Filet Mignon with Mushroom-Cabernet Gravy

Filet Mignon with Mushroom-Cabernet Gravy

40 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Muffinmom
Recipe by  Muffinmom

“I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this! You'll love it!”

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Ingredients

Adjust Servings

Original recipe yields 2 steaks

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Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
  2. Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
  3. In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

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Reviews (40)

Rate This Recipe
campagnes
32

campagnes

Made several batches of this for a dinner party tonight, and it's wonderful. My methodology was a little different than the recipe: I seared the steaks on both sides, then finished in the oven to medium. When i removed the steaks from the pan, there was lots of yummy brown fond in the bottom of the pan, which I included in the sauce (if you prepare your steaks and sauce in separate cooking vessels, your sauce will suffer for lack of yummy brown bits!). I didn't cook the steaks in the sauce - used only 1/2 cup wine and 1/2 cup stock, let it reduce by half, then removed from heat and swirled in 2 tablespoons butter at the end to give the sauce a little extra rich feel; this also allowed me to omit the cornstarch and still have a nice, rich sauce.

mahjongg Jana
23

mahjongg Jana

Fantastic meal. No leftovers. Used green onions instead of shallot. Rather than corn starch, made a roux with flour and butter and added the shiraz to that. Perfect mix of tender and crusty. We'd have happily paid a lot for this in a restaurant. Can't wait to try again soon.

Val-Flowers
13

Val-Flowers

This was so yummy! and suprisingly easy too! the only change I made was I used 1 can beef broth instead of just 1/2 cup. It was also very pretty on the plate!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 20.2 g
  • 40%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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