Filet Mignon with Mushroom Wine Sauce

This is honestly one of my favorites – without doubt! Filet Mignon and Mushroom-Wine Sauce. Juicy steaks meet a rich, savory mushroom sauce with a splash of Madeira wine for extra depth. It’s an easy yet elegant (and totally decadent) dish that’ll make any dinner feel a little more (a lot!) special.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Looking to impress with something easy but fancy? This Filet Mignon recipe is where it is at!!

Juicy, tender steaks paired with a rich mushroom sauce, made even better with the depth of Madeira wine.

The sauce brings out an amazing, savory flavor without being complicated to make.

Date night? Perfect! Dinner at home? Yes, yes, yes! Bonus: you can make the sauce ahead to save time. Simple, elegant, and absolutely delicious!

If you want to skip ahead, you can just Jump to Recipe

How to make Filet Mignon with Mushroom Wine Sauce

Step 1: Prep and Cook the Steaks

1. Season the steaks with salt and pepper. Let them sit at room temperature for about 30 minutes.
2. Sear the steaks in a hot skillet with oil until golden brown on both sides. Remove and rest under foil.

Step 2: Sauté the Mushrooms and Make the Sauce

1. In the same skillet, sauté the mushrooms until golden. Set them aside.
2. Sauté shallots, then deglaze the pan with Madeira wine. Add beef broth, tomato paste, Dijon mustard, and thyme. Stir in the sautéed mushrooms.

Step 3: Finish and Serve

1. Simmer the sauce until thickened.
2. Serve the steaks with the mushroom-wine sauce spooned over the top and garnish with fresh thyme.

Remember, you can skip ahead Jump to Recipe

Take It to the Next Level

• Premium Ingredients: Filet mignon from a premium butcher is just going to be way juicier and tastier. For a deeper flavor, (yes, more Umami!) choose wild mushrooms such as morels or chanterelles. Finish with a sprinkling of flaked sea salt, such as Maldon, for added flavor.
• Technique Tweaks: Begin with reverse searing the steak for even cooking and a great crust. Next, make the mushrooms into a duxelles to concentrate their taste. Cook down the Madeira sauce until thick and strain for smoothness, making the sauce richer.
• Flavor Enhancers: First, add a bit of truffle oil to the sauce for a fancy touch. We mix in fresh herbs to add layers of taste. Adding roasted garlic makes the sauce richer and sweeter.
• Side Dish Upgrades: Start with roasted root veggies for a hearty side. A garlic potato gratin makes a fancy alternative to usual sides. Creamed spinach with a touch of nutmeg goes well with the rich flavors.
• Wine Pairing: Choose a special wine, like an aged Bordeaux or Barolo, that matches the dish’s richness and the steak’s tenderness.
• Presentation: Serve on warm plates to keep it hot. Use a ring mold for neat mushroom duxelles, and carefully pour the sauce. Add fresh thyme or edible flowers for a pretty touch.
• Dining Experience: Use fine china and crystal glassware for elegance. Linen napkins add a classy touch. A little Beethoven and some soft lighting? Very nice.

Chefs tips

• Let the Meat Rest: Before cooking, let your filet mignon sit at room temperature for about 5 minutes. This helps it cook evenly. After searing, don’t forget to let it rest again under some loose foil, so all those flavorful juices redistribute.

• Don’t Crowd the Pan: Whether you’re searing steaks or sautéing mushrooms, give everything space! Overcrowding can lead to steaming instead of a nice sear, and we want that perfect texture and flavor.

• Deglaze Thoroughly: Madeira wine is your friend here! Scrape up all the delicious browned bits (fond) from the pan. This is where that deep, complex flavor in the sauce comes from.
• Seasoning in layers: Salt and pepper the steaks liberally before cooking. Also be sure to adjust the seasoning of the sauce during cooking.
• Use fresh herbs: As you know by now, I am a huge fan of fresh herbs. So our recipe for Filet Mignon with Mushroom Wine Sauce, I (of course!) recommend using fresh thyme in the sauce. Add them towards the end of cooking to preserve their flavor.

