Filet Mignon with Sautéed Mushrooms & Red Wine Reduction: A Restaurant-Worthy Dish at Home
When it comes to luxurious, melt-in-your-mouth steak dinners, Filet Mignon with Sautéed Mushrooms & Red Wine Reduction stands in a class of its own. This dish delivers rich flavor and refined elegance — yet it’s surprisingly simple to recreate in your own kitchen. Perfect for date nights, anniversaries, holidays, or anytime you want to impress, this recipe proves that you don’t need to visit a steakhouse to enjoy five-star quality.
Why Filet Mignon?
Filet mignon is one of the most tender cuts of beef, known for its buttery texture and subtle flavor. Because it’s lean and delicate, it pairs beautifully with bold, savory additions like earthy sautéed mushrooms and a silky red wine reduction sauce. The result is a perfectly balanced plate that feels indulgent but is easy to master.
Ingredients
For the filet mignon:
2 filet mignon steaks (6–8 oz each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
For the mushrooms:
1 tablespoon butter
1 tablespoon olive oil
1½ cups sliced cremini or baby bella mushrooms
1 clove garlic, minced
Salt and pepper to taste
1 teaspoon fresh thyme or rosemary (optional)
For the red wine reduction:
½ cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
¼ cup beef broth
1 tablespoon finely chopped shallot
1 teaspoon butter (for finishing)
Instructions
1. Prepare the filet mignon
Let steaks sit at room temperature for 20–30 minutes. Season both sides generously with salt and pepper.
In a cast-iron skillet over medium-high heat, heat olive oil and butter until hot and shimmering.
Sear the steaks for about 3–4 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for precision (130°F for medium-rare).
Transfer steaks to a plate and tent with foil to rest while you make the sauce and mushrooms.
2. Sauté the mushrooms
In the same pan, lower heat to medium. Add butter and olive oil.
Add sliced mushrooms and cook until browned and tender, about 6–8 minutes.
Stir in garlic, thyme, salt, and pepper; cook another 1–2 minutes. Set aside.
3. Make the red wine reduction
In a small saucepan or the same skillet, sauté the shallot over medium heat in a touch of olive oil or leftover steak juices until soft.
Add red wine and beef broth, scraping up any brown bits. Bring to a simmer and reduce by half (about 8–10 minutes).
Remove from heat and swirl in a teaspoon of butter to finish. Strain if desired for a smoother texture.
4. Assemble and serve
Plate the filet mignon and top with a generous spoonful of sautéed mushrooms.
Drizzle with red wine reduction sauce and garnish with fresh herbs.
Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
Tips for Success
Use a thermometer: Precision is key with filet mignon — it’s best enjoyed between medium-rare and medium.
Let it rest: Always let your steak rest after cooking to retain juices.
Deglaze the pan: Use the flavorful brown bits (fond) left in the skillet for a richer sauce.
Choose a good wine: Cook with a red wine you enjoy drinking — the better the wine, the better the sauce.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
