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.

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

Filet Mignon Recipe with creamy mushroom sauce in a skillet garnished with thyme

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Filet Mignon Recipe:

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, watch the video tutorial below on how to cook the best filet mignon.

Filet Mignon steak in pan

What is Filet Mignon?

“Filet Mignon” is often labeled as “beef tenderloin”. It is the most tender cut of steak you’ll have. So tender, you could cut through it with a fork.

Beef tenderloin is sold either pre-sliced or as a whole or partial tenderloin. I prefer to purchase the whole tenderloin when I can so I can ensure even 1 1/2″ thickness and portions when sliced. The price per pound is often less when purchasing a whole tenderloin.

Center cut of filet mignon steak demonstrating what is filet mignon

What is the Best Red Wine for Cooking?

Any drinkable red wine will work. DO NOT USE “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; you could use more beef broth and it will still taste great but more like a mushroom gravy.

Ingredients for filet mignon and red wine for cooking

This Filet mignon recipe is perfect for special occasions like Christmas, New Years or a date night in. My husband and I celebrated Valentines day with this one and we kept saying to each other, “This is so much better than anything we would eat going out!”

It is ‘fancy restaurant’ quality without the insane price tag. We spent $40 to make an amazing filet mignon dinner for 4.

Pan Seared Filet Mignon basted in creamy mushroom sauce

More Special Occassion Dinner Ideas:

Watch How to Cook Filet Mignon Recipe:


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Natasha's Kitchen Cookbook

Filet Mignon Recipe in Mushroom Sauce (VIDEO)

5 from 143 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 filet mignon steaks
  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, 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 wine
  • 1 1/2 cups beef broth
  • 1/2 cup whipping cream
  • 1 1/4 tsp sea salt, we use sea salt, divided
  • 1/2 tsp black pepper, divided

Instructions

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.

Notes

*Note on Steak Cooking Times: Searing time will vary based on desired doneness and thickness of steaks. 

Nutrition Per Serving

591kcal Calories10g Carbs43g Protein39g Fat18g Saturated Fat180mg Cholesterol1008mg Sodium1412mg Potassium1g Fiber3g Sugar875IU Vitamin A5.8mg Vitamin C99mg Calcium3.7mg Iron
Nutrition Facts
Filet Mignon Recipe in Mushroom Sauce (VIDEO)
Amount per Serving
Calories
591
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
180
mg
60
%
Sodium
 
1008
mg
44
%
Potassium
 
1412
mg
40
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
43
g
86
%
Vitamin A
 
875
IU
18
%
Vitamin C
 
5.8
mg
7
%
Calcium
 
99
mg
10
%
Iron
 
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American, French
Keyword: filet mignon, filet mignon recipe
Skill Level: Easy
Cost to Make: $$$
Calories: 591

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Filet mignon steak served with mashed potatoes

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. It is a meal to remember!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Jacky Wayda Gregore
    May 26, 2024

    I have no heavy cream, but I have cream cheese, milk and sour cream. Will any of these work?

    Reply

    • Natasha
      May 26, 2024

      Hi Jacky, for this recipe, I wouldn’t try cream cheese or sour cream substitutions since would be more likely to curdle the sauce and milk wouldn’t be thick enough. If you must substitute, I would suggest using 1/4 cup milk and maybe 2 Tbsp butter and then let it simmer down to a thicker consistency.

      Reply

  • Fatos
    February 25, 2024

    I made this recipe 3 times and each time it is a success. Thank you very much. It is practical not too complicated.

    Reply

    • NatashasKitchen.com
      February 25, 2024

      You’re very welcome!

      Reply

  • Mary
    February 16, 2024

    Could I substitute coconut cream for the whipping cream?
    My husband cannot have dairy products.

    Reply

    • NatashasKitchen.com
      February 16, 2024

      Hi Mary! I haven’t personally tested that. But I assume it could work. Some of my viewers have replaced heavy cream in my recipes with dairy free heavy cream which I believe contains coconut milk. You’ll have to experiment with it. Let us know how it turns out.

