Steak University

Filet with Mushroom Wine Sauce Recipe

CourseMain Dish

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Ingredients

26 oz Filet Mignons
4tbsp Butter
1/2 Chopped Onion
12oz sliced mushrooms
1/2cup red wineMerlot or Cabernet works best
2cloves Minced garlic
1tsp paprika
2tsp Basil
1tbsp CornstarchPlus 1 tsbp water (optional)

Instructions

Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!

Recipe Notes

This filet recipe is perfect for a cozy night in or an elevated meal for a dinner party. And, with only about 30 minutes of cooking time, it’s far from complicated and time-consuming. Be sure to visit Chicago Steak Company to browse our selection of premium Angus beef, dry-aged steak, and American Wagyu that you can have shipped to your door.

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