Mouthwatering Filet Mignon with Mushroom Wine Sauce Recipe
Greetings foodies! Are you ready to indulge in a meal fit for royalty? Then, have I got a treat for you! Today, I am excited to introduce my Filet Mignon in Mushroom Wine Sauce recipe. This dish is a mouth-watering favorite that will surely impress your loved ones or dinner guests.
In this recipe, I will show you how to master the perfect filet mignon topped with a savory mushroom sauce that is second to none. Tender cuts of meat lovingly seared and simmered in a rich combination of red wine, butter, soy sauce, and beef broth – with an exquisite blend of mushrooms and freshly chopped thyme.
The secret behind achieving the perfect filet mignon with mushroom wine sauce is ensuring that the meat is cooked just right and that the sauce is flavorful enough to complement it. Fear not though, because as a sommelier whose passion for cooking equals my love for fine wines – I assure you that this dish will be one of your go-to recipes once you try it out.
So what are you waiting for? Grab your apron and let’s start cooking!
Why You’ll Love This Recipe
Are you in the mood for some rich and decadent steak tonight? Look no further than this Filet Mignon in Mushroom Wine Sauce recipe. Not only is it satisfying and delicious, but it’s also sophisticated and sure to impress your guests (or simply your own tastebuds!). Here’s why you’ll love this recipe:
First, let’s talk about the star of the dish: the filet mignon. This cut of beef is known for its tenderness, making it a luxurious indulgence that will melt in your mouth. And when paired with a homemade mushroom wine sauce? It’s simply divine. The mushrooms add earthiness and depth to the dish, while the red wine brings out the bold flavors of the beef.
But don’t be intimidated – this recipe is surprisingly simple to make! All you need are a few basic ingredients like shallots, garlic, and thyme, as well as some butter and cornstarch to thicken the sauce. Plus, there are substitution options available if you don’t have certain ingredients on hand.
And let’s not forget about how versatile this dish can be. Whether you’re looking for a romantic meal at home or something elegant to serve at a dinner party, Filet Mignon in Mushroom Wine Sauce is sure to impress. Plus, with suggested pairing options like Pinot Noir or dry Riesling, you can elevate your dining experience even further.
So why settle for a bland and boring meal when you can have something truly special? Try out this Filet Mignon in Mushroom Wine Sauce recipe tonight and indulge in all its rich flavor and sophistication.
Ingredient List
- 2 filet mignon (6 oz each, 1 inch thick)
- 1/2 cup red wine (Pinot Noir or dry Riesling recommended)
- 1/2 cup beef broth
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz sliced mushrooms (white mushrooms or baby bella recommended)
- 1 large shallot, finely chopped
- 1 tsp dried thyme
- Kosher salt and freshly ground black pepper to taste
- Fresh thyme and/or rosemary sprigs for garnish
Ingredients for Cornstarch Slurry:
- 1 tbsp cornstarch
- 2 tbsp water
The Recipe How-To
Here’s how to make this delicious Filet Mignon in Mushroom Wine Sauce Recipe!
Ingredients:
- 2 (6 oz) Filet Mignon steaks, about 1 inch thick
- Kosher salt and freshly ground black pepper
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz. sliced mushrooms
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tsp dried thyme or fresh thyme, chopped
- 2 tbsp cornstarch
- Chopped fresh parsley or thyme for garnish
Step 1: Cook the steak
First of all, take the filet mignon out of the fridge so that it comes up to room temperature. Preheat oven to 400°F.
Season both sides of the steak with kosher salt and freshly ground black pepper.
Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add cooking spray and sear the steaks for about 3 minutes on each side, until they are browned.
Turn off heat and add 1 tablespoon of butter to the skillet. Once melted, spoon the butter over the steaks.
Move the entire skillet with the steaks in it to your preheated oven and cook for another 6 -10 minutes, depending on how done you like your steaks.
Remove from oven and let rest while we prepare the mushroom sauce.
Step 2: Prepare Mushroom Red Wine Sauce
Heat a large skillet over medium heat, add olive oil and add remaining butter until melted. Add shallots and garlic and sauté for about a minute or until fragrant.
