If you’re craving a steak night that feels both elegant and utterly comforting, this Filet Mignon with Mushroom Cabernet Sauce Recipe is about to become your new favorite. Tender, buttery filet mignon steaks are perfectly seared and paired with a deeply flavorful mushroom sauce made with rich Cabernet Sauvignon. The sauce’s umami-packed mushrooms and the velvety wine reduction come together to create a luxurious topping that transforms a simple steak dinner into a mouthwatering celebration of bold, refined flavors. This recipe strikes the perfect balance between indulgence and simplicity, making it ideal for a special occasion or an impressive weeknight treat.

Ingredients You’ll Need

The image shows four thick raw red meat pieces arranged neatly on a white rectangular plate placed on a white marbled surface. Above the plate, there is a black cutting board filled with sliced brown and white mushrooms. To the left of the mushrooms, a small white bowl contains finely chopped red onions. Various small glass bowls hold ground black pepper, dried herbs, and a white powder substance. Two small white round plates each hold a block of butter. Several sprigs of fresh green thyme lie to the right of the meat plate. There are three glasses filled with red wine or a dark beverage placed around the setup. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is simple yet carefully chosen to build layers of flavor, texture, and color. From the earthiness of shiitake mushrooms to the rich depth of Cabernet Sauvignon, every component plays a crucial role in making this dish unforgettable.

Butter (1 teaspoon and 1 teaspoon): Adds a silky richness to both the sauce and for searing the steaks to a perfect golden crust.
Finely chopped shallots (2 tablespoons): Bring a subtle sweetness that complements the mushrooms beautifully.
Shiitake mushrooms (¼ pound, stems removed): Earthy and meaty, these are the star veggies that elevate the sauce.
Cabernet Sauvignon (½ cup + ¼ cup): Provides a bold, fruity acidity that cuts through the richness and deepens the sauce’s flavor.
Beef broth (⅓ cup + ½ cup): Adds savory depth and body, tying the wine and mushrooms together perfectly.
Filet mignon steaks (two 4-ounce, about 1-inch thick): Premium tender cuts that cook quickly and taste decadently smooth.
Freshly ground black pepper (¼ teaspoon): A simple seasoning that enhances the natural flavor of the meat.
Low-sodium soy sauce (½ tablespoon): Contributes a subtle umami and salt balance to the sauce.
Cornstarch (1 teaspoon): Thickens the sauce to a luscious consistency that clings gorgeously to the steak.
Dried thyme (½ teaspoon): Imparts a gentle herbal note that pairs perfectly with mushrooms and beef.
Fresh thyme sprigs (optional): For a fragrant, elegant garnish that adds a pop of color.

How to Make Filet Mignon with Mushroom Cabernet Sauce Recipe

Step 1: Prepare the Mushroom Sauce

Start by melting butter in a nonstick skillet over medium heat. Toss in the shallots and shiitake mushrooms, sautéing them for about 4 minutes until nicely softened and fragrant. Next, pour in half a cup of Cabernet Sauvignon and the beef broth. Let this simmer for 5 minutes while stirring frequently to meld those flavors. Remove the mushrooms with a slotted spoon and transfer them to a bowl to rest. Then crank up the heat and reduce the wine mixture until it thickens to about ¼ cup, roughly 5 minutes. Combine this reduction with the mushrooms and set the whole mixture aside for later use.

Step 2: Cook the Filets

Season the filet mignon steaks evenly with freshly ground black pepper. Melt butter again in the same skillet over medium heat, then add the steaks. Sear the steaks for 3 minutes on each side to develop a beautiful crust. Reduce the heat to medium-low and continue cooking for another 1½ minutes on each side for medium-rare, or adjust the time to reach your preferred doneness. If you want perfect precision, an instant-read thermometer can be your best friend here. Once cooked, transfer the steaks to a platter to rest and keep warm.

