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Perfect Filet Mignon Recipe with Easy Red Wine Mushroom Sauce

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Tender, buttery filet mignon paired with a luscious, savory red wine mushroom sauce. This elegant yet easy recipe is perfect for special occasions or a cozy night in.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 ounces (170 grams) each, trimmed and at room temperature
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced
  • 1 small shallot, finely chopped
  • ¾ cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • ½ cup beef broth, preferably low sodium
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh parsley, chopped (optional garnish)
  • Freshly cracked black peppercorns, for finishing

Instructions

  1. Pat the filet mignon dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. Let rest at room temperature for about 20 minutes.
  2. Heat a cast-iron pan over medium-high heat and add 2 tablespoons of olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Place the steaks in the hot pan without overcrowding. Sear for 3-4 minutes per side for medium-rare (internal temperature around 130°F/54°C). Flip gently with tongs.
  4. In the last minute of searing, add 1 tablespoon of butter and a sprig of thyme to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly.
  5. Transfer steaks to a warm plate, cover loosely with foil, and rest for 5-7 minutes.
  6. In the same skillet, wipe out excess fat if needed and add 1 tablespoon butter. Sauté chopped shallots and minced garlic until fragrant and translucent, about 2 minutes.
  7. Add sliced mushrooms and cook until browned and softened, about 5-6 minutes.
  8. Pour in the red wine, scraping the pan to lift browned bits. Simmer and reduce by half, about 5 minutes.
  9. Stir in beef broth and add thyme sprigs. Simmer for another 5 minutes until sauce thickens slightly.
  10. Remove thyme sprigs. Stir in remaining tablespoon of butter for a glossy finish. Season with salt and freshly cracked black pepper to taste.
  11. Serve steaks topped with the red wine mushroom sauce and garnish with chopped fresh parsley if desired.

Notes

For even cooking, after searing, finish steaks in a preheated 400°F (200°C) oven for 4-6 minutes. Rest steaks before serving to retain juices. Use dry red wine for best flavor. Butter basting adds richness and silky texture. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, red wine mushroom sauce, steak recipe, easy steak dinner, special occasion recipe, mushroom sauce, seared steak

Find it online: https://evabakery.com/perfect-filet-mignon-recipe-with-easy-red-wine-mushroom-sauce/