Filet Mignon with Red Wine Mushroom 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 and then topped with a hearty red wine sauce reduction with sliced earthy mushrooms.
2 filet mignons,about 6 ounces each, 1 ½ to 2-inches thick
1teaspoonkosher salt
½teaspoonground black pepper
3tablespoonsolive oil
Red Wine Mushroom Sauce Ingredients:
12ouncessliced mushrooms
1shallot,peeled and finely chopped
2teaspoonschopped fresh thyme
1cupdry red wine
3tablespoonsunsalted butter
½teaspoonkosher salt,optional, if needed
thyme sprigs, optional for garnish
Instructions
Filet Mignon Directions:
Preheat the oven to 400 °F.
Generously sprinkle salt and pepper over all 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.
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 °F. for a medium-rare final temperature. For a medium final temperature of 140 °F, remove the filets when they reach 130-135 °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.
Red Wine Mushroom 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.
Add the red wine and cook for about seven to eight more minutes or until the wine has been 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.
Optional, garnish with sprigs of fresh thyme and serve immediately.
Notes
Once you add the wine, watch it carefully 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.
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. 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.