Filet Mignon with Mushroom Red Wine Sauce is a perfect date night or Valentine's Day dinner for two! Tender juicy filet mignon is pan-seared, then finished in the oven until it is melt-in-your-mouth tender. A hearty red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment. It makes this steak dinner nothing short of a dream!
2 filet mignonsabout 6 ounces each, 1-1/2 to 2-inches thick
1tspground black pepper
Mushroom Red Wine Sauce Ingredients:
1cupdry red wine
salt and pepper to taste
thyme sprigs or parsleyoptional for garnish
Filet Mignon Directions:
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 another ovenproof skillet over high heat and heat until it just starts to smoke.
Add the steaks and sear on the first side for 2 minutes. Turn the filets over and sear on the bottom for 2 minutes. Use tongs and sear the sides of the steaks for about 1 minute on each side.
Place the skillet in the oven and cook the steaks for 5-8 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 degrees F. for medium-rare or 130 degrees for medium.
Remove the steaks from the pan and place on a plate or cutting board. Tent loosely with foil and allow the steaks to rest while you prepare the mushroom sauce.
Mushroom Red Wine 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 5 minutes or until the mushrooms and shallots soften. (You may need to add just a touch more oil to the pan.)
Add the red wine and cook for about 7-8 more minutes or until the wine has reduced by half. Remove the pan from the heat and add the butter, and salt and pepper to taste. Stir until the butter has melted and spoon over the top of the steaks.
Garnish with thyme sprigs or parsley, if desired.
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!
Dry red wines have no residual sugar and are not sweet. Examples include Cabernet Sauvignons, Merlots, and Pinot Noirs. There are many others too. Never cook with a wine you wouldn't drink. I like to use the wine I plan to serve with dinner so that the flavors will complement each other.
Filet mignons are 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.