you enjoyed it, Martine.
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!
Sounds great, Sharon. I hope you love this recipe!
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!
I hope you love this recipe, Patricia! It’s a popular one & so good!
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?
Hi Daniela, with that much prime rib, I would do 1 1/2 to 2 times the sauce. Check out how we served this mushroom sauce with a beef tenderloin.
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?
Hi Jim, without testing that, I could only guess. We used the same sauce to make our beef tenderloin with mushroom sauce but still used essentially the same ingredients.
Hello,
Do you have a recipe for filet mignon without the mushroom sauce? I love it however my boys do not like mushrooms…yet.
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.
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.
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.
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.
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.
Can this be made in advance so I can just warm at last minute and serve.
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!
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.
Thank you so much for sharing this with us, Nelson! I’m so happy you enjoyed this recipe!
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.
I’m so glad that worked out Kelly! That’s so great!
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.
You’re welcome, Kelly! I’m happy you enjoyed that!
Absolutely delicious. I rarely follow recipes exactly as written but did for this one and it was worth it. Thanks for sharing!
You’re so welcome, Jana. I’m so glad you enjoyed this recipe!
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:)
That is awesome! Thank you and I hope you and your family will enjoy every recipe that you try.
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!
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!
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!
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!
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
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.
I have made this recipe for both family and friends … best filet recipe I have ever made. Thanks for sharing.
That’s just awesome!! Thank you for sharing your wonderful review Greta!
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
You’re welcome, Carol! Thank you for the wonderful review!
Any chance you have the nutrition facts on this recipe?
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.
Great recipe. I omitted cooking the steak in the sauce to enjoy it medium rare temp. Came out amazing. Thanks for sharing this.
I’m so glad you enjoyed it! Thank you for the wonderful review!
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
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.
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
You’re so welcome Maurice! I’m so happy you enjoyed this recipe!
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.
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?
Hi Elizabeth! That should work great! I hope you love this recipe!
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).
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
I’m so happy you enjoyed that, Mark. Thank you for sharing that with us!
Incredible recipe!!! Well written with good cooking techniques!! Thank you so much!! I’ve looked for this recipe for years!!!
I’m so happy you discovered our blog & found this recipe! Thank you for sharing your feedback with us, Bobbie!
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 😉
I’m so happy you found this recipe!! Thank you for sharing your review with us!
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
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.
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!
You’re so welcome, Shauna! I’m so happy that helped!
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.
I’m so happy to hear that! Thank you for sharing your great review!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
nice recipe
I’m so happy you enjoyed that!
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!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
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?
Hi Laura, I do think it would work well over portobello mushrooms. That sounds really good!
The “Print” button doesn’t work on mobile nor desktop view
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!
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!
Hi Ree, I’m so happy to hear that! Thank you for sharing your great review!
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!
I’m so happy to hear that! Thank you for sharing your great review!
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!
You’re welcome Mo. Thank you for your review!
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
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 🙂
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.
Hi Sheila, that was our Staub pan and I have it listed on our Amazon shop page here.
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 ).
Great suggestions James, thanks for sharing! 🙂
Any way this can be made ahead of time?
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!
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.
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!
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!
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! 🙂
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?
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.
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?
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.
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.. 🙂
You’re welcome Helyn! I’m glad to hear the recipe is such a hit. Thanks for sharing! 🙂
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.
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! 🙂
Can someone recommend a wine pairing for this dish?
Matanza Creek, Merlot
Charles Kreug , Cab
Hi, can you make this a day ahead and reheat?
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 🙂
Did you cut the cooking time if not serving right away?
Hi Mary, I cook it until desired doneness and just reheat it in the skillet later before serving.
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!
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.
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.
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?
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.
One of my favorite recipies now!
Awesome, I’m so glad to hear that Carol! Thanks for sharing! 🙂
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.
I’m glad to hear you both enjoy the recipe Patricia! Thanks for sharing your great review with other readers!
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
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!! 🙂
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.
My pleasure Michelle! Thanks for following!! 🙂
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!
Hi Michelle, that is a great question and I will clarify that in the recipe. It is for all 4 steaks 🙂
I don’t have the same pan you do, so can I just use any pan?
Hi Oksana, yes, any large pan will work, but it’s best with a heavy-bottomed pan for even cooking.
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.
I’m happy to hear how much you and your husband the recipe! Thanks for sharing your excellent review with other readers!
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!
Awesome! Please do let me know what the consensus is Cindy! 🙂
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!
Made this tonight & everyone loved it. Thanks for sharing the recipe.
You’re welcome Lucy! I’m glad to hear that! Thanks so much for sharing 🙂
Is there any other ingredient I could substitute for the wine?
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.
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?
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 🙂
I made it few weeks back and my boyfriend and I LOVED it! Making it again tonight! Yummmm
Awesome! I’m glad to hear you both love this recipe! Thanks for sharing Sonia 🙂
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!
oops …forgot had commented already, but well worth the second wave of reviews. 🙂
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. 🙂
You’re welcome Helyn! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your great review!
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
My pleasure Mark! I’m glad you enjoy the recipe! Thanks for sharing your tips and review with other readers!
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!
I’m so glad you and your husband love the recipe! Thanks for taking the time to share your fantastic review Tracy!
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.
Wow, that’s so great to hear! I’m glad all of you love the recipe! Thanks for sharing your incredible review!
Cant wait to try this on the weekend, looks awesome.
Doing mine with glazed carrots , lemon zested beans and garlic and rosemary potatoes.
Yum! That sounds good! Please let me know what you think of the recipe Steve!
