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Perfect Filet Mignon Recipe with Easy Balsamic Mushroom Red Wine Sauce

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A tender and juicy filet mignon paired with a rich, tangy balsamic mushroom red wine sauce that is simple to prepare and perfect for special occasions.

Ingredients

Scale
  • 4 filet mignon steaks, about 6 oz (170 g) each, preferably USDA Choice or Prime
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter, divided
  • 8 oz (225 g) cremini or button mushrooms, sliced thin
  • 2 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • ¾ cup (6 fl oz / 180 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 tablespoons balsamic vinegar
  • ½ cup (4 fl oz / 120 ml) beef broth, low sodium preferred
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  2. Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Place steaks in the pan without overcrowding. Sear for 3-4 minutes on the first side without moving. Flip using tongs and add 1 tablespoon butter. Spoon melted butter over steaks as they cook for another 3-4 minutes for medium-rare (internal temp 130°F / 54°C). Transfer steaks to a plate, tent with foil, and let rest for 10 minutes.
  4. In the same pan, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms, minced garlic, and shallots. Cook over medium heat until mushrooms release moisture and brown, about 6-8 minutes, stirring occasionally.
  5. Pour in red wine and balsamic vinegar, scraping browned bits from the pan with a wooden spoon. Add beef broth and fresh thyme. Bring to a gentle simmer and reduce by half, about 8-10 minutes, until thickened and glossy.
  6. Taste sauce and adjust salt and pepper as needed. Remove thyme stems if whole. Spoon sauce generously over each filet mignon. Garnish with chopped fresh parsley and serve immediately.

Notes

Rest steaks after searing to redistribute juices. Use a hot pan for a perfect crust. Use a drinkable quality red wine for best sauce flavor. If sauce thickens too much, add a splash of beef broth to loosen. For dairy-free, substitute butter with vegan butter or extra olive oil. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: filet mignon, steak recipe, balsamic mushroom sauce, red wine sauce, easy steak recipe, special occasion dinner, quick steak recipe

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