Filet Mignon with Red Wine Mushroom Sauce

Name: Filet Mignon with Red Wine Mushroom Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 filet mignons (about 6 ounces each, 1 ½ to 2-inches thick ); 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3 tablespoons olive oil; 12 ounces sliced mushrooms; 1 shallot (peeled and finely chopped); 2 teaspoons fresh thyme (chopped); 1 cup dry red wine; 3 tablespoons unsalted butter; ½ teaspoon kosher salt (optional, if needed); thyme sprigs (optional for garnish)

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Filet Mignon with Red Wine Mushroom Sauce is a perfect date-night or Valentine’s Day dinner for two! In this easy recipe, tender juicy filet mignon is pan-seared in a cast-iron skillet and then finished in the oven until it is melt-in-your-mouth tender.

A simple red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment and intensifies the rich beefy flavor of the steak. This red wine sauce adds richness and flavor and makes this steak dinner nothing short of a beef lover’s dream!

Two filet mignons topped with red wine mushroom sauce.

Besides the taste, the best part of this recipe is that it is ridiculously quick and easy to prepare. Like my recipes for Blue Cheese Crusted Filet Mignon and Blackened Steak, with only a few ingredients and about 20 minutes, you can have a restaurant-quality steak dinner at home.

Check out the list of ingredients and easy step-by-step instructions below.

Here’s what you will need:

Ingredients for Filet Mignon with Red Wine Sauce with mushrooms.

Filet mignon – is a bit pricy but perfect for special occasions. It has a mild beef flavor, is cut from the tenderloin, and as long as it’s cooked correctly, it is tender enough to cut with a fork.
Dry red wine – has no residual sugar and is not sweet. Examples include Cabernet Sauvignon, Merlot, and Pinot Noir. Never cook with a wine you wouldn’t drink, and do not use cooking wine in this recipe.
Mushrooms – you can use common white button mushrooms, cremini, or baby Bellas. All of these mushrooms are mild and meaty. Of course, if you have a favorite mushroom or want to use a blend, that’s fine too.
Kosher salt and pepper – enhance all of the other flavors and complete the dish.
Shallots – add a mild onion flavor to the red wine sauce.
Olive oil and butter – are used to saute the steak and mushrooms.
Thyme – adds a nice pop of color and a herby freshness to the red wine mushroom sauce. Parsley can be substituted.

Here’s how to make it:

Preheat the oven to 400 degrees F.
Generously sprinkle salt and pepper over the top, bottom, and sides of the steaks.

Add olive oil to a large cast-iron or ovenproof skillet over high heat and heat it until it just starts to smoke.
Add the steaks and sear on the first side for two minutes. Turn the filets over and sear on the other side for two minutes. Use tongs and sear the sides of the steaks for about one minute on each side.

Two steaks cooking in a cast iron skillet.

Place the skillet in the oven and cook the steaks for five to eight minutes. Thicker steaks will take more time; thinner steaks will take less time.
Use an instant-read meat thermometer and carefully remove the steaks from the oven when the internal temperature reaches 120-125 degrees F. for a medium-rare final temperature. For a medium final temperature of 140 degrees, remove the filets when they reach 130-135 degrees F.
Remove the steaks from the pan and place them on a plate or cutting board. Tent loosely with foil and allow the steaks to rest. The internal temperature will continue to rise another five to ten degrees and they come up to their final doneness temperature while you prepare the red wine sauce.
To make the red wine mushroom sauce, place the same skillet over medium-high heat on the stove (don’t wipe out the pan) and add the mushrooms, thyme, and shallots. Cook and stir for about five minutes or until the mushrooms and shallots soften.

Sliced mushrooms cooking in a cast iron skillet.

Add the red wine and cook for about seven to eight more minutes or until the wine is reduced by half. Remove the pan from the heat and add the butter.

Stir until the butter has melted. Taste, and add salt, if needed.
Plate the filet mignons and top with the red wine mushroom sauce.
Optional, garnish with sprigs of fresh thyme and serve immediately.

Two steaks on a white plate topped with mushrooms and red wine sauce.

Frequently asked questions:

Can I substitute another type of steak?

Absolutely! I often substitute boneless ribeye steaks in this recipe, and they are amazing. You can also substitute T-Bone, New York Strip, or Porterhouse. However, keep in mind each cut has a slightly different taste and texture. Also, bone-in steaks will take longer to cook.

What about topping variations?

The red wine mushroom sauce is divine, but try my easy Garlic Herb Butter if you are looking for other topping options. Bearnaise sauce, caramelized onions, mushroom gravy, blue cheese crumbles, sautéed mushrooms, and even Fried Onion Rings are good choices.

What to serve it with?

I like to serve this filet mignon with my Parmesan Potatoes Au Gratin or Potatoes Au Gratin with Blue Cheese. It also goes well with my Creamed Potatoes, Twice-Baked Potatoes, or Rustic Mashed Potatoes for Two.

I usually go with my Brussels Sprout Salad, Panzanella Salad, or Broccoli Slaw with Ramen Noodles for a salad. A piece of my Texas Toast Garlic Bread would round things out nicely.

My Vanilla Panna Cotta with Strawberries or Chocolate Ganache Tart with Raspberry Sauce is hard to beat for a sweet ending to a perfect meal!

How to store leftovers?

Store any steak and red wine mushroom sauce leftovers in an airtight container in the fridge for three to four days. To reheat, wrap it in aluminum foil and heat it in a 350-degree oven for a few minutes. Don’t leave it in too long, or you will end up with over-cooked steak.

What’s the best wine to pair with this dish?

I always serve the same wine I use in the red wine sauce to complement the flavors of this dish. My first choice is Meiomi Pinot Noir, which is tasty, reasonably priced, and widely available. It doesn’t need to be expensive wine.

Sharon’s tips:

Once you add the wine, watch it carefully and remove and remove the skillet from the heat when it has reduced by half. If you leave it on too long it will reduce down too much and you will be left with red wine syrup.
Filet mignon is expensive. Make friends with the butcher at your grocery store and enlist their help in choosing the best steaks. USDA Prime is the best cut, with USDA Choice coming in second. If you like your steaks rare or medium-rare, choose thicker steaks. If you like your steaks medium or well done, choose a thinner steak.
I know I sound like a broken record but if you don’t have a good instant-read meat thermometer, get one. They are inexpensive and are a game-changer when cooking meat.

More steak recipes:

Whether you like beef or pork, if you like this recipe, I think you might also like these popular choices on my blog:

Grilled Ham Steak
Smoked Ribeye Steak
Sizzling Steak Fajitas
Grilled Flank Steak
Reverse Seared Pork Steaks on the Grill

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

**This recipe was originally published on January 21, 2019. It was republished on February 11, 2022, with new photos and the addition of a FAQ section. In addition, the recipe was tweaked slightly to increase the amount of mushrooms added.

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