Filet Mignon with Sautéed Mushrooms & Red Wine Reduction

 

🥩 Filet Mignon with Sautéed Mushrooms & Red Wine Reduction: A Restaