Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 as a main course
Tender and juicy steak in a mouthwatering mushroom wine sauce. This easy recipe for filet mignon is the best I have ever tried! Serve this with mashed potatoes and asparagus on the side for a meal perfect for any occasion.
4 medium garlic cloves, minced
4 6-ounce each filet mignon steaks (about 1 1/2-inch thick)
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 small or 1/2 medium yellow onion, finely diced
1 tablespoon chopped fresh thyme, or 1 teaspoon dry thyme if you prefer
16 ounces baby bella mushrooms, thickly sliced
1/2 c. heavy whipping cream
Salt and Pepper to taste
1/2 c. Barefoot Merlot
1 1/2 c. low sodium beef broth
How to make Filet Mignon in Mushroom Wine 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 thickly sliced mushrooms to the pan and saute for about 5 minutes until tender. Add the onion. Stir and cook for 3 minutes more. Then, press in the garlic and season with 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp fresh thyme. Continue to cook for additional 2 minutes until the garlic is aromatic, stirring constantly. To a plate, transfer the mushroom mixture. Using a wet paper towel, wipe the skillet clean.
Step 2: Pat the steaks dry using a paper towel, then season all sides with salt and pepper.
Step 3: In the same pan over medium/high heat, add 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Cook for about 3 to 5 minutes on each side, turning over once using tongs for medium-rare. For medium doneness, cook the steak for 5 to 6 minutes. Adjust the heat to medium if the steak is browning too fast. To the plate with mushrooms, transfer the steak.
Step 4: In the now-empty pan, pour in half a cup of Merlot. Let it boil for about 3 minutes until it is reduced by half, scraping the bottom of the pan using a spatula to release any browned bits. Then, pour in 1 1/2 cups broth and allow it to boil for 5 to 6 minutes until only about 2/3 cup liquid remains. Next, add half a cup of cream and let everything simmer for another 2 minutes until the sauce has slightly thickened.
Step 5: To the pan, add the mushrooms and steak. Cook for another 1 to 2 minutes until warmed through. If desired, season with more salt and pepper to taste.
If using thinner steak, the cooking time will be faster and longer for thicker steak.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!