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.
Ingredients
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.
Note:
If using thinner steak, the cooking time will be faster and longer for thicker steak.
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