Step 3: Finish the Sauce

Mix the low-sodium soy sauce and cornstarch in a small bowl to make a smooth slurry. Pour the remaining ¼ cup Cabernet Sauvignon and ½ cup beef broth into the skillet. Scrape the bottom well to lift all those flavorful brown bits cooked onto the pan. Bring this liquid to a boil and cook for about a minute, then stir in the mushroom mixture, the cornstarch slurry, and dried thyme. Keep stirring and boil the sauce for another minute to thicken it just right. Finally, drizzle this gloriously rich mushroom Cabernet sauce over your resting filets.

How to Serve Filet Mignon with Mushroom Cabernet Sauce Recipe

Three small white tortillas lie flat on a white round plate, each topped with two dark brown slices of grilled meat. On top of the meat is a colorful mix of shredded vegetables including orange carrots, purple cabbage, and green herbs, adding bright pops of color. Above the plate to the left, a white plate holds several more slices of the grilled meat. To the right, a clear bowl filled with the shredded vegetable mix sits on a white marbled surface. A woman's hand with a spoon is scooping some of the vegetable mix from the bowl. A white cloth with black stripes is partially visible at the bottom of the image. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme sprigs are an effortlessly elegant touch that brighten up the plate visually and add a subtle fragrance while enjoying bites of your dish. Feel free to sprinkle a little flaky sea salt or freshly cracked black pepper on top as well for an extra pop of seasoning.

Side Dishes

This classic steak deserves sides that complement its richness. Creamy garlic mashed potatoes, roasted asparagus with lemon zest, or a simple buttered green bean almondine all make gorgeous partners to soak up the luscious mushroom Cabernet sauce.

Creative Ways to Present

For a touch of flair, slice the rested filets crosswise into medallions and fan them out on warm plates, spooning the sauce artistically over each piece. Alternatively, serve the steaks whole on wooden boards for a rustic yet refined presentation that invites sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover filet mignon and mushroom Cabernet sauce in an airtight container in the refrigerator for up to 3 days. This lets you enjoy the flavors again without sacrificing freshness or taste.

Freezing

You can freeze the sauce separately in airtight containers for up to 2 months. Filet mignon steaks are best enjoyed fresh, but if needed, wrap them tightly and freeze for no more than 1 month to preserve their tender texture.

Reheating

Reheat the sauce gently in a saucepan over low heat, stirring frequently to prevent scorching. Warm the steaks in a low oven or quickly in a hot skillet to maintain juiciness. Avoid microwaving as it can dry out the filet.

FAQs

Can I use a different type of mushroom?

Absolutely! While shiitake mushrooms provide a great meaty texture and flavor, cremini or button mushrooms work well too. Just be sure to adjust sauté time if your mushrooms are particularly large or watery.

What can I substitute for Cabernet Sauvignon if I don’t have any?

Try a dry red wine like Merlot or Pinot Noir as a substitute. They will still add a lovely depth and acidity to the sauce, though the flavor profile will be a bit lighter.

How do I know when the filet mignon is cooked perfectly?

Using an instant-read thermometer is your best bet: 130-135°F for medium-rare, 140-145°F for medium. Otherwise, use the touch test to gauge firmness, or simply cook based on timing as suggested.

Can this recipe be doubled for more servings?

Yes! Just increase ingredient quantities accordingly and cook the steaks in batches to avoid crowding the pan, which ensures a proper sear and even cooking.

Why is the soy sauce included in the sauce?

Low-sodium soy sauce adds a layer of umami that enhances the savory complexity of the mushroom Cabernet sauce without overpowering the wine’s flavor.

Final Thoughts

There’s something truly special about a beautifully seared filet mignon topped with a luxurious mushroom Cabernet sauce, and this Filet Mignon with Mushroom Cabernet Sauce Recipe hits all the right notes. It’s approachable enough to whip up on a weeknight but impressive enough to serve for guests. I hope you’ll give it a try soon and discover how effortlessly indulgent homemade steak dinners can be!

Filet Mignon with Mushroom Cabernet Sauce Recipe