Filet Mignon in Mushroom Wine Sauce (2024)

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This is a very special filet mignon recipe, but it’s made in one pan and fairly simple to prepare. This is spectacular for any special occasion! I brought this over to my sister’s house and it got eaten fastwith rave reviews across the board (despite havingto reheat it because by the time I took my pictures, packed it up, drove to my sister’s…) it was still mouthwatering!

I love cooking with wine. Crazy thing is, the bottle of wine that I’m using sells for $7.00 or so at our local grocery store. Wine is an ingredient that has been around for centuries and I love it for cakes, meats, sauces… Cooking with wine adds wonderful depth of flavor to recipes.

Thank you to our friends at Barefoot Wine & Bubbly who sponsored this recipe and sent me the bottle of Barefoot Merlot which really elevated the flavors of this dish.

Watch How To Cook Filet Mignon:

Ingredients for Filet Mignon Recipe inMushroom Sauce:

4Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellowonion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
4 (6 oz each)filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot*
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste

*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.

Tip: to removethyme leaves, hold at the tip and pull your fingers down over the stem. The leaves come right off.

How to Make Filet Mignon:

1. Place a large heavy-bottomed pan over medium/high heat and melt in2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepperand 1 Tbsp fresh thyme.Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.

2. Pat dry steaks with a paper towel and season all overwith salt and pepper (we use a total of 1tsp salt and 1/4 tsp pepper).

3. Place the same pan over medium/high heat and add 2Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer.

4. Add 1/2 cup Merlotand boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and simmer until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

Plate the steak and spoon generous amounts of mushroom sauce over the top. I served this with asparagus and fluffy mashed potatoes.

This would be perfect for amemorable New Year’s Dinner or any special occasion really! How are youcelebrating on New Year’s Eve?