Pan-seared filet mignon with rich mushroom sauce
This Pan-Seared Filet Mignon features juicy beef fillets paired with a rich mushroom sauce, enhanced by red wine and fresh thyme. It’s a perfect dish for special occasions, delivering deep, savory flavors with a velvety texture.
Cook time 30 min
Prep time 15 min
Ingredients:
4 tbsp butter2 tbsp olive oil
5.25 cups mushrooms
1 onion
4 garlic cloves
1 dash salt
1 dash black pepper
1 tbsp fresh thyme
4 steaks beef fillet
4 fl oz red wine
1 cup beef broth
1/2 cup heavy whipping cream
Indulge in a luxurious dining experience with our Pan-Seared Filet Mignon with Rich Mushroom Sauce. This sophisticated dish pairs tender, juicy filet mignon with a velvety mushroom sauce, enriched by the deep flavors of red wine and fresh thyme. Whether you're celebrating a special occasion or simply indulging in a gourmet meal at home, this recipe promises a memorable feast.
Instructions:
- Clean and slice the mushrooms.
- Finely chop the onion.
- Mince the garlic cloves.
- Chop the fresh thyme.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook until they are browned and softened, about 5-7 minutes.
- Remove the mushrooms from the skillet and set them aside.
- In the same skillet, add the remaining 2 tablespoons of butter.
- Once melted, add the chopped onion and a dash of salt. Cook until the onion is translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Season both sides of the beef filet steaks with salt and black pepper.
- Increase the heat to high. Add the seasoned steak to the skillet (with the onions and garlic pushed to the side) and sear each side for 2-3 minutes to achieve a golden-brown crust.
- Reduce the heat to medium and remove the steaks from the pan, setting them aside to rest.
- Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
- Add the beef broth and bring the mixture to a simmer.
- Stir in the heavy whipping cream and thyme, then add the mushrooms back into the skillet.
- Let the sauce simmer gently, stirring occasionally, until it thickens slightly, about 5-8 minutes.
- Return the steaks to the skillet, spooning some of the sauce over the top.
- Continue to cook the steaks in the sauce for another 2-3 minutes, or until they reach your desired level of doneness (use a meat thermometer if necessary).
- Plate each steak with a generous serving of the mushroom sauce on top.
- Optionally, garnish with a sprig of fresh thyme.
Our Pan-Seared Filet Mignon with Rich Mushroom Sauce is a delightful combination of perfectly cooked beef filet and a hearty, flavorful mushroom sauce. When prepared with attention to detail, this dish will not only satisfy your palate but also impress your dining companions. Enjoy the exquisite balance of textures and flavors that make this meal a true culinary masterpiece.
Pan-seared filet mignon with rich mushroom sauce FAQ:
For medium-rare, sear the steak for about 2-3 minutes on each side, and then cook it in the sauce for another 2-3 minutes. A meat thermometer should read 130-135°F (54-57°C) when done.
A heavy skillet, such as cast iron or stainless steel, is ideal for searing filet mignon. It retains heat well and allows for a perfect sear.
Yes, you can substitute heavy cream with half-and-half for a lighter sauce, or use coconut cream for a dairy-free option. Keep in mind this may alter the richness of the sauce.
Store leftover steak and mushroom sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works best for deglazing and enhancing the flavor of the sauce.
Tips:
- Let the steaks sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout the meat.
- Use a heavy-bottomed skillet for searing the steaks to achieve a nice crust.
- Ensure the pan is hot before adding the steaks to get a good sear.
- Deglaze the pan with the red wine before adding the mushrooms and onions to capture all the flavorful browned bits from the steaks.
- Simmer the mushroom sauce to your desired consistency, but avoid boiling it, as this could reduce the sauce too much and affect its texture.
- Finish the sauce with heavy whipping cream for a rich, smooth consistency, and adjust seasoning to taste before serving.
Nutrition per serving
4 ServingsCalories 610kcal
Protein 54g
Carbohydrates 9g
Fiber 1.82g
Sugar 5.00g
Fat 44g
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