If you are ready to elevate your dinner game, this Filet Mignon with Red Wine Mushroom Sauce Recipe is a must-try that brings restaurant-quality elegance right to your home kitchen. The tender, buttery filet mignon pairs perfectly with a deeply flavorful red wine mushroom sauce that’s rich, silky, and infused with fresh herbs. It’s a dish that tastes like a special occasion every time you make it, yet it’s surprisingly straightforward to prepare. Trust me, once you learn this recipe, it will become your go-to whenever you want to impress guests or simply treat yourself to a luxurious meal.

Ingredients You’ll Need

Two round red raw meat pieces with white fat edges are seasoned with coarse salt and black pepper, placed on a translucent crinkled sheet of parchment paper. The parchment paper rests on a light wooden board, all set on a white marbled surface. To the side, there is a white plate holding small piles of salt and black pepper. A beige cloth is partially seen in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple, approachable, and essential for creating the perfect balance of flavors and textures. Each component plays a vital role—from the juiciness of the filet to the earthiness of the mushrooms and the depth the red wine adds.

2 filet mignons (about 6 ounces each, 1 ½ to 2-inches thick): The star of the dish, tender and full of rich flavor.
1 teaspoon kosher salt: Enhances the natural flavors and helps form a savory crust on the steak.
½ teaspoon ground black pepper: Adds subtle heat and complexity.
3 tablespoons olive oil: For searing—provides a beautiful golden crust while keeping the meat juicy.
12 ounces sliced mushrooms: Earthy and meaty, mushrooms are the heart of the sauce.
1 shallot, peeled and finely chopped: Adds mild sweetness and a delicate onion flavor to the sauce.
2 teaspoons chopped fresh thyme: Aromatic herb that lifts the entire dish with fresh, woodsy notes.
1 cup dry red wine: Provides acidity and richness, perfectly reducing into a silky sauce.
3 tablespoons unsalted butter: For finishing the sauce with a luscious, creamy texture.
½ teaspoon kosher salt (optional): To adjust seasoning in the sauce if needed.
Thyme sprigs (optional for garnish): A pretty finishing touch that also emphasizes the flavor theme.

How to Make Filet Mignon with Red Wine Mushroom Sauce Recipe

Step 1: Preparing and Seasoning the Filets

Start by preheating your oven to 400 °F, which ensures a perfect finish after you sear the steaks. Generously sprinkle kosher salt and black pepper over all sides of the filet mignons. This basic seasoning is crucial for bringing out the natural beef flavor and creating that irresistible crust.

Step 2: Searing the Steaks

Heat the olive oil in a large cast-iron or ovenproof skillet over high heat until it just begins to smoke—this hot oil is what sears the filet’s surface beautifully. Add the steaks and sear the first side for 2 minutes until golden brown, then flip and sear the other side for 2 minutes. Don’t forget to stand the steaks on their edges to sear the sides evenly, about one minute per side. This technique locks in all those juices and flavors.

Step 3: Oven Cooking to Perfect Doneness

Transfer the skillet directly to the oven to finish cooking the filets. Depending on thickness, bake for 5 to 8 minutes. Use an instant-read meat thermometer to ensure precision: 120-125 °F for medium-rare, or 130-135 °F for medium. When done, remove the steaks and tent loosely with foil, letting them rest so the juices redistribute and the temperature gently rises to the perfect doneness.

Step 4: Making the Red Wine Mushroom Sauce

Using the same skillet (no need to clean it—those browned bits are flavor gold), place it on medium-high heat. Add the sliced mushrooms, finely chopped shallot, and fresh thyme, and cook for about 5 minutes until softened and aromatic. Pour in the red wine and let it simmer for 7 to 8 minutes until it reduces by half, concentrating its beautiful flavor. Finish the sauce off by stirring in the butter until melted and smooth. Taste and adjust seasoning with salt if necessary.

Step 5: Plating and Garnishing

Place the rested filets on warm plates and generously spoon the red wine mushroom sauce over the top. Garnish with fresh thyme sprigs for a touch of elegance and aroma. Serve this dish immediately for the ultimate restaurant-quality experience.

How to Serve Filet Mignon with Red Wine Mushroom Sauce Recipe

A black cast iron pan filled with a dark brown mushroom sauce with many sliced mushrooms floating on top, showing their light brown and beige interiors and darker brown edges, with small green herb bits scattered throughout the sauce. The pan rests on a white marbled surface, and a wooden spoon with natural light and dark streaks lies nearby. A beige cloth is slightly visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme sprigs are a fantastic garnish to echo the herb notes in the sauce and add a pop of green color. For a little extra flair, consider a light sprinkle of flaky sea salt just before serving to enhance textures and flavor.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes, roasted garlic asparagus, or even a simple buttered green bean almondine. The rich sauce and tender filet stand up well to these classic, comforting sides without overwhelming the palate.

Creative Ways to Present

For an elevated touch, present the filet on a rustic wooden board with a drizzle of the mushroom sauce artistically swept alongside. Alternatively, serve over a bed of sautéed spinach or wild rice to add dimension and color, making your Filet Mignon with Red Wine Mushroom Sauce Recipe truly impressive for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover filet mignon can be refrigerated in an airtight container for up to 3 days. Keep the steak and sauce stored separately if possible to preserve the texture of the meat.

Freezing

You can freeze cooked filet mignon and the red wine mushroom sauce separately for up to 2 months. Use freezer-safe containers or bags and be sure to cool completely before freezing.

Reheating

To reheat, gently warm the sauce on the stove over low heat while warming the filet mignon in a 275 °F oven until heated through but still juicy. Avoid microwaving, which can dry out the tender steak.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While filet mignon is prized for its tenderness, sirloin or ribeye can work well too. Just adjust cooking times slightly as these cuts vary in thickness and fat content.

What type of red wine is best for the sauce?

Use a dry red wine with good acidity such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid cooking wines or overly sweet varieties to keep the sauce balanced.

How do I know when the filet mignon is perfectly cooked?

The best way is to use an instant-read thermometer. For medium-rare, aim for an internal temp of 120-125 °F before resting. The filet will continue cooking slightly after it’s removed.

Can I prepare the mushroom sauce ahead of time?

Yes, the sauce can be made a day in advance and gently reheated when ready to serve. Just keep it covered and stored in the fridge.

What should I serve with this dish for a special occasion?

Go classic with creamy mashed potatoes, roasted vegetables, or a crisp green salad. A glass of the same red wine used in the sauce will perfectly complement the flavors.

Final Thoughts

I truly hope you give this Filet Mignon with Red Wine Mushroom Sauce Recipe a try because it’s one of those dishes that feels fancy but is surprisingly achievable at home. The rich mushroom sauce and perfectly cooked steak make for a magical pairing that brings out the best of each ingredient. Cooking this will not only impress anyone at your table but will also make you feel like a top-notch chef. Enjoy every delicious bite!

Filet Mignon with Red Wine Mushroom Sauce Recipe

Ingredients You’ll Need

How to Make Filet Mignon with Red Wine Mushroom Sauce Recipe