This Filet Mignon with Mushroom Cabernet Sauce is the perfect dinner for two!
Filet mignon is one of those things you might like to order when you’re out for a special evening at a restaurant. But you’ll find that it’s much more affordable to make filet mignon at home! Sure, it’s an upfront cost to buy this lovely steak, but I find that it’s worth it to buy and enjoy once in a while. The mushroom cabernet sauce in this recipe is so delicious. It’s rich-flavored and wonderful with the filet mignon.
Ingredients needed:
- butter
- shallots
- shiitake mushrooms (or any kind of mushroom)
- Cabernet Sauvignon
- beef broth
- freshly ground black pepper
- filet mignon (just two steaks, if making for two people)
- soy sauce
- cornstarch
- dried thyme and/or fresh thyme
How to make Filet Mignon with Mushroom Cabernet Sauce:
The complete, printable recipe is at the end of this post.
MAKE THE MUSHROOM SAUCE:
- Melt the butter in a nonstick skillet over medium heat. Add the shallots and mushrooms; sauté for 4 minutes. Add the wine and beef broth; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl.
- Increase the heat to high, cook the wine mixture until reduced to about ¼ cup (about 5 minutes). Add it to the mushrooms in the bowl; set aside. Wipe the pan with a paper towel.
PREPARE THE FILETS:
- Sprinkle pepper over the steaks. Melt the butter in the pan over medium heat. Add the steaks; cook 3 minutes on each side. Reduce the heat to medium-low; cook 1½ minutes on each side or until desired degree of doneness. (You can use an instant read thermometer if you have one.) Place the filets on a platter to rest; keep warm.
- Combine the soy sauce and cornstarch in a small bowl; set aside. Add the wine and beef broth to the skillet; scrape the skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add the mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly.
Serve the mushroom cabernet sauce with the steaks. Garnish with fresh thyme sprigs, if desired.
Where is the best place to buy filet mignon?
Filet mignon is an expensive cut of meat. There’s no doubt about that. When I splurge on filet mignon, I either pick it up at Costco or Trader Joe’s. Those are the two places I’ve found have the best prices on filet mignon. It’s such a delicious, rich and tender cut of meat, that a small piece should be just fine if you serve with other things like potatoes and green beans.
This recipe serves two. It’s the perfect sort of recipe to save for when you want to serve a romantic dinner for two. You can always double the recipe if you have four people for dinner. Enjoy!
If you are looking for another good filet mignon recipe, you might enjoy my Filet Mignon with Marsala Caramelized Onions too.
Recipes with Mushroom Sauce:
- One-Pan Pork with Creamy Mushroom Sauce
- Chicken with Mushroom Madeira Sauce
- Cheese Ravioli in Creamy Mushroom Sauce
- Tilapia with Olive, Mushroom and Tomato Sauce
- Chicken Cutlets with Mushroom Wine Sauce
Filet Mignon with Mushroom Cabernet Sauce
Ingredients
MUSHROOM SAUCE:
- 1 teaspoon butter
- 2 tablespoons finely chopped shallots
- ¼ pound (4 ounces) shiitake mushrooms, stems removed
- ½ cup Cabernet Sauvignon
- ⅓ cup beef broth
FILETS:
- Two 4-ounce filet mignon steaks (about 1-inch-thick)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon butter
- ½ tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- ¼ cup Cabernet Sauvignon
- ½ cup beef broth
- ½ teaspoon dried thyme
- fresh thyme sprigs, for garnish (optional)
Instructions
PREPARE THE MUSHROOM SAUCE:
- Melt the butter in a nonstick skillet over medium heat. Add the shallots and mushrooms; saute for 4 minutes. Add the wine and beef broth; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl.
- Increase the heat to high, cook the wine mixture until reduced to about ¼ cup (about 5 minutes). Add to the mushrooms in the bowl; set aside. Wipe the pan with a paper towel.
PREPARE THE FILETS:
- Sprinkle pepper over the steaks. Melt the butter in pan over medium heat. Add the steaks; cook 3 minutes on each side. Reduce the heat to medium-low; cook 1½ minutes on each side or until desired degree of doneness. (You can use an instant read thermometer if you have one.) Place the steaks on a platter to rest; keep warm.
- Combine the soy sauce and cornstarch in a small bowl; set aside. Add the wine and beef broth to the skillet; scrape the skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add the mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve the sauce with the steaks. Garnish with thyme sprigs, if desired.
Notes
- If preparing this recipe as GLUTEN FREE, just be sure to use brands of beef broth and soy sauce that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok, remind me never to read your posts when I’m hungry. I’ve already eaten dinner, and even having a full tummy this post has me drooling! Was it as good as it looks?
I want this now I’m sooo hungry. Wishing twitter had a delivery function; I’d order!