Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks
This recipe is foolproof and an excellent way to make filet mignon. Pan-seared juicy steak smothered in a delectable mushroom wine cream sauce. The melt-in-your-mouth tender beef will surely leave you in awe!
Ingredients
24 ounces filet mignon (beef tenderloin) steaks, 6-8 ounces each, about 1 1/2-inch thick
4 garlic cloves, minced
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
16 ounces baby Bella mushrooms, thickly sliced
1 small onion, finely diced
1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
1/2 c. Merlot wine, or any dry red wine
1/2 c. whipping cream
1 1/2 c. beef broth
1/2 teaspoon black pepper, divided
1 1/4 teaspoons sea salt, we use sea salt, divided
How to make Filet Mignon Recipe in Mushroom Sauce
Step 1: Melt 2 tbsp butter with 1 tbsp oil in a large heavy-bottomed pan over med/high heat. Once melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid has evaporated. Then, add the diced onion and continue to cook for another 3 minutes, stirring occasionally.
Step 2: To the pan, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for additional 2 minutes, stirring until the garlic is aromatic. To a large plate, transfer the mushrooms. Using a wet paper towel, wipe the pan clean.
Step 3: With 1 tsp salt and 1/4 tsp black pepper, season all sides of the steaks.
Step 4: Add 2 tbsp butter and 1 tbsp oil in the same pan over medium-high heat. Add the seasoned steak once the butter is hot and finished foaming. For medium rare, sear the steak for about 3 to 5 minutes on each side. Or 5 to 6 minutes for medium, turning once. To the plate with the mushrooms, transfer the steaks when done.
Step 5: Pour half a cup of red wine into the same pan. Let it boil for about 3 minutes until reduced by half, scraping the bottom of the pan. Next, pour in 1 1/2 cups of the beef broth and allow it to boil for about 5 to 7 minutes until only 2/3 c. of the liquid remains. Then, whisk in half a cup of cream. Let the mixture boil for additional 2 minutes or until a little thickened. To taste, season with salt and pepper.
Step 6: Return the steaks and mushrooms to the pan. Over the steak, spoon some of the sauce. Take the pan off the heat once the steaks are heated through and serve right away garnished with some fresh sprigs of thyme. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 591, Calories from Fat 351, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8mg7%, Calcium 99mg10%, Iron 3.7mg21%
Filet Mignon Recipe in Mushroom Sauce
Ingredients
- 24 ounces filet mignon beef tenderloin steaks, 6-8 ounces each, about 1 1/2-inch thick
- 4 garlic cloves minced
- 2 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 16 ounces baby Bella mushrooms thickly sliced
- 1 small onion finely diced
- 1 tablespoon fresh thyme minced (or 1 teaspoon dry thyme)
- 1/2 c. Merlot wine or any dry red wine
- 1/2 c. whipping cream
- 1 1/2 c. beef broth
- 1/2 teaspoon black pepper divided
- 1 1/4 teaspoons sea salt we use sea salt, divided
Instructions
- Melt 2 tbsp butter with 1 tbsp oil in a large heavy-bottomed pan over med/high heat. Once melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid has evaporated. Then, add the diced onion and continue to cook for another 3 minutes, stirring occasionally.
- To the pan, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for additional 2 minutes, stirring until the garlic is aromatic. To a large plate, transfer the mushrooms. Using a wet paper towel, wipe the pan clean.
- With 1 tsp salt and 1/4 tsp black pepper, season all sides of the steaks.
- Add 2 tbsp butter and 1 tbsp oil in the same pan over medium-high heat. Add the seasoned steak once the butter is hot and finished foaming. For medium rare, sear the steak for about 3 to 5 minutes on each side. Or 5 to 6 minutes for medium, turning once. To the plate with the mushrooms, transfer the steaks when done.
- Pour half a cup of red wine into the same pan. Let it boil for about 3 minutes until reduced by half, scraping the bottom of the pan. Next, pour in 1 1/2 cups of the beef broth and allow it to boil for about 5 to 7 minutes until only 2/3 c. of the liquid remains. Then, whisk in half a cup of cream. Let the mixture boil for additional 2 minutes or until a little thickened. To taste, season with salt and pepper.
- Return the steaks and mushrooms to the pan. Over the steak, spoon some of the sauce. Take the pan off the heat
