Filet Mignon in Mushroom Wine Sauce

Photo by Terry D.
Adapted from natashaskitchen.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from natashaskitchen.com

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

Directions

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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