Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks
Whip this easy recipe up easily and quickly and enjoy a delicious weeknight meal with pan-seared filet mignon in a light mushroom wine cream sauce. A mouthwatering, restaurant-quality meal without spending a fortune!
24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
1 small onion, finely diced
4 garlic cloves, minced
16 ounces of baby Bella mushrooms, thickly sliced
1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
1 1/2 c. beef broth
1/2 c. Merlot wine, or any dry red wine
1/2 c. whipping cream
1/2 teaspoon black pepper, divided
1 1/4 teaspoons sea salt, we use sea salt, divided
How to make Filet Mignon Recipe in Mushroom Sauce
Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.
Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.
Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.
Step 4: Return the steaks and mushrooms to the pan and spoon the sauce over the steaks. Continue to cook until just heated. When done, take the pan off the heat and serve the filet mignon right away garnished with some fresh sprigs of thyme. Enjoy!
Amount Per Serving: Calories 591, Calories from Fat 351, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8 mg7%, Calcium 99mg10%, Iron 3.7 mg21%
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