Because it gives the filet mignon steaks that gorgeous color and crust on the outside and leaves them so delicate within, I love pan-searing! I also enjoy cooking with wine due of the influence of my husband’s French grandparents. It is made delightful by the Cabernet, the mushrooms, and the fresh thyme. Give it a try; you will love it!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 2 steaks |
Ingredients
- 1 tablespoon olive oil
- 2 (8 ounce) (1 inch thick) filet mignon steaks
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter
- 1 large shallot, chopped
- 12 ounces sliced fresh white mushrooms
- 1 cup Cabernet Sauvignon or other dry red wine
- ½ cup beef broth
- 1 ½ teaspoons chopped fresh thyme
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 387 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Love the sauce, had a sauce similar to this in a restaurant. I made it with pork medallions. Was great
This was so good and tender! I put regular diced onions and added a little garlic other than that cooked exactly as directed I will make this again!
This was delicious! We cut back a slightly on the red wine and added a little more beef broth. So good!
Awesome flavor! Be careful not to overcook the meat or let gravy reduce too much.
Made this recipe for the first time. Minus the onion as we do not like onion. Had to cook the filet mignon a little longer in the sauce than it called for to get it to the right temp internally but otherwise it came out great and practically melted in our mouths. I used my cast iron skillet on the range. I will definitely make this again
This recipe was delicious!! Making this entree in the colder months eliminates grilling outdoors. I highly recommend this recipe for a great steak!!
This was simple to prepare and came out perfectly. I only used a splash of beef stock and skipped the corn starch. I also finished in oven
Turned out very good. I didn’t change the recipe at all. My husband loved it.
Wonderful!! Thank you!
Soooo good! I went by the recipe except just used onion instead of shallot. It was pretty rare so cook it a little longer if you don’t like rare!
Good meal. I prefer Filets on the bbq BUT great for a rainy day.
Delicious!
It was Excellent! Just make sure to account for the thickness of meat. My steaks were 2 inches thick. I sauteed for 3 minutes per side, then later when adding the back to the simmering sauce, I had to cook for about 10 minutes per side in order to increase the internal temp. up to 130 degrees. By this time the sauce was more of a glaze than a sauce. I added another 1/2 Cup of beef broth which helped thin out the sauce. It was still an excellent dish!
Delicious! I took the suggestion of previous reviews and finished the filet mignon in the oven at 500F for 6 min and it was perfect – melt in your mouth. I didn’t have fresh thyme and so used dry and I’d leave that out next time. Lots of flavour without it. And like a few other reviews, I made this for our Valentine’s dinner and my husband loved it! Served it with twice baked potato and steamed asparagus.
OUT-STANDING dish!! I always make a special dinner for my wife as part of Valentine’s Day, steak is her fave and she LOVED it! If you’re concerned about the amount of wine, don’t… Alcohol evaporated and the sauce sets up nicely with the cornstarch (I used a bit more to thicken the liquid a bit more). Paired it with baked asparagus tossed in olive oil and kosher salt, yum. Adding this to my regular cooking repertoire…
Definitely will, he loved it and the remaining wine was consumed with our dinner!
Great dinner on a cold night. I followed the recipe as closely as possible. My husband loved it.
This recipe is fabulous!! I made it for my husband today and it was truly lovely. Well done!
I thought there was too much wine in the sauce. It took away from the flavor of the meat and the mushrooms
Excellent. 1st time making filet mignon and this didn’t disappoint. Won’t change a thing.
I love this recipe. I searched everywhere for what my taste buds would consider an appropriate sauce for my tenderloin tips. This is going to be my ‘go to’ recipe from now on. I had Merlot on hand and it worked out as well as Cabernet Sauvignon. I saved the leftover sauce and put it over the left-over homemade noodles. Yum!