Filet Mignon in Mushroom Sauce Recipe

This Filet Mignon with Mushroom Sauce recipe features tender, perfectly seared beef tenderloin steaks paired with a rich, creamy mushroom sauce. Made with baby bella mushrooms, red wine, and a splash of heavy cream, this savory sauce complements the succulent steak perfectly, creating a restaurant-quality meal you can make at home. Whether you’re celebrating a special occasion or simply treating yourself to a gourmet dinner, this filet mignon recipe is sure to impress. Quick and easy, it’s a great way to serve a luxurious meal in less time.

Ingredients:

• 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 dried thyme)
• 24 oz filet mignon 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 heavy whipping cream
• 1 1/4 tsp sea salt, divided
• 1/2 tsp black pepper, divided

Instructions:

1. Prepare the Mushroom Sauce:
   • Heat a large heavy-bottomed pan over medium-high heat. Melt 2 Tbsp of butter and 1 Tbsp of olive oil. Add the sliced mushrooms and cook for 6 minutes, stirring occasionally, until softened and most of the liquid has evaporated.
   • Add the diced onion and cook for 3 more minutes, stirring often.
   • Stir in minced garlic, thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper. Continue to cook for 2 more minutes until the garlic is fragrant. Transfer the mushroom mixture to a plate and set aside. Wipe the pan clean with a paper towel.
2. Cook the Filet Mignon:
   • Season the steaks with 1 tsp salt and 1/4 tsp black pepper.
   • Heat the same pan over medium-high heat and add 2 Tbsp butter and 1 Tbsp olive oil. Once the butter has finished foaming, add the steaks and sear them for 3-5 minutes per side for medium-rare, or 5-6 minutes for medium doneness. Turn the steaks once to ensure an even sear.
   • Once the steaks have reached your desired doneness, transfer them to the plate with the mushrooms.
3. Make the Sauce:
   • In the same pan, add 1/2 cup Merlot wine and bring to a boil. Let it reduce by half (about 3 minutes), scraping the bottom of the pan to deglaze and incorporate any browned bits.
   • Add 1 1/2 cups beef broth and continue boiling until the liquid is reduced to about 2/3 cup (5-7 minutes).
   • Stir in 1/2 cup heavy cream and let it boil for another 2 minutes until the sauce thickens slightly. Season the sauce to taste with additional salt and pepper if needed.
4. Combine and Serve:
   • Add the cooked steaks and mushrooms back into the pan, spooning some of the sauce over the steaks. Let the steaks heat through before removing from heat.
   • Serve the filet mignon steaks with the creamy mushroom sauce, garnished with fresh thyme sprigs if desired.

---

Tips:

• Doneness: For perfectly seared steaks, use a meat thermometer. Medium-rare is typically around 130°F, while medium is 140°F.
• Resting the Steaks: Allow the filet mignon to rest for 5 minutes after searing to help retain its juices.
• Sauce Consistency: If the sauce is too thin, let it cook for a few extra minutes to reduce further. If too thick, add a splash of beef broth or wine to adjust.

Variations and Substitutions:

• Mushrooms: You can substitute baby bella mushrooms with cremini or portobello mushrooms for a different flavor profile.
• Wine: If you don’t have Merlot, any dry red wine like Cabernet Sauvignon or Pinot Noir will work well in this recipe.
• Herbs: If fresh thyme isn’t available, use dried thyme or substitute with rosemary for a slightly different flavor.

FAQs:

• Can I use other cuts of beef instead of filet mignon? Yes, you can use sirloin or ribeye, but filet mignon provides the most tender texture.
• Can I make the mushroom sauce ahead of time? Yes, you can prepare the mushroom sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it when you’re ready to serve.

Serving Suggestions:

• Serve this delicious filet mignon with mashed potatoes or roasted vegetables for a complete meal.
• Pair it with a fresh green salad for a lighter option.
• Add a side of garlic bread or sautéed spinach for extra flavor.

Why You’ll Love This Recipe:

• Luxurious and Flavorful: Filet mignon cooked to perfection, topped with a creamy, rich mushroom sauce.
• Easy to Make: This elegant dish comes together quickly with a simple process that ensures maximum flavor.
• Impressive and Satisfying: Perfect for a special dinner or to impress guests at a gathering, this recipe will leave everyone raving!