Hello! So I’m making this for dinner tomorrow, hopefully it’ll come out like yours!! Can’t wait!👍🏽
Please let me know what you think Mario!
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 🙂
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.
Oh my goodness! Thank you for guiding me to the best steak I’ve ever eaten!
Oh awesome!! And you are most welcome 🙂
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
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.
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!
That’s great Cynthia! Thank you for sharing 😀
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!
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.
Hey! Can you suggest something else besides wine- I am allergic!! Sauce sounds amazing!
Hi Deirdre, I haven’t tested anything else so I really can’t guess, sorry!
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!
Thank you so much for the compliment! I’m happy to hear you love the recipe!
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!
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!! 🙂
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.
**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!
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. 🙂
Thank you so much for sharing! 🙂
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 🙂
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.
I am so glad your family enjoyed the recipe on a special day!! 🙂
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.
This is great to hear! Thank you for sharing Sammy!
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
Love these kind of reviews! Let me know how you like the other recipes Stephanie! 🙂
Thanks for the recipe it sounds yum! Going to try it tonight! 🙂
It’s divine! Let me know what you think Monica!
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!
I am so glad to hear how much you enjoyed it! It is so easy! Thank you for sharing Rosalie!!
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!
You’re going to love it Elina! Let me know what you think!!
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!
Vincent, thank you for the great review and you are very welcome 😬.
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.
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.
Wonderful. I’m going to try that with non-dairy butter. Thank you!
Any tips if I don’t want to use alcohol?
Steph, I would suggest using beef broth but it won’t have the same depth of flavor.
The alcohol burns off during the reduction process.
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!
Oh that is awesome!!! I’m so happy you loved it!
Great recipe! I didn’t have Merlot so I used Zinfandel and it was terrific.
I’m so happy you enjoyed it!! 🙂
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!!
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.
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!
Oh that is just fantastic! What an honor! 🙂 Thank you for sharing your wonderful review 🙂
What king of pan will be your preference to cook this type of dish? …..stainless steel, cat iron, ceramic, other? …thanks
Hi Valeria, you can use any of those really but I made it in an enamel-coated cast iron pan.
What side dishes would you recommend to serve with this steak dish.
Hi Aline, I always like this with our creamy mashed potatoes and baked asparagus 🙂
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.
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! 🙂
Barefoot might surprise you. Much better than its cost point.
Hi could you reheat in oven for larger crowd?
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 🙂
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?
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.
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?
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! 🙂
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 😉
Hi Augustine, Great question! I just cook the top and bottom and not the sides.
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!
Thank you for sharing that it works well with New York Strip Steaks! I’ll have to try that next time 🙂
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 😆
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!
Do you do the sauce part separate or do you simmer it with the cooked steak in there?
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.
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 ☺️
Hi Jenny! I’m so happy to hear that! Thank you for sharing that with me 🙂
“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!
Thank you for sharing your wonderful review! I’m so happy you both enjoyed it! 🙂
Amazingd Thank you for this wonderful simple yet flavorful recipe. Made my night. 🙂
I’m happy you enjoyed it! Thank you so much for sharing your great review! 🙂
Hey wanted to ask, where do you get the filet mignon steak?
I purchased it at Fred Meyer. I think Costco pricing is probably better when they have it.
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.
It’s great to know it works with a cheaper cut of steak. Thank you so much for sharing that with us 🙂
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.
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!! 🙂
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.
Rob, thank you for such a nice a review 😃. I’m drooling on my keyboard while reading your comment 😋.
Im going to make this today, I’ll cook it rare with some extra large scallops to start😋
Oh my goodness that sounds so good!
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?
Hi Bernice, If you have a grill available, this is my favorite shrimp recipe: https://natashaskitchen.com/2015/05/29/grilled-garlic-cajun-shrimp-skewers/
My Husband and 2 sons ate it all. They devoured it.
Kristin, I’m so happy they enjoyed it 🙂
Have you tried to sous vide the filet?
I haven’t tried. Do you think this is a better method?
Do you think this sauce would work well with a pork loin chop?
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 😀.
Turned out awsome!
Thank You
I’m so happy you enjoyed it!! Thanks Helen 🙂
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?
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.
What do u mean by well seasoned pan. I would love to make this for my husband Sunday and want it to come out great
Hi Lala, I was referring to a cast iron pan. You don’t have to use a cast iron pan but if you do, a well-seasoned pan prevents sticking. Here is some more information on the proper use and care of a cast iron pan: http://www.thekitchn.com/how-to-season-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107614
WoW that meat on your photo is REALLY pink. Thats too much blood in it still…
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/
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!
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.
I have a quick question. I don’t eat mushrooms because of horrible past experience. Can I substitute mushrooms with anything else?
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.
Okay I’ll try with onions. Thanks!
This look so yummy.
I will try to make it for my kids.
Thank for share.
You are welcome Andrew, I hope they’ll like it 😁.
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!
Anna, thank you for such a great review, I’m so glad you liked it. Thank you for sharing that with me 😁.
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
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! 🙂
hi, would i be able to substitute the wine for anything?
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.
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.
Thank you for sharing that with me! I’ll be sure not to try broiling! I hope you love this recipe 🙂
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?
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).
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!!! 🙂
That sounds really nice! I hope you love the filet mignon!! 🙂
Oh my… this looks amazing. I always go for the filet mignon when we eat out!
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 😁.
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😍😛
Thank you Marina 😁. I would love to hear how it turns out.
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.
Julia you’re so nice :). Thank you! I sure love a good steak too. Major carnivore over here too! 😉