Control the temperature: Monitor the heat level while cooking the steaks as well as when you are making the sauce. A pan that is too hot can burn the stock and herbs, while a temperature that is too low may not sear the steaks enough.

• Consider the Sauce Consistency: The sauce should be velvety and just thick enough to cling to the meat. If it’s too thin after adding the liquids, simmer it down. If too thick, a little extra broth can loosen it to the perfect consistency.
• Resting the Sauce: Just like meat, sauces benefit from a moment off the heat before serving. A brief rest allows flavors to meld together more thoroughly.
• Garnish for a Finishing Touch: A little goes a long way! Use a fresh sprig of thyme or a light dusting of cracked black pepper to add that final umph that puts it over the top. Like I’ve said before, small changes = big differences! I love this one about Garnishing like a Pro

Key Ingredients

• Filet Mignon: This cut is exceptionally tender and lean. It sears perfectly and absorbs our sauce really beautifully.

• Mixed Mushrooms: A combo of cremini, shiitake, and button mushrooms brings awesome texture and a big hit of that savory, umami goodness. They’re also great at soaking up all that sauce – not bad right?

• Madeira Wine: This wine adds just the right touch of sweetness and nuttiness. It also helps grab all those crispy bits from the pan, which means more flavor in your sauce. So good!
• Beef Broth: Low-sodium broth is great because you can control the salt while still getting a rich, savory base. It add a deep beefy flavor and of course our favorite – umami!
• Shallots: Shallots bring a gentle sweetness and a little extra depth without being too strong. Sautéing them in butter makes the sauce even richer and complex
• Dijon Mustard: Just a touch of Dijon mustard adds a nice tang and cuts through the richness. It’s a small addition but really helps balance the flavors.

Wine Pairings

• Pinot Noir: Its going to have a light to medium body and earthy notes. And earthy is exactly what we are looking for to go with our mushrooms. It won’t overpower the tender filet, and it has just enough acidity to balance the richness of the sauce.

• Cabernet Sauvignon: If you’re looking for a bigger wine, a Cabernet Sauvignon is an excellent pick! Its got deep fruity notes and strong tannins that are going to complement the flavors of beef and the complexity of the sauce really well.

• Merlot: This is a smoother option with soft tannins and juicy fruit flavors. It pairs really well with both the savory steak and the sweetness from the Madeira.
• Syrah/Shiraz: A bit spicier and more intense, Syrah (or Shiraz, depending on the region) has dark fruit flavors and a peppery kick that complements the beef and the thyme in the dish.
• Zinfandel: If you’re in the mood for something bold but want to skip the Cabernet, Zinfandel is a great pick. Its rich berry flavors and bit of spice pair super well with the steak and that savory mushroom sauce. (drool!!)

Faq’s

Equipment Needed

• Large Skillet: You’ll want a heavy skillet (cast iron works great) to get that perfect sear on the steaks and build those crispy browned bits for the sauce.
• Tongs: For flipping the steaks without piercing them, which helps keep all those tasty juices inside.
• Sharp Chef’s Knife: To slice the mushrooms and finely chop the shallots. A sharp knife makes the prep so much easier.
• Cutting Board: A sturdy board for prepping the mushrooms and shallots. You never want to cut things on a countertop!
• Small Whisk: You’ll need this for stirring in the Dijon mustard and heavy cream to make the sauce smooth and creamy.
• Meat Thermometer: To check the doneness of your filet mignon. This helps get that perfect cook without any guesswork.
• Foil: For tenting the steaks while they rest. This helps keep them warm and lets the juices redistribute.
• Wooden Spoon or Spatula: For sautéing the shallots and mushrooms and scraping up those flavorful browned bits from the skillet. Without scrapping the pan – key!