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KodiakDavis

Filet Mignon in Mushroom Wine Sauce

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Rate this recipe 5/5 (5 Votes)

Ingredients

  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, thickly sliced
  • 1 small or 1/2 medium yellow onion, 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

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from natashaskitchen.com

Preparation

Step 1

Place a large heavy-bottomed pan over medium/high heat and melt in 2 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 ¼ tsp salt, ¼ tsp pepper and 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 papertowel.
Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
Place the same pan over medium/high heat and add 2 Tbsp 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. SEE NOTE BELOW.
If steak is browning too fast, reduce heat to medium.
Use tongs to transfer steaks to the plate with mushrooms.
Add ½ cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan.
Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slighly (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.

Note:

Cooked 4 minutes on first side then 2 minutes on second side then finished in the oven.

Rare: 120 to 130 F
1" = 8 min. 1-1/4" = 10 min. 1-3/4" = 12 min.
M.R.: 130 to 140 F
1" = 10 min. 1-1/4" = 12 Min. 1-3/4" = 14 min.
Med: 140 to 150 F
1" = 13 min. 1-1/4" = 15 min. 1-3/4" = 18 min.
M.W.: 150 to 160 F
1" = 18 min. 1-1/4" = 20 min. 1-3/4" = 22 min.

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