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Mushroom Filet Mignon

Mushroom Filet Mignon

Discover the perfect Mushroom Filet Mignon recipe for a tender and juicy steak with a rich creamy sauce ideal for special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz baby bella mushrooms, thickly sliced
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
  • 24 oz filet mignon beef tenderloin steaks, 6-8 oz each about 1 1/2" thick
  • 1/2 cup Merlot wine (or any dry red wine)
  • 1 1/2 cups beef broth
  • 1/2 cup whipping cream
  • 1 1/4 tsp sea salt, divided
  • 1/2 tsp black pepper, divided

Equipment

  • Large, heavy-bottomed pan
  • Cutting board
  • Knife
  • Spatula
  • Measuring cups and spoons
  • Tongs

Method
 

  1. Heat a large, heavy-bottomed pan over medium-high heat and add 2 Tbsp of butter and 1 Tbsp of olive oil.
  2. Once melted, add the sliced mushrooms and cook for 6 minutes, stirring occasionally until softened and golden brown.
  3. Add the diced onion and cook for 3 minutes, then stir in the minced garlic, thyme, 1/4 tsp salt, and 1/8 tsp black pepper for another 2 minutes.
  4. Transfer the mushroom mixture to a plate and wipe the pan clean.
  5. Season the filet mignon steaks on all sides with 1 tsp salt and 1/4 tsp black pepper.
  6. Heat the same pan over medium-high heat, adding 2 Tbsp butter and 1 Tbsp olive oil.
  7. Sear the steaks for 3-5 minutes per side for medium-rare, or 5-6 minutes for medium doneness, then transfer them to the plate with the mushrooms.
  8. Add 1/2 cup red wine to the same pan and boil until reduced by half, about 3 minutes while scraping the bottom to deglaze.
  9. Add 1 1/2 cups beef broth and boil until reduced to about 2/3 cup, around 5-7 minutes.
  10. Stir in 1/2 cup cream and boil for another 2 minutes until thickened.
  11. Return the steaks and mushrooms to the pan, spoon sauce over, heat through, and serve garnished with fresh thyme.

Nutrition

Calories: 600kcalCarbohydrates: 8gProtein: 50gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 800mgPotassium: 850mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 5mg

Notes

For a more intense flavor, marinate the steaks beforehand in olive oil, garlic, and thyme. Allow steaks to rest after cooking to enhance tenderness and flavor. Adding a splash of balsamic vinegar to the sauce can introduce a tangy complexity. To store leftovers, keep in an airtight container for up to 3 days or freeze for up to 3 months.
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