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
Why this works
- The perfect combination of flavors: Each ingredient has a purpose and creates a wonderful balance. That spicy richness combined with a touch of sweetness? It’s seriously next level.
- Umami Galore: We have ingredients that pack an umami punch. It’s that “so delicious” taste that will make your meal unforgettable.
- Just the Right Hint of Acidity: A touch of acidity balances the richness
- Herbs bring freshness: Fresh herbs do what they do best, add a burst of flavor! They bring wonderful freshness that beautifully completes the flavor.
- Caramelizing Power: When you cook shallots, these natural sugars caramelize and add a whole new depth of flavor.
- A Hint of Heat: Just a touch of spice wakes up the palate. It adds excitement without overwhelming the other flavors.
- Creamy ingredients: Creamy elements seamlessly combine all of our flavors and decadent richness to the dish.
How to make Filet Mignon with Mushroom Wine Sauce
Step 1: Prep and Cook the Steaks
- Season the steaks with salt and pepper. Let them sit at room temperature for about 30 minutes.
- Sear the steaks in a hot skillet with oil until golden brown on both sides. Remove and rest under foil.
Step 2: Sautรฉ the Mushrooms and Make the Sauce
- In the same skillet, sautรฉ the mushrooms until golden. Set them aside.
- Sautรฉ shallots, then deglaze the pan with Madeira wine. Add beef broth, tomato paste, Dijon mustard, and thyme. Stir in the sautรฉed mushrooms.
Step 3: Finish and Serve
- Simmer the sauce until thickened.
- 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, donโt forget to let it rest again under some loose foil, so all those flavorful juices redistribute.
- Donโt Crowd the Pan: Whether you’re searing steaks or sautรฉing 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. Sautรฉing 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. Itโs 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
Choose any mushrooms you preferโcremini, portobello, or shiitake, to name a few. Each adds its unique flavor and texture. Check this out for a very good article on Mushroom Varieties.
If you’re out of Madeira, no problem. Port, Sherry, or a robust dry red wine are great choices, each adding a unique twist to the sauce.
Use a meat thermometer to check doneness; 120-125ยฐF for rare, 130-135ยฐF for medium-rare. Also, resting your steak after cooking really helps keep it juicy.
Aim for a sauce that coats a spoon. If too thin, simmer it a bit more. If it’s too thick, thinning with beef broth works much better than water in this recipe.
You can make the mushroom-Madeira sauce ahead and reheat it when needed. Just gently warm it up, adding a bit of broth if it’s thickened in the fridge.
To avoid drying out, warm your steak in a 275ยฐF oven until just heated. Or, slice and briefly heat it in the sauce for added moisture and flavor.
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 sautรฉing the shallots and mushrooms and scraping up those flavorful browned bits from the skillet. Without scrapping the pan – key!
Filet Mignon with Mushroom Wine Sauce
Ingredients
- 4 Filet mignon steaks, each about 1 to 1 1/2 inches thick, weighing 1/2 pound
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb Fresh mushrooms, mixed varieties (such as cremini, shiitake, and button), sliced
- 1 tbsp high-heat cooking oil (grapeseed or avocado)
- 3 tbsp unsalted butter
- 3 tbsp finely chopped shallots
- 1/3 cup Madeira wine
- 2/3 cup beef broth (preferably low sodium)
- 1 tbsp tomato paste
- 1 tbsp fresh thyme leaves, plus more for garnish
- 1 tsp Dijon mustard
- 2 tbsp heavy cream (optional for richness)
Instructions
- Season the steaks generously with kosher salt and freshly ground black pepper. Allow them to sit at room temperature for about 30 minutes before cooking.
- Heat the cooking oil in a large skillet over high heat until shimmering. Add the steaks and sear until they develop a golden crust, about 3-4 minutes per side for medium-rare. Adjust the cooking time based on your desired level of doneness. Remove the steaks from the skillet and set them aside, tented with foil, to rest.
- In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and the sliced mushrooms. Sautรฉ until the mushrooms are golden and their liquid has evaporated, about 5-7 minutes. Season lightly with salt and pepper. Transfer the mushrooms to a plate and set aside.
- Add the remaining butter to the skillet with the shallots. Sautรฉ until the shallots are soft and translucent, about 2 minutes.
- Stir in the tomato paste and cook for another minute. Deglaze the pan with Madeira wine, scraping up any browned bits from the bottom of the skillet.
- Add the beef broth and bring to a simmer. Reduce the sauce slightly, then stir in the Dijon mustard, fresh thyme, and the sautรฉed mushrooms. Cook for a few minutes until the mushrooms are heated through.
- If using, whisk in the heavy cream and simmer for another minute until the sauce is slightly thickened. Adjust seasoning with salt and pepper to taste.
- Place the steaks on plates and spoon the mushroom-Madeira sauce over the top. Garnish with additional fresh thyme leaves if desired.
Hi, I read your new stuff on a regular basis. Your writing style is awesome, keep it up!
This Filet Mignon with Mushroom Wine Sauce was elegant, wonderfully tasty, full of goodness flavor. I will make this instead of Turkey this year. I may try different mushrooms. Wine suggestions were excellent. Very, very nice presentation, packed with yummyness.
Thanks for sharing, this is a keeper
Thanks Boo!!
This is honestly one of my absolute favorites. I am so glad you liked it!
Dave