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.

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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 15 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.

 

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.

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Read comments/reviewsAdd comment/review

  • 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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