Claudia Martinez
Filet Mignon Recipe in Mushroom Sauce Recipe.
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.
Servings 4 filet mignon steaks
Calories 591kcal
Ingredients
- 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
Instructions
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.
Notes
A note on steak cooking times: Browning time varies based on the degree of doneness and thickness required for the steak.
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!
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. 🙁
Unfortunately my sauce ended up tasting like stroganoff instead of a red mushroom sauce, despite following the recipe. 🙁
This was absolutely delicious!! I used all bouillon broth instead of red wine and half and half instead of whipping cream as it was what I had on hand. Sooo good!! Thank you!!
What kind of pan/ brand & size are you using in this recipe? It looks like a cast iron?
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.
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.
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?
I want to make this and I am wondering about cutting the recipe in half. Sometimes things are just not the same when you do that. If I make the full amount how is it as a leftover?