Filet Mignon Recipe in Mushroom Sauce Recipe.

Filet Mignon Recipe in Mushroom Sauce Recipe

Filet Mignon Recipe in Mushroom Sauce Recipe.

Filet Mignon Recipe in Mushroom Sauce
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4.88 from 8 votes

Filet Mignon Recipe in Mushroom Sauce

Grilled fish fillet recipe is really an excellent way to make fish fillet. Every bite is absolutely delicious with a light mushroom wine cream sauce. Roasting the meat makes it melt in your mouth.
Course Dinner, Main Course
Cuisine American, French
Keyword filet mignon, filet mignon recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 filet mignon steaks
Calories 591kcal
Author Claudia Martinez


  • 1/2 teaspoon black pepper, divided
  • 1 1/4 teaspoon sea salt, we use sea salt, divided
  • 1/2 cup whipping cream
  • 1 1/2 cups beef broth
  • 1/2 cup Merlot or any dry red wine
  • 24 ounces filet mignon steak (beef tenderloin), 6-8 ounces each, 1 1/2 inches thick
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dry thyme)
  • 4 garlic cloves, minced
  • 1 small onion finely chopped
  • 16 ounces small mushrooms, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided


How to cook filet mignon recipe:

  • Place a large heavy-bottomed skillet over medium/high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Add the chopped mushrooms and cook for 6 minutes or until softened and most of the liquid has evaporated. Add chopped onion and cook for 3 minutes, stirring constantly.
  • Add minced garlic, 1 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring constantly, for 2 minutes or until garlic is fragrant. Transfer the mushrooms to a large plate. Wipe the pan with a wet paper towel.
  • Season the steaks with 1 teaspoon salt and 1/4 teaspoon black pepper. Place the same skillet over medium/high heat and add 2 tablespoons butter and 1 tablespoon oil. When the butter is hot and finished foaming, add the seasoned steaks and sear 3-5 minutes per side for medium doneness (5-6 minutes for medium doneness*), flipping once. When the steaks have reached the desired doneness, transfer them to the mushroom dish.
  • In the same skillet over medium/high heat, add 1/2 cup of red wine and bring to a boil until reduced by half (3 minutes), scraping bottom until dissolved. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in skillet (5-7 minutes). Stir in 1/2 cup cream and let it boil for 2 minutes or until it thickens slightly. Season the sauce to taste with salt and pepper to taste.
  • Add the steaks and mushrooms back to the skillet, and pour some of the sauce over the steaks. Once the steaks are heated through, remove from the heat and serve, garnished with fresh thyme sprigs if desired.


A note on steak cooking times: Browning time varies based on the degree of doneness and thickness required for the steak.

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    All I can say is “Oh, my God”!!! I wish I could add a photo! We made surf and turf with Gymonset’s recipe broiled lobster and it was best meal of the year! Nobody would have a problem paying allot of money at a restaurant for a meal like this! The mushroom sauce is so amazing that it can compliment to any meal! Thank you so much! I have been a “true” Natasha’s Kitchen girl, but now I know it’s forever! Stay happy and healthy and bring us more of your fantastic recipes!

  2. 5 stars
    I’ve made this a few times and it turned out so good../ the last two times, my sauce is really thin and never thickens at all. Not sure what I could be doing wrong all of the sudden. 🙁

  3. 5 stars
    I’ve made this recipe a dozen times, and it is fabulous! Gets rave reviews from everyone I’ve served it to. I do substitute shallots for the onion occasionally, but I follow the recipe to the letter – it’s perfect! This dish is now a family classic – thank you.

  4. 5 stars
    I made this with a pork tenderloin sliced like it was filet mignon and substituted leeks for the onions and used oyster mushrooms. Served it over a scoop of mashed potatoes on a bed of garlic dill Swiss chard. Absolutely fantastic!! Thanks for posting this.

  5. 5 stars
    can you cook the steaks separately? I plan to reverse sear a super thick rib eye and finish it off on the grill. I would love to just add the mushrooms/sauce when i plate everything. thoughts?

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