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Filet Mignon with Mushroom Cabernet Sauce Recipe

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4.1 from 13 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 2 servings

Description

This elegant Filet Mignon with Mushroom Cabernet Sauce recipe features tender 4-ounce filet steaks pan-seared to perfection and served with a rich, savory mushroom sauce made from shiitake mushrooms, shallots, and Cabernet Sauvignon. Ideal for a romantic dinner or a special occasion, the sauce is beautifully reduced and enhanced with fresh and dried thyme for a gourmet touch.

Ingredients

Filet Mignon

  • Two 4-ounce filet mignon steaks (about 1-inch thick)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon butter

Mushroom Cabernet Sauce

  • 1 teaspoon butter
  • 2 tablespoons finely chopped shallots
  • ¼ pound (4 ounces) shiitake mushrooms, stems removed
  • ½ cup Cabernet Sauvignon (divided)
  • ⅓ cup beef broth
  • ½ cup beef broth
  • ½ tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon dried thyme
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Prepare the Mushroom Sauce: Melt 1 teaspoon of butter in a nonstick skillet over medium heat. Add the finely chopped shallots and shiitake mushrooms, sauté for 4 minutes until they soften and release their flavors. Next, pour in ½ cup of Cabernet Sauvignon and ⅓ cup beef broth, cooking for 5 minutes and stirring frequently to meld the flavors together.
  2. Remove Mushrooms and Reduce Sauce: Using a slotted spoon, transfer the mushroom mixture to a bowl and set aside. Increase the heat to high and continue cooking the wine mixture in the pan until it reduces to about ¼ cup, approximately 5 minutes. Once reduced, add this concentrated liquid to the mushrooms in the bowl and set aside. Wipe the skillet clean with a paper towel to prepare for cooking the filets.
  3. Prepare the Filet Mignon Steaks: Season the filet mignon steaks evenly with ¼ teaspoon freshly ground black pepper. Melt 1 teaspoon of butter in the cleaned skillet over medium heat. Add the steaks and cook for 3 minutes on each side to develop a golden crust. Reduce the heat to medium-low and continue cooking the steaks for 1½ minutes per side or until they reach your desired doneness. For precision, use an instant-read thermometer. After cooking, transfer the steaks to a platter and let them rest while you prepare the sauce.
  4. Prepare the Sauce Base: In a small bowl, mix ½ tablespoon of low-sodium soy sauce with 1 teaspoon of cornstarch to create a slurry and set aside. Add ¼ cup Cabernet Sauvignon and ½ cup beef broth to the skillet, scraping up any browned bits to incorporate that savory flavor. Bring this liquid to a boil and cook for 1 minute.
  5. Finish the Mushroom Cabernet Sauce: Return the mushroom mixture to the skillet along with the cornstarch-soy sauce slurry and ½ teaspoon dried thyme. Bring everything to a boil and cook for 1 more minute, stirring constantly, until the sauce thickens to a luscious consistency.
  6. Serve: Spoon the rich mushroom Cabernet sauce generously over the rested filet mignon steaks. Garnish with fresh thyme sprigs if desired for an aromatic and visually appealing finish. Serve immediately for the best flavor and texture.

Notes

  • For perfect doneness, use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
  • If shiitake mushrooms are not available, cremini or button mushrooms can be used as a substitute.
  • The sauce can be made a few minutes ahead and gently reheated before serving.
  • Letting the steaks rest after cooking ensures juices redistribute for a juicy bite.
  • Low-sodium soy sauce helps control the salt level in the sauce, making it more balanced.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/filet-mignon-with-mushroom-cabernet-sauce-recipe/