Filet mignon, oh how it dances on the taste buds—a symphony of flavors that never fails to captivate. Imagine, if you will, the savory embrace of a creamy mushroom wine sauce, an exquisite partner to this tender cut. It’s like a cozy evening wrapped in your favorite blanket, but for your palate!
Steps
- Heat a large heavy-bottomed pan over medium-high heat, adding 2 tablespoons of butter and 1 tablespoon of olive oil. Cook the sliced mushrooms for 5 minutes until they soften. Incorporate the diced onion, cooking for an additional 3 minutes. Add minced garlic, seasoning with salt, pepper, and thyme, then cook for another 2 minutes until fragrant. Transfer the mixture to a plate and clean the skillet with a damp paper towel.
- Pat dry the filet mignon steaks using a paper towel, then season them evenly with salt and pepper.
- In the same pan, over medium-high heat, add another 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is hot and done foaming, place the seasoned steaks in the pan. Sauté, turning once with tongs, for about 3-5 minutes on each side for medium-rare, or 5-6 minutes for medium. Adjust the heat to medium if browning too quickly. Move the steaks to the plate with the mushrooms.
- Pour in 1/2 cup of Merlot, allowing it to boil until reduced by half, approximately 3 minutes, while scraping the pan’s bottom to deglaze. Add 1 1/2 cups of beef broth, boiling until only about 2/3 cup of liquid remains, which takes around 5-6 minutes. Stir in 1/2 cup of heavy cream, simmering until the sauce slightly thickens for about 2 minutes. Return the mushrooms and steaks to the pan, heating them through for 1-2 minutes. Adjust the seasoning with additional salt and pepper if necessary.
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 16 ounces baby bella mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 4 medium garlic cloves, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 4 filet mignon steaks, 6 ounces each (approximately 1 1/2 inches thick)
- 1/2 cup Merlot wine
- 1 1/2 cups low sodium beef broth
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
FAQ
- Can I use a different type of wine for the mushroom wine sauce?
- Yes, you can use other red wines if you prefer, but a Merlot is recommended for its rich flavor which enhances the dish.
- What can I serve with filet mignon in mushroom wine sauce?
- This dish pairs well with side dishes like asparagus and fluffy mashed potatoes to complement the flavors of the steak and sauce.
- How do I know when the filet mignon is cooked to medium doneness?
- To achieve medium doneness, cook the steaks for about 5-6 minutes on each side. Keep in mind that thinner steaks will cook faster, while thicker ones might need a little more time.
- Is it necessary to use fresh thyme, or can I use dried?
- Fresh thyme is recommended for the best flavor, but if necessary, you can substitute with one-third the amount of dried thyme.
- Can I make the mushroom wine sauce in advance?
- It is best to prepare the sauce fresh to enjoy its full flavor, but you can make it slightly ahead of time and reheat it gently before serving.
Tips
- Ensure your steaks are at room temperature before cooking to promote even cooking throughout and achieve the best texture.
- When deglazing the pan with Merlot, use a spatula to scrape up any browned bits from the bottom as they add rich flavor to the sauce.
- Adjust the heat as needed while cooking the steaks. If they are browning too quickly, reduce the heat to prevent burning and ensure proper doneness.
- After adding the cream, allow the sauce to simmer until it thickens slightly, which will enhance its richness and ensure it coats the steaks beautifully.
Equipment
- Heavy-bottomed pan or skillet
- Tongs
- Spatula