      Reply

  • Dave
    February 14, 2024

    Hi Natasha, i have read the comments and reviews, you mention it might be a little more difficult to make the sauce for this in a regular cast iron pan as opposed to an enameled cast iron pan. Just wondering why. Thanks in advance.

    Reply

    • Natasha
      February 15, 2024

      Hi Dave, we used an enamel coated cast iron pan. If you use cast iron, it should be coated since the wine can react with uncoated cast iron.

      Reply

      • Dave
        February 16, 2024

        Thanks Natasha, learn something every day, im buying an enamel coated pan right now.

        Reply

  • Sarah
    November 15, 2023

    Can I make this for a large party? About 15-20 people and keep warm in chafing dish?

    Reply

    • Natashas Kitchen
      November 15, 2023

      Hi Sarah, That should be fine. You’ll want to reheat it at a low temperature in the oven or keep it warm in the chafing dish like you mentioned. I hope you love this recipe.

      Reply

  • RJ
    February 15, 2023

    Incredible recipe, made it for the first time tonight. Other than me being a messy cook, it was great. My wife ate every bit and went back for seconds which very unusual. Once again thanks for the awesome recipe.

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Hi Rj! You’re very welcome. I’m so glad you loved the recipe.

      Reply

  • Linda
    February 9, 2023

    Can I use flank steak in a crockpot instead of filet mignon ?

    Reply

    • Natashas Kitchen
      February 9, 2023

      Hi Linda, I haven’t tried that, but flank steak tends to be nice and tender, like filet mignon so that may work. If you experiment, let me know how you liked the recipe.

      Reply

  • Diane
    November 3, 2022

    Hey Natasha 😀
    I just have to tell ya this
    Is about the fourth time I am making this recipe. But don’t laugh, tonight I made it with Salisbury steak..yes ground beef ! I only had filet mignon steak frozen, but had a lb of grass fed ground beef (not frozen) So…what the heck ,why not. It came out amazing. Oh yes I will continue to make it with the fillet as that that is my fav. I may even try with pork at some point. But I just wanted to let y’all know you can use ground beef just as well and have an amazing meal. Made it with creamy mashed potatoes and french green beans with mushrooms. And of course a glass of bold red wine. Umm umm good.
    Thanks for sharing such well written recipes.
    Diane

    Reply

    • Natasha's Kitchen
      November 4, 2022

      That’s awesome, Diane! Good to know that the substitions that you used well well too. Thank you for sharing that with us.

      Reply

  • Solangy Rodriguez
    October 17, 2022

    Hi!

    I was wondering if I can make this dish ahead of time? Say 3-4 hours and then heat it up in the oven. Do you think it will dry out/ toughen the meat?

    Thanks!

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Hi Solangy. That should be fine. You’ll want to reheat it at a low temperature in the oven. You can look up instructions on google.

      Reply

  • Fatemah
    October 7, 2022

    Hi natasha , can I substitute the red wine with something else?

    Reply

    • Natasha's Kitchen
      October 7, 2022

      If you’re looking for an alcohol-free version. you could use more beef broth and it will still taste great but more like a mushroom gravy.

      Reply

  • Denise
    April 7, 2022

    I made this last night & it was delicious! Before I started cooking, my husband asked where I got the recipe. When I told him, “Natasha,” he knew it would be amazing!

    Reply

    • Natasha's Kitchen
      April 7, 2022

      Aaaw, thank you for sharing that with us. It is inspiring to see some good comments like this.

      Reply

    • KS
      May 2, 2022

      I just made this tonight ! I’m still learning and kind of undercooked meat the first time around, however the mushroom sauce was truly awesome and I’ll be making another run at this very soon. (… yes I added more wine, and herbs .. yes it was lovely) Knew I wanted to try something different with the cuts tonight and just came straight to your site as it’s one of my favorites on FB . Very happy, rave reviews.

      Reply

      • Natasha's Kitchen
        May 2, 2022

        Thank you so much for sharing your experience trying out this recipe. I’m glad you enjoyed it!

        Reply

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