Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms
Elevate your dinner table with these succulent Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms—a true embodiment of gourmet dining at home. This recipe pairs tender, perfectly seared filet mignon with an opulent pan sauce enriched by earthy wild mushrooms, robust Merlot wine, and a touch of heavy cream for a velvety finish. The steaks are seasoned simply to let the quality of the beef shine, while the pan sauce boasts layers of flavor from caramelized shallots, garlic, and a reduction of wine and beef stock. Fresh thyme adds a delicate herbal note, perfectly complementing the rich sauce. Ready in under an hour, this dish is ideal for special occasions or an indulgent date night. Serve these elegant steaks with a side of creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that’s sure to impress.
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Ingredients
- 4 pieces (6 ounces each) Filet mignon steaks
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 medium Shallots, finely minced
- 8 ounces Wild mushrooms (cremini, shiitake, or porcini), cleaned and sliced
- 2 cloves Garlic cloves, minced
- 1 tablespoon All-purpose flour
- 1 cup Merlot wine
- 1 cup Beef stock
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Heavy cream
Directions
Step 1
Season the filet mignon steaks on both sides with 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper.
Step 2
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter begins to foam, add the steaks to the pan.
Step 3
Sear the steaks for 3-4 minutes on each side, or until a deep golden crust forms. Use tongs to also sear the edges for 1-2 minutes. For medium-rare, cook to an internal temperature of 130°F. Adjust the cooking time if you prefer steaks more or less done.
Step 4
Transfer the steaks to a plate, tent with foil, and let them rest while you prepare the sauce and mushrooms.
Step 5
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Stir in the minced shallots and garlic, cooking for 2-3 minutes until softened and fragrant.
Step 6
Add the sliced wild mushrooms and a pinch of kosher salt to the skillet. Sauté for 5-7 minutes until the mushrooms release their liquid and begin to brown.
Step 7
Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Step 8
Deglaze the pan with the Merlot wine, scraping any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-4 minutes.
Step 9
Stir in the beef stock and fresh thyme. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes until it thickens slightly.
Step 10
Reduce the heat to low and whisk in the heavy cream to create a silky texture. Taste and adjust seasoning with additional salt if needed.
Step 11
Return the filet mignon steaks to the skillet, along with any resting juices from the plate. Spoon the sauce and mushrooms over the steaks and let them warm through for 2-3 minutes.
Step 12
Plate each steak with a generous serving of the Merlot sauce and wild mushrooms. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1606.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2611.0 |
| Total Fat 151.4g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 754.3mg | 0% |
| Sodium 2261.4mg | 0% |
| Total Carbohydrate 38.1g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 6.7g | |
| Protein 220.3g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 135.5mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 3975.7mg | 0% |
Source of Calories