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Jul 6, 2019Articles

Filet Mignon with Mushroom Wine Sauce Recipe

Filet Mignon with Mushroom Wine Sauce Recipe

Filet mignon comes from the tenderloin cut and is one of the most tender pieces of steak you can have. Its only downside, if it has one, is that it sometimes needs a little extra flavoring to bring it to its full potential. Often, some salt and pepper or a pat of butter will do the trick. But this mushroom wine sauce recipe adds an upscale element for a full-flavored filet mignon dish that you can have on the table in about 30 minutes.

Filet Mignon with Mushroom Wine Sauce Recipe

Rated 5.0 stars by 1 users

SERVINGS

2 people

PRE TIME

5

COOK TIME

30

Course

Main Dish

Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.

INGREDIENTS

2 6 oz Filet Mignons
4 tbsp Butter
1/2 Chopped Onion
12 oz sliced mushrooms
1/2 cup red wine (Merlot or Cabernet works best)
2 cloves Minced garlic
1 tsp paprika
2 tsp Basil
1 tbsp Cornstarch (Plus 1 tsbp water (optional))

DIRECTIONS

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!

Written by Djacobson

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