Filet Mignon Recipe in Mushroom Sauce (VIDEO)

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best filet mignon. | natashaskitchen.com

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).

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best 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

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best filet mignon.

*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.

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best filet mignon.

Make this filet mignon steak, served with creamy mashed potatoes and asparagus for your next special occasion and you will get rave reviews.

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best filet mignon.

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)

5 from 33 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $35-$40 (varies by size of steaks)
Calories: 591 kcal
Servings: 4 filet mignon steaks

Ingredients

  • 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

Instructions

How to Cook Filet Mignon Recipe:

  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.

Recipe Notes

*Note on Steak Cooking Times: Searing time will vary if steaks are thicker or thinner.

Nutrition Facts
Filet Mignon Recipe in Mushroom Sauce (VIDEO)
Amount Per Serving
Calories 591 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 18g 90%
Cholesterol 180mg 60%
Sodium 1008mg 42%
Potassium 1412mg 40%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 43g 86%
Vitamin A 17.5%
Vitamin C 7%
Calcium 9.9%
Iron 20.7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

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.

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best 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
-❤Natasha

This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best filet mignon. | natashaskitchen.com

natashaskitchen

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Darlene
    December 13, 2018

    Hi Natasha,

    Is there a.way to make this ahead and serve later? Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Darlene, 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

  • Patty
    December 9, 2018

    I made this for supper today and it was so good! I will be making this often. Thank you so much for making cooking look less scary. There are so many dishes I want to make now. Reply

    • Natashas Kitchen
      December 9, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • MK
    November 29, 2018

    I saw this video today and decided to make this for dinner tonight. We’ve been married for 30 yrs and my husband swears this is the best meal I’ve ever made. Really I can’t disagree. I served w/aspearagus and onions that I roasted in oven w/olive oil. Reply

    • Natashas Kitchen
      November 29, 2018

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

  • Tash
    November 20, 2018

    Hi Natasha

    Can I marinate the steaks beforehand? Or is this flavorful enough on its on? Also I have two sirloin medallions and two filet medallions and I am curious if the sirloin will turn out as good? Reply

    • Natasha
      November 20, 2018

      Hi Tash, marinating ahead of time is not necessary at all in this recipe. It has amazing flavor without needing any extra marinating 🙂 I hope you love the filet mignon recipe! 🙂 Reply

  • Noor
    November 19, 2018

    I loooove ur recipes but I was wondering if there was any substitute for the wine in the recipes, don’t drink wine and I have kids , it would be great if there was a substitute for wine Reply

    • Natashas Kitchen
      November 19, 2018

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

  • kateryna padalytsya
    November 3, 2018

    So yummy !! I am making this for the second time 🙂 thank you for all of your wonderful recipes. Reply

    • Natashas Kitchen
      November 3, 2018

      You’re welcome! I’m so happy you enjoyed it! Reply

  • Margaret
    October 20, 2018

    Is there a way of changing the the serving size ? I live alone and would love to make this treat for myself.. You always make me ambitious to cook when I see your recipies, simple yet elegant and company savvy. 😇 Victoria. B. C. Canada. Reply

    • Natashas Kitchen
      October 20, 2018

      I think that is possible Margaret. This recipe calls for 4 servings, you can halve it or even make 1/4 of it with one piece of steak. I hope you love it! Reply

      • MK
        November 29, 2018

        I made it for just the two of us, so I cut all the ingredients in half. It was a winner for sure. Reply

        • Natashas Kitchen
          November 29, 2018

          That’s so great! Reply

  • Stephen
    October 18, 2018

    Love your idea Next time l make some l will def be giving that a try.
    You have so many healthy recipes l will be stopping by frequently I fear 🙂
    Love is a canvas furnished by Nature and embroidered by imagination. Reply

    • Natashas Kitchen
      October 18, 2018

      Thank you Stephen! Reply

  • Kim T
    October 17, 2018

    Made this in February 2018 for Valentines, and it was amazing! Our anniversary is this weekend and we can’t find a sitter, so I think we’re going to make this again! it’s just such a perfect fancy meal that’s SO EASY. We ended up with leftovers, which we put in eggs the next morning and it was out of this world. Reply

    • Natashas Kitchen
      October 17, 2018

      Happy Anniversary!! This is the perfect recipe for an anniversary dinner! Enjoy! Reply

