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Perfect Filet Mignon Recipe with Easy Red Wine Mushroom Reduction

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A quick and elegant filet mignon recipe paired with a silky red wine mushroom reduction, perfect for special occasions or a cozy night in.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), about 1.5-2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil or vegetable oil (for searing)
  • 2 sprigs fresh thyme or rosemary (optional)
  • 2 cloves garlic, smashed (optional)
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup (120 ml) beef broth or stock
  • 1 tablespoon unsalted butter (for finishing the sauce)
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
  2. Place a cast iron or heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Place steaks in the hot pan without overcrowding. Sear without moving for 3-4 minutes until a deep golden crust forms. Flip steaks and add butter, garlic cloves, and thyme sprigs. Tilt pan and spoon melted butter and aromatics over steaks for another 3-4 minutes for medium-rare (internal temp 130-135°F). Adjust time for desired doneness.
  4. Transfer steaks to a warm plate, cover loosely with foil, and rest for at least 5 minutes.
  5. In a separate skillet or saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until soft and translucent, about 2 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms release moisture and begin to brown, about 5-7 minutes.
  6. Pour in red wine, scraping the pan to deglaze. Add beef broth and fresh thyme leaves if using. Bring to a simmer and cook until sauce reduces by half and thickens slightly, about 10-12 minutes. Season with salt and pepper to taste.
  7. Remove thyme sprigs, stir in a final pat of butter for richness and shine. Spoon mushroom reduction generously over rested filet mignon steaks and serve immediately.

Notes

Use a meat thermometer to check doneness for perfect results. Rest steaks for at least 5 minutes to retain juices. For dairy-free, substitute butter with olive oil or vegan butter and use vegetable broth instead of beef broth. Avoid overcrowding the pan to ensure a good sear. Deglaze pan well to capture flavor for the sauce.

Nutrition

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

Find it online: https://tastypierecipes.com/perfect-filet-mignon-recipe-with-easy-red-wine-mushroom-reduction/