Filet Mignon with Red Wine Mushroom Sauce Recipe
A sophisticated and flavorful Filet Mignon recipe featuring tender, perfectly cooked steaks topped with a rich red wine mushroom sauce. This dish combines the buttery texture of filet mignon with the earthy depth of mushrooms and a robust red wine reduction, making it an elegant meal for any special occasion or a luxurious dinner at home.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filet Mignon
- 2 filet mignons (about 6 ounces each, 1½ to 2 inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
Red Wine Mushroom Sauce
- 12 ounces sliced mushrooms
- 1 shallot, peeled and finely chopped
- 2 teaspoons chopped fresh thyme
- 1 cup dry red wine
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt (optional, if needed)
- Thyme sprigs (optional for garnish)
Instructions
- Prepare Steaks: Preheat your oven to 400°F. Generously season the filet mignons on all sides with kosher salt and ground black pepper to enhance the flavor.
- Sear Steaks: Heat olive oil in a large cast-iron or ovenproof skillet over high heat until it begins to smoke. Add the steaks and sear each side for 2 minutes, then sear the edges for about 1 minute per side to lock in juices.
- Oven Cook: Transfer the skillet with the steaks to the preheated oven and cook for 5 to 8 minutes, depending on thickness. Use an instant-read thermometer to reach 120-125°F for medium-rare or 130-135°F for medium doneness.
- Rest Steaks: Remove steaks from the skillet and place on a plate or cutting board. Tent loosely with foil and rest for 5 to 10 minutes to allow juices to redistribute and temperature to rise to final doneness.
- Cook Mushrooms and Shallots: Using the same skillet (do not clean), set over medium-high heat. Add sliced mushrooms, chopped shallot, and fresh thyme. Cook and stir for about 5 minutes until softened.
- Reduce Red Wine: Pour in the dry red wine and simmer for 7 to 8 minutes until the wine reduces by half, concentrating the flavors for the sauce.
- Finish Sauce: Remove the pan from heat, stir in the unsalted butter until melted to add richness. Taste the sauce and season with additional kosher salt if needed.
- Serve: Optionally garnish the sauce with fresh thyme sprigs and serve immediately alongside the rested filet mignons for a perfect meal.
Notes
- Use a cast-iron or heavy ovenproof skillet for best searing and even cooking.
- Resting the steaks is crucial to retain juiciness and achieve perfect tenderness.
- Choose a dry red wine such as Cabernet Sauvignon or Merlot to complement the beef and mushrooms.
- Adjust seasoning in the sauce after adding butter for balanced flavor.
- The internal temperature guide ensures precise doneness; consider carryover cooking when resting.