  • Y
    October 12, 2018

    Hey there! Made this recipe for my fiance on our anniversary and he absolutely loved it! It turned out perfect.
    Just a tip, as we are Muslim and do not drink alcohol, I tried the balsamic vinegar reduction and it tasted amazing! I added 3 tbsp of honey to a 1/2 cup of good quality balsamic and let it simmer for around 10 minutes till it reduced and added that instead of the wine. It worked out great imo. Thank you so much 🙂 Reply

    • Natashas Kitchen
      October 12, 2018

      That’s so great, Yasmin! Thank you for this feedback! Reply

  • David Glover
    October 4, 2018

    This meal is the absolute bomb! It was simply fantastic, very recommended and affordable dinner!
    Starved it to family in PA tonight and they loved it too… Reply

    • Natashas Kitchen
      October 4, 2018

      I’m so happy you all enjoyed that David!! Thank you for sharing this with us! Reply

  • Ken Hussey
    September 11, 2018

    I made this tonight and it turned out great! Made cilantro lime rice to go with it. Reply

    • Natashas Kitchen
      September 11, 2018

      I’m so happy to hear that Ken! I’m happy you enjoyed this recipe! Reply

  • jeanette gill
    September 4, 2018

    can this be put in a slow cooker on warm Reply

    • Natasha
      September 4, 2018

      HI Jeanette, I think it could be kept warm in a slow cooker that way after it is cooked, but it depends on the slow cooker and for how long since you don’t want it to be cooking your meat further, just keeping it warm. Reply

  • Suzanne
    September 2, 2018

    First time at your site and watching your video. You are so pleasant and easy to understand. And I don’t even cook, but together with my husband, we will do this filet mignon. There is so much info on your site….where to buy, calories(shouldn’t look at that lol) etc. This the first time I ever wrote a comment to anyone, but i was so impressed I had to. I would love to keep checking in on your site. Reply

    • Natashas Kitchen
      September 2, 2018

      Thank you so much for your amazing feed back and review, Suzanne! Reply

  • Lourdes
    August 31, 2018

    Hi Natasha!
    I made these filet mignons last night! i love cooking and love trying out new recipes., they came out soooo good,! thank you for your recipes., I recommend everyone to make this, i grabbed a good red wine, made vegetables and mash potatoes from scratch. Reply

    • Natashas Kitchen
      August 31, 2018

      Thank you so much for your thoughtful review, Lourdes! I’m so happy you enjoyed that! Reply

  • Sabrina Pellett
    August 30, 2018

    Can’t wait to try this recipe! I am thinking this is going to be another winner! Reply

    • Natashas Kitchen
      August 30, 2018

      We look forward to reading your feedback! Enjoy! Reply

  • Eric
    August 21, 2018

    This is the second recipe of yours that I have used and both have been big hits! This one I actually prepared with pork chops instead of steak and it was delicious! Easy to make, quick, and very good! Thanks! Reply

    • Natashas Kitchen
      August 21, 2018

      What a great idea! Thank you for sharing that with me Eric! Reply

  • Linda Robertson
    August 19, 2018

    This was absolutely delicious!! My husband is so skeptical when I cook anything using wine, but loved this. Served with mashed potatoes and fresh broccoli. Thx for a keeper recipe! Reply

    • Natashas Kitchen
      August 19, 2018

      Thank you for the great review! That sounds like the perfect dinner! Reply

  • mary
    August 19, 2018

    Im going to try looks yummy Reply

  • Lyuda
    August 15, 2018

    Thanks for easy and yummy recipe♥️ Reply

    • Natashas Kitchen
      August 15, 2018

      You’re so welcome Lyuda! Reply

  • Ronda Bowers
    August 15, 2018

    I think that I’m going to love this recipe but my daughter don’t eat steak I was wondering will this work with chicken breast or will I need a different mushrooms sauce Reply

    • Natashas Kitchen
      August 15, 2018

      Hi Ronda. Chicken may work. I haven’t tried it but it may be worth it. If you experiment please let me know how you like it. Reply

  • Peter Calabrese
    August 6, 2018

    Why the Heavy Cream, why not just use the red wine and beef Broth and use that as the sauce. Isn’t the heavy cream making it less healthy? I have not tried it yet, but will do so shortly as we just bought 4 filets. Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Peter that is a great idea! We enjoy the richness and creaminess the heavy cream allows. I hope you enjoy this recipe! Reply

  • Caitlin Turner
    July 26, 2018

    Oh my goodness. My husband said that this is the tastiest steak he’s EVER had – this is so very good, Natasha!