Add sliced mushrooms (mushrooms #1) and sauté for a few minutes until they are browned and have released their moisture. Season with kosher salt and freshly ground black pepper.
Stir in the red wine and beef broth. Add thyme and bring to a simmer, stirring occasionally.
Simmer until the sauce begins to reduce (about 6 -10 minutes). If you like your sauce thicker, add 2 tablespoons of cornstarch diluted in 2 tablespoons of water to the skillet.
Stir constantly until the sauce thickens to your desired consistency.
Step 3: Serve
Place each steak on a plate or platter, spoon the mushroom wine sauce over them and sprinkle with fresh parsley and/or thyme (fresh herbs optional).
Serve with mashed potatoes, roasted vegetables or pasta. Enjoy!
Substitutions and Variations
Now let’s talk about some substitutions and variations you can try to make this Filet Mignon in Mushroom Wine Sauce recipe even more delicious!
First, if you don’t have red wine on hand, you can use a dry Riesling instead. This will impart a slightly sweeter flavor to the sauce, but it will still be delicious.
If you prefer a different type of mushroom, feel free to use wild mushrooms or your favorite variety instead of white button mushrooms. You could try using cremini, shiitake or portobello mushrooms for a different flavor profile.
For those who enjoy a richer sauce, you can add 1/4 cup of heavy cream or sour cream to the mushroom wine sauce after it has finished cooking for added richness and flavor. This variation will transform the dish into creamy mushroom steak.
If you want to try something different, Bobby Flay’s NY Strip Steak with Mushroom Cream Sauce is an excellent alternative to this dish that uses many of the same ingredients but with a creamy twist.
Lastly, if you’re looking for low-carb options, you can serve your Filet Mignon with zucchini noodles or mashed cauliflower instead of traditional mashed potatoes or pasta.
These are just a few ideas for substitutions and variations on this classic Filet Mignon in Mushroom Wine Sauce recipe. Feel free to experiment with different ingredients and let us know what works best for you!
Serving and Pairing
When it comes to serving filet mignon in mushroom wine sauce, it’s always best to keep it simple. The rich flavors of the steak and the savory sauce speak for themselves, so I recommend pairing it with light sides that won’t overwhelm the dish. Roasted vegetables such as asparagus or green beans, mashed potatoes or a simple salad are excellent options.
Now, onto the wine. As for the sauce, the full-bodied richness of a red wine pairs beautifully with the earthy flavors of mushrooms. A fruity and smooth Pinot Noir or a dry Riesling would be fantastic choices to bring out the essence of this dish. Alternatively, you can also opt for a red blend like Cabernet Sauvignon or Merlot. Just make sure to choose a wine that is not too strong-flavored that will complement and enhance the flavors of your filet mignon mushroom wine sauce.
As an alternative pairing option, if you are a fan of white wines, go for Chardonnay or Chenin Blanc wines with less sweet taste to cut through the savory richness of the meal.
Finally, don’t forget to garnish your filet mignon in mushroom wine sauce with some freshly chopped thyme for added aroma and visual appeal. Happy indulging!
Make-Ahead, Storing and Reheating
If you’re planning to make this Filet Mignon in Mushroom Wine Sauce recipe ahead of time, it’s best to do so by preparing the sauce in advance. You can make the sauce up to three days ahead of time and store it covered in the refrigerator.
When you’re ready to serve the dish, reheat the sauce on medium-low heat until it is heated through. Be sure to stir occasionally and add additional beef broth, red wine, or water as necessary to achieve the desired consistency.
For reheating previously cooked filet mignon, it is suggested that you place the steak into an oven preheated to 325°F for about 10-15 minutes. You can also reheat using a microwave or stove top but avoid overcooking to keep the meat tender and moist.
Whether you’re reheating Filet Mignon in Mushroom Wine Sauce or serving it leftovers, you’ll want to ensure that all components are kept separate until you’re ready to plate them. Store leftover steak and sauce covered separately and refrigerate for up to three days.
In summary, when making Filet Mignon in Mushroom Wine Sauce ahead of time, prepare the sauce separately and store for up to three days. When reheating, ensure that you don’t overcook either the steak or sauce. Store cooked steak and mushroom-wine sauce covered separately and refrigerated for up to three days for future enjoyment.
