Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks
Pan-seared Filet Mignon smothered in a delightful light mushroom sauce. Mouthwatering and simply amazing! This Filet Mignon in Mushroom Sauce is one of the best weeknight meals you can make for your family!
Ingredients
24 ounces filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
2 tablespoons olive oil, 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 1/4 teaspoon sea salt, we use sea salt, divided
1/2 teaspoon black pepper, divided
1 1/2 c. beef broth
1/2 c.whipping cream
How to make Filet Mignon in Mushroom Sauce
Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium/high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes until tender and most of the liquid has evaporated. Next, add the diced onions and continue to cook for another 3 minutes, stirring occasionally.
Step 2: To the pan, add the minced garlic along with 1 tbsp thyme. Season with 1/4 tsp salt and 1/8 tsp black pepper. Continue to cook for additional 2 minutes while stirring constantly until the garlic is aromatic.
Step 3: To a large plate, transfer the mushrooms. Using a wet paper towel, wipe clean the pan.
Step 4: Season all sides of the steak with 1 tsp salt and 1/4 tsp black pepper.
Step 5: On medium/high heat, place the same pan. Add 2 tbsp butter and 1 tbsp oil. Add the seasoned steak once the butter is hot and finished foaming. Sear the steaks for about 3 to 5 minutes on each side for medium-rare or 5 to 6 minutes for medium, flipping the steak once. To the plate with mushrooms, transfer the steak when done.
Step 6: Pour in half c red wine in the same pan over medium/high heat. Let it boil down for about 3 minutes until reduced by half, scraping the bottom of the pan. Then, pour in 1 1/2 c. of beef broth and let the mixture boil for another 5 to 7 minutes until only 2/3 cup of liquid remains in the pan. Next, whisk in half a cup of cream and let the mixture boil for additional 2 minutes until a little thickened. If desired, season with more salt and pepper according to taste.
Step 7: Return the steak and mushrooms to the pan. Over the steak, spoon some of the sauce and cook until just heated through.
Step 8: Take the pan off the heat and serve the Filet Mignon in Mushroom Sauce right away garnished with some fresh sprigs of thyme. Enjoy!
Note:
The searing time of the steaks varies depending on the thickness of the meat and your desired doneness.
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 oz each, about 1 1/2-inch thick
- 4 tablespoons unsalted butter divided
- 4 garlic cloves minced
- 2 tablespoons olive oil 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 1/4 teaspoon sea salt we use sea salt, divided
- 1/2 teaspoon black pepper divided
- 1 1/2 c. beef broth
- 1/2 c.whipping cream
Instructions
- Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium/high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes until tender and most of the liquid has evaporated. Next, add the diced onions and continue to cook for another 3 minutes, stirring occasionally.
- To the pan, add the minced garlic along with 1 tbsp thyme. Season with 1/4 tsp salt and 1/8 tsp black pepper. Continue to cook for additional 2 minutes while stirring constantly until the garlic is aromatic.
- To a large plate, transfer the mushrooms. Using a wet paper towel, wipe clean the pan.
- Season all sides of the steak with 1 tsp salt and 1/4 tsp black pepper.
- On medium/high heat, place the same pan. Add 2 tbsp butter and 1 tbsp oil. Add the seasoned steak once the butter is hot and finished foaming. Sear the steaks for about 3 to 5 minutes on each side for medium-rare or 5 to 6 minutes for medium, flipping the steak once. To the plate with mushrooms, transfer the steak when done.
- Pour in half c red wine in the same pan over medium/high heat. Let it boil down for about 3 minutes until reduced by half, scraping the bottom of the pan. Then, pour in 1 1/2 c. of beef broth and let the mixture boil for another 5 to 7 minutes until only 2/3 cup of liquid remains in the pan. Next, whisk in half a cup of cream and let the mixture boil for additional 2 minutes until a little thickened. If desired, season with more salt and pepper according to taste.
- Return the steak and mushrooms to the pan. Over the steak, spoon some of the sauce and cook until just heated through.
- Take the pan off the heat and serve the Filet Mignon in Mushroom Sauce right away garnished with some fresh sprigs of thyme. Enjoy!
