Filet Mignon Recipe in Mushroom Sauce (VIDEO)
This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Searing the beef makes it melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce.
Beef tenderloin steak is probably the MOST expensive cut of beef so it can be intimidating, but honestly it’s difficult to mess this up following the recipe. To give you an extra nudge of confidence, we’ve created a video tutorial on how to cook the best filet mignon.
My husband and I celebrated Valentines day early with this one and we kept saying to each other, “This is so much better than anything we would eat going out!”
Watch the Video on How to Cook Filet Mignon:
It is ‘fancy restaurant’ quality without the insane price tag. We spent $40 to make an amazing dinner for 4 with crazy good filet mignon. You’d pay that much for 1 serving dining out. This is our go-to recipe for beef tenderloin (aka filet mignon).
Filet Mignon Recipe Ingredients (print-friendly below):
4 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms (or regular brown), thickly sliced
1 small onion, finely diced
4 garlic cloves, minced
1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
4 (6-8 oz each) filet mignon (beef tenderloin) steaks (about 1 1/2″ thick)
1/2 cup Merlot wine (or any dry red, drinkable wine)*
1 1/2 cups beef broth
1/2 cup whipping cream
1 1/4 tsp salt (we use sea salt), divided
1/2 tsp black pepper, divided
*Notes on Wine: Any drinkable wine will work. DO NOT USE anything marked “cooking wine.” Even an inexpensive $7 bottle of Merlot like what we used here is a way better option. Using wine really enhances depth of flavor here. If you are looking for an alcohol free substitute; it won’t taste the same. You could use more beef broth if wine is out of the question but again, the flavor won’t be the same.
P.S. This gorgeous deep blue braiser pan (Amazon affiliate link) is one of our favorites to use. It’s so versatile because it is pan, heavy and cast iron – which means it has great heat circulation, and it’s coated for easy cleaning without worrying about ruining the pan’s seasoning.
And yes, you absolutely can use a less expensive cut of steak for every-day occasions and it will still have all the amazing flavor. This dish kind of reminds me of Steak Diane from the Cheesecake Factory, only better ;).
⬇Print-Friendly Filet Mignon Recipe:
Filet Mignon Recipe in Mushroom Sauce (VIDEO)
- 4 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz baby bella mushrooms or regular brown, thickly sliced
- 1 small onion finely diced
- 4 garlic cloves minced
- 1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2" thick
- 1/2 cup Merlot wine or any dry red, drinkable wine*
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp salt we use sea salt, divided
- 1/2 tsp black pepper divided
How to Cook Filet Mignon Recipe:
Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.
*Note on Steak Cooking Times: Searing time will vary if steaks are thicker or thinner.
MOUTH IS WATERING just thinking about it because I know just how completely amazing it tastes!! I hope you fall in love with this pan-seared filet mignon.
I hope you have a lovely Valentines Day whatever your plans are! If you are looking for more Valentines recipe ideas, check out our most romantic recipes here.
Loads of Love