Tips for Perfect Results
When it comes to cooking the perfect filet mignon in mushroom wine sauce, there are a few tips that will make your dish go from good to great. Here are some tips to help you achieve perfect results every time:
1. Use high-quality meat: When it comes to filet mignon, quality matters. Look for meat that is bright red with marbling throughout. The higher the quality of the meat, the better the flavor and tenderness of your final dish will be.
2. Bring the meat to room temperature: Take the filet mignon out of the fridge at least 30 minutes before cooking to allow it to come up to room temperature. This will ensure even cooking throughout the steak.
3. Season well: A generous amount of kosher salt and freshly ground black pepper on both sides of the steak will bring out its natural flavors. Add some finely chopped fresh thyme and rosemary for extra flavor.
4. Sear the meat first: For a perfectly caramelized crust on your filet mignon, sear it in a hot skillet with some olive oil or butter for 2-3 minutes per side before transferring it to the oven.
5. Let it rest: After cooking, let your filet mignon rest for at least 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat, making it extra moist and tender.
6. Don’t overcook: Pay close attention when cooking your filet mignon in mushroom wine sauce – overcooking can lead to tough and dry meat.
By following these tips, you’ll be able to create an absolutely delicious filet mignon in mushroom wine sauce that will impress even the most discerning palates. Enjoy!
FAQ
Now that you know how to prepare this delicious Filet Mignon in Mushroom Wine Sauce, it’s time to clear up any questions you may have. Here are some frequently asked questions that can help you achieve that perfect taste and presentation you’re looking for.
What wine goes with filet mignon and mushroom sauce?
For this dish, several French wines would make for a delightful pairing. Among them are mature Malbec, Merlot, and Bordeaux wines.
What wine is best for cooking mushroom sauce?
When it comes to pairing wine with dishes, fruity red varieties like Pinot Noir from the New World or a young Tempranillo work wonders. Even a Merlot can complement the meal. If the dish is on the lighter side, opt for a dry Riesling. And if soy sauce is part of the equation, a semi-dry Riesling should do the trick.
What kind of wine goes well with filet mignon?
Pairing the right wine with your steak can be a culinary adventure. One great option is a light Pinot Noir to complement a filet mignon that is cooked to perfection with a simple seasoning. Conversely, if your steak is dressed in a thick sauce, you might want to consider a drier wine like Cabernet Sauvignon, Syrah/Shiraz, Merlot or Sangiovese to match the flavors of the dish. The right wine can elevate the dining experience, so it’s worth exploring the options.
Bottom Line
Are you ready to impress your friends and family with a dish that screams elegance and sophistication? Look no further than this Filet Mignon in Mushroom Wine Sauce recipe!
By using high-quality ingredients such as filet mignon, red wine, and fresh herbs, you’ll be able to create a dish that’s fit for a fancy restaurant. The sauce is the perfect combination of savory and rich, thanks to the addition of mushrooms and soy sauce. And let’s not forget that the recipe is incredibly versatile, allowing you to customize it to your liking with different variations.
But what really sets this dish apart is its ability to pair perfectly with a variety of wines. Pinot Noir is an excellent choice for those who prefer a lighter wine, while a dry Riesling would work well for those who prefer something sweeter. The possibilities are endless when it comes to pairing this dish with different wines!
So why settle for a boring meal when you can create something truly spectacular? Give this Filet Mignon in Mushroom Wine Sauce recipe a try and experience the true meaning of fine dining. Your taste buds (and dinner guests) will thank you!
Filet Mignon in Mushroom Wine Sauce Recipe
Ingredients
- 2 filet mignon steaks
- 2 tablespoons butter, divided
- 3 tablespoons shallots, minced
- 1/4 cup fresh shiitake mushroom
- 3/4 cup cabernet sauvignon wine, divided
- 5 fluid ounces beef consomme
- 1/2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon dried thyme
Instructions
- In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
- Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
- Remove the mushrooms from sauce, set aside.
- Boil sauce over high heat until reduced to 1/4 cup.
- Combine sauce with mushrooms in bowl. Set aside.
- Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
- Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
- Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
- Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
- Place steaks on plate and pour sauce over. Garnish with fresh thyme.