I absolutely relish preparing filet mignon because every mouthful bursts with succulent flavor. Searing the steak to perfection and finishing in a mushroom wine cream sauce gives me restaurant flair at home. I adore its tender texture and deeply infused flavors, turning a simple dinner into an indulgent, unforgettable experience.

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I’m excited to share my Filet Mignon recipe that produces restaurant quality results right at home. I start with 4 filet mignon steaks that are about one and a half inches thick.

I season them with salt and freshly ground black pepper and then heat up 2 tablespoons of olive oil in a pan until it’s nice and hot. I add a bit of unsalted butter and sear the steaks for a perfect crust.

Then I toss in 8 ounces of sliced cremini mushrooms along with 2 cloves of minced garlic and a finely chopped shallot. Once they’re soft, I deglaze the pan with 1/2 cup of red wine and 1/2 cup of beef broth.

I finish off the sauce by stirring in 1/2 cup of heavy cream and a teaspoon of fresh thyme leaves. This recipe not only tastes great but brings out the best in filet mignon dish that you see in many top steak fillet recipes and meat with mushrooms dishes.

Enjoy cookin it!

Why I Like this Recipe

I love this recipe because the filet mignon comes out super tender and melts in your mouth every time. The way the red wine, garlic, and mushrooms blend together in the cream sauce gives it a really rich flavor that feels fancy but is still easy to make. I also like how the steps are simple enough that even when I’m in a rush, I can still whip up a delicious meal without too much stress. Finally, the mix of ingredients like thyme, shallots, and beef broth really makes each bite burst with flavor, reminding me how fun and satisfying cooking can be.

Ingredients

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Ingredient Quantities

4 filet mignon steaks (about 1 1/2 inches thick)

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter, divided

8 ounces cremini or button mushrooms, sliced

2 cloves garlic, minced

1 small shallot, finely chopped

1/2 cup red wine

1/2 cup beef broth

1/2 cup heavy cream

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

How to Make this

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1. Let the filet mignons sit at room temperature for about 20 minutes so they cook evenly. Season them on both sides with salt and freshly ground black pepper.

2. Heat a large skillet over medium-high heat and add the olive oil. When it’s really hot, carefully place in the steaks and sear them for about 3 to 4 minutes on each side until you get a nice brown crust.

3. Once seared, remove the steaks from the pan and cover them loosely with foil. They will finish cooking later in the sauce.

4. In the same pan, add 1 tablespoon of butter and toss in the sliced mushrooms. Let them cook for about 4 minutes until they start to brown, stirring occasionally.

5. Add the minced garlic and chopped shallot to the pan with the mushrooms. Stir well and cook for another 2 minutes until fragrant.

6. Pour in the red wine and let it simmer for about 2-3 minutes. This will help deglaze the pan, scraping up all the tasty bits.

7. Next pour in the beef broth and let the mixture come to a simmer for another 3 minutes so it slightly reduces.

8. Stir in the heavy cream and sprinkle in the thyme, allowing the sauce to simmer gently for 4-5 minutes until it thickens a bit.

9. Return the steaks to the pan, spooning some of the mushroom sauce over them, and let everything simmer together for about 2 minutes to meld the flavors.

10. Taste the sauce and adjust the salt and pepper if needed. Serve your filet mignons hot, drizzled with the rich mushroom wine cream sauce. Enjoy your meal!

Equipment Needed

1. A large skillet – you’ll need this for searing the filet mignons and making the mushroom sauce.
2. A pair of tongs – they’re essential for flipping the steaks without piercing the meat.
3. A piece of aluminum foil – to loosely cover the steaks once they are seared.
4. A sharp knife – necessary for slicing the mushrooms and chopping the garlic and shallot.
5. A cutting board – to safely chop and mince ingredients.
6. Measuring cups and spoons – for pouring out red wine, beef broth, heavy cream, and measuring the thyme.
7. A wooden spoon or spatula – for stirring the sauce and deglazing the pan.
8. A timer or clock – to ensure you cook the steaks and sauce for the right amount of time.

FAQ

Question: How do I prep the filet mignon for cooking?
Answer: Start by seasoning the steaks with salt and pepper and letting them rest at room temperature for about 20 minutes. This step helps the flavors penetrate the meat and ensures it cooks more evenly.

Question: Can I swap cremini mushrooms for another type?
Answer: Sure, you can use button mushrooms or any kind that you like. They work fine in the recipe and give a similar earthy flavor.

Question: How long should I sear the steaks?
Answer: Typically, you should sear each steak about 2-3 minutes on each side in the olive oil until they get a nice color. Then finish them off with butter for extra flavor.

Question: Is red wine necessary or can I use something else?
Answer: Red wine adds depth to the sauce. If you really dont have any on hand, you could use a bit more beef broth, but the flavor profile will change a bit.

Question: Can I make the sauce ahead of time?
Answer: The sauce tastes best when it’s freshly made. If you need to prep in advance, you can make it a few hours early on low heat, then reheat gently before serving.

Filet Mignon Recipe Substitutions and Variations

Instead of olive oil, you could use canola oil or even vegetable oil if you’re out of olive oil
If you dont have beef broth, chicken broth works too, or you can even use water with a pinch of salt and a little extra garlic for flavor
Heavy cream can be replaced with half and half mixed with a bit of extra butter if you’re looking for a lighter option
Don’t have fresh thyme leaves? Dried thyme is a solid substitute, just use about half the amount stated
If you’re not into red wine or don’t have any, you can try using a full bodied white wine with a squeeze of lemon juice for a similar tang

Pro Tips

1. Make sure your pan is super hot before you add anything. If it’s not heated enough, the steaks might steam instead of get that nice browned crust so don’t be in a rush when preheating.

2. When you’re cooking the mushrooms, let them brown completely before tossing in garlic or shallots. This way you get more flavor and dont end up with mushy bits in your sauce.

3. Deglaze the pan well by scraping off all the brown bits after searing. Those bits are really what give your sauce that rich flavor so dont skip this step.

4. Once the steaks are cooked, let them rest under a loose foil for a few minutes. It helps the juices redistribute making the meat extra tender when you cut into it.