    This is, by far, my favorite preparation of filet mignon I’ve ever tasted. I made mine medium-well and served it over mashed potatoes as well.

    Had some leftovers and it tasted even better! Reply

    • Natashas Kitchen
      July 26, 2018

      What an amazing review! Thanks for following and taking time to leave such thoughtful comments! Reply

  • Marie
    July 11, 2018

    you have the word divided after many of your ingredients and I’m not sure what you are trying to convey with that:

    4 Tbsp unsalted butter divided
    2 Tbsp olive oil divided
    1 1/4 tsp salt we use sea salt, divided
    1/2 tsp black pepper divided
    what does that mean? Reply

    • Natasha
      July 11, 2018

      Hi Marie, I only mean that it isn’t used all at once so you add the 4 Tbsp of butter, 2 Tbsp at a time., same with the oil and salt. It makes the grocery list a little more straightforward 🙂 Reply

  • Shane
    July 7, 2018

    could I sear the steaks in the pan for 2-3 minutes per side and on the edges and then put the steaks in the oven and cook the rest of the way that way while making the sauce on the side? Reply

    • Natasha
      July 7, 2018

      Hi Shane, I think you could but they do sear quickly on the stove so it isn’t necessary to bake them afterward and you also run the risk of over-baking them whereas on the stove you can keep an eye on them more closely. Reply

  • Darryl Holland
    July 4, 2018

    Thank You, I made this for my wife and she start loving me again. Now I’m going to take my mother a plate, hopefully she will start loving me again. Keep up the good work. Reply

    • Natashas Kitchen
      July 4, 2018

      That’s so awesome Darryl! Thank you for sharing with us! Good luck over there! Reply

  • Cynthia Dickinson
    July 4, 2018

    author of the recipe says you can’t get deep flavors without the wine reduction….and to add more beef broth…ok as a chef i disagree with her…on a couple of things. first of all, you will enhance mushroom flavors with a sherry — not red wine….tho red wine sauces are excellent. second, if yr reducing any alcohol yr burning all the alcohol off so for me, as a sober chef, i’m not bothered by cooking with alcohol. next up, if you don’t want to use alcohol but want a deep flavor here, add a balsamic reduction (vinegar and a little honey. reduce.) balsamic enhances/boosts mushroom flavors just like sherry does…ok thats my lesson for the day Reply

    • Natasha
      July 4, 2018

      Hi Cynthia! Author of the recipe here :). Thank you for sharing your pro insights! I haven’t tried this with sherry but will have to experiment after reading your comment! Reply

    • Caroline
      August 6, 2018

      What is The ratio for balsamic vinegar and honey? Thanks Reply

  • Etta
    July 2, 2018

    This looks so good can I make any steak this way Reply

    • Natashas Kitchen
      July 2, 2018

      You may need to adjust cook times but I don’t see why not! Reply

  • Stacy
    June 27, 2018

    I wish there was a way to bookmark the recipes I want to try on the site. Reply

    • Natashas Kitchen
      June 28, 2018

      Hi stacy, the best way to do that at this time is to pin our recipe on Pinterest or bookmarking them via your web browser. We also have a print option towards the bottom of the blog post. Reply

    • tammy C Umholtz
      July 1, 2018

      there is go too rt side of screenat top and click the star then done Reply

      • Stacy
        July 1, 2018

        Searched screen, no star on mine. Thanks though for reply! Reply

  • Cindy
    June 17, 2018

    Made this tonight, smells and looks yummy. Everyone loved it. Reply

    • Natashas Kitchen
      June 18, 2018

      I’m so glad you all enjoyed it, Cindy! Reply

  • Olga
    June 17, 2018

    Natasha! What kind and size of Staub you use to cook this dish? Reply

    • Natasha
      June 18, 2018

      Hi Olga! I have a link to the same Staub pan that I used in the recipe above. We love that pan! 🙂 Reply

  • toy
    June 2, 2018

    is it alright to just leave out the thyme….. Reply

    • Natashas Kitchen
      June 2, 2018

      Our readers have mentioned putting in less thyme for a more subtle flavor while others substituted with parsley. Reply

  • Darlene
    June 1, 2018

    Hi Natasha, this recipe was a big hit with my family? How could I prep this ahead and warm through right before serving guests? Reply

    • Natasha
      June 1, 2018

      Hi Darlene, 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

      • Marilyn Jacobs
        August 24, 2018

        When you make it couple hours ahead, do you keep in frig or on stove with no heat. Thanks Reply

        • Natashas Kitchen
          August 24, 2018

          Hi Marilyn. I got this recipe from a friend and that was her advice to wait that long before cutting into it. I think at the very minimum, you want to make sure the cake is fully at room temperature and not the least bit warm. It is a tall cake so it takes longer to cool down. Reply

  • Lois
    May 22, 2018

    I have made this using bourbon rather than wine. After searing the meat I remove it from the pan, remove the pan from the flame, add the bourbon and ignite it to burn off the alcohol. Reply

    • Natasha's Kitchen
      May 22, 2018

      That sounds delicious just reading about it, thanks for sharing Lois! Reply

  • Viviana
    May 16, 2018

    Could I substitute pork chops? I have some in freezer that I need to use up. Reply

    • Natasha
      natashaskitchen
      May 16, 2018

      Hi Viviana, that could work but you need to check internal temperature of your pork to make sure it is cooked through. Reply

  • Natalie Conway
    May 15, 2018

    Natasha–The first bite was heavenly, followed by more heavenly bites. I sopped up leftover sauce with crusty bread. So remarkably wonderful. Thank you. Reply

    • Natasha's Kitchen
      May 15, 2018

      You’re welcome Natalie! I’m glad you love the recipe just as much as I do. Thanks for sharing your outstanding review! Reply

  • Marsha
    May 3, 2018

    The mushroom lovers in my family went insane over this recipe! I’ll be making this recipe quite a lot in the future. It was absolutely delicious! Thanks Reply

    • Natasha's Kitchen
      May 4, 2018

      I’m happy to hear how much your family enjoys the recipe Marsha! Thanks for sharing your excellent review! Reply

  • Ksusha. A
    April 6, 2018

    Wow this is a super yummy sauce! I happened to buy the worst, most chewy piece of meat possible that tasted like cows tongue..but even then my pro meat-grilling guy said it was really good.
    We had it with mashed potatoes.
    I do not like thyme so I used half dry thyme half basil. Reply

    • Natasha's Kitchen
      April 6, 2018

      Awesome, I’m glad to hear the recipe was still a great success! Thanks for sharing your outstanding review! Reply

  • JBeckett
    March 31, 2018

    This was excellent! However, next time I do think I’ll cut the thyme back a bit and skip the added salt. Those two things were a bit over powering and took away from the mushroom. Will definitely make again though. Great recipe! Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      I’m so glad you enjoyed the recipe!! I’m not sure if you used dried or fresh thyme, you would definitely want to use just 1 tsp instead of the full Tbsp of fresh thyme. Thanks for the great review! 🙂 Reply

  • cel Qbank
    March 31, 2018

    Thank you for sharing your recipes. I have used at least 10 and my family enjoyed every single one of them. Reply

    • Natasha's Kitchen
      March 31, 2018

      You’re welcome! I’m happy to hear how much you and your family are enjoying the recipe. Thanks for following and sharing your positive comments! Reply

  • Karen Stone
    February 28, 2018

    Do you have to use the wine and how much do you think it would effect the recipe? Want it to be delicious. Can you use other beef choices and still have tender meat. Can you cook it in a crock-pot? Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Karen, 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. You can definitely use a different cut of steak. The tenderloin is the most tender and most expensive but a less expensive but well marbled and good quality steak would still work well. I would not recommend a crockpot for this particular recipe. Reply

  • Irina
    February 20, 2018

    Hi Natasha!
    Thank you for the incredible recipe.

    Just wondering what kind of olive oil do you use for frying? Refined one? Can i get it from Costco? Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Irina, I use the Extra LIGHT olive oil and it is sold in the big jugs in Costco. It is perfect for sautéing and I even use it to deep fry sometimes. It’s an all-around great oil. Reply

  • Fani Malik
    February 20, 2018

    I am planning to make this tonight. This will be my first time using my pressure cooker. Reply

    • Natasha's Kitchen
      February 20, 2018

      I hope you love it Fani, please let me know what you think! Reply

  • Valentín Fonseca
    February 19, 2018

    Natasha, this recipe was our family main dish yesterday Sunday. Another HIT. Now, when I wish to cook something, your page is a MUST. Thank you very much. Reply

    • Natasha's Kitchen
      February 19, 2018

      I’m happy to hear how much you’re enjoying the recipes Valentin! Thanks for following and sharing your great review! Reply

  • February 19, 2018

    Looks wonderful…gonna be trying this recipe for sure. What kind of red wine is good for this recipe??? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Cindy, just about any dry red wine will work well. I used a very inexpensive merlot wine by barefoot brand and the flavor was excellent 🙂 Reply

  • kathryn
    February 15, 2018

    This was so amazingly delicious, made this last night for our Valentine’s dinner for two, tweaked for the reduced number of servings, along with the Baked Asparagus, wow! Your recipes do not disappoint Natasha, this meal was perfection! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you’re loving the recipes Kathryn! Thanks for following and sharing your fantastic review! Reply

  • Thomas Mercks
    February 15, 2018

    Mushroom sauce. Lol! In the southeastern USA, we would call it/make it gravy, and it would be over the mashed potatoes too! Excellent recipe. Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the gravy Thomas, lol! Thanks for sharing! Reply

  • Ilona
    February 15, 2018

    Hi Natasha, can’t wait to try this it looks so good! Quick question, where do you get most of your knives? Looking to get some good new ones! Reply

  • Sharon
    February 15, 2018

    My husband and I made this together last night for Valentine’s Day. Fabulous! So much better than going out to dinner, and a lot more fun! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you both enjoy the recipe and I hope you two had a great Valentine’s day! Thanks for sharing your great review! Reply

  • Pauline
    February 12, 2018

    Love your recipies…….so simple to make & delicious.
    Love the video’s as tutorials. Reply

    • Natasha's Kitchen
      February 12, 2018

      I’m glad to hear how much you’re enjoying my site, thanks for following Pauline! Reply

  • Olya
    February 11, 2018

    Also I have a question can i substitute thyme for something? Or omit it? Really don’t like it Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Olya, I’m not a super fan of thyme either but it is so subtle in this recipe that someone who really disliked thyme probably wouldn’t realize it was in there. You could try a little parsley instead if you need to substitute. Reply

      • Olya
        February 12, 2018

        Oh awesome! Ill give it a try then. Thanks Reply

  • Vincent
    February 11, 2018

    This is one of the greatest meals I’ve ever had. Thank you so much for all of your fabulous recipes! Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Vincent! I’m glad you enjoy the recipe so much. Thanks for sharing! Reply

  • Ana
    February 10, 2018

    Where did u get ur steak? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Ana, I purchased it at Fred Meyer. Sometimes they go on sale right before Valentine’s Day. 🙂 Reply

  • Sue
    February 10, 2018

    Hi Natasha~are there other substitutes for the heavy cream that could be used? Thanks Sue Reply

    • Natasha
      natashaskitchen
      February 11, 2018

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

  • David
    February 10, 2018

    You seriously found fresh thyme in Idaho??? The stuff I have seen always looks pretty bad. Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi David, yes! I found it in the little cartons near the salad section in Fred Meyer. It lasted for over a week in the refrigerator 🙂 Reply

    • Bob
      February 11, 2018

      I buy it growing in a little square cup, here in South Carolina. Keep it in my kitchen window and chop off what I need, when I need it. Reply

  • Natasha Gergi
    February 9, 2018

    You guys are so cute! ❤️ Thank you for the recipe, I will definitely make it for my husband and I. Reply

    • Natasha's Kitchen
      February 10, 2018

      My pleasure Natasha! Please let me know what you both think! 🙂 Reply

  • Olya
    February 9, 2018

    Wowww Lady!! You did it again!!! Amazzzzing! My diet going down the drain for a good/acceptable reason!!! Looks yummy! on my to do list! Reply

    • Natasha's Kitchen
      February 10, 2018

      It’s seriously so good and surprisingly easy. Please let me know what you think when you decide to try it! Reply

      • Kathryn
        February 10, 2018

        This looks amazing! I cannot have dairy though. Could I substitute the heavy cream for coconut milk? Or what would you suggest? Reply

        • Natasha
          natashaskitchen
          February 10, 2018

          Hi Kathryn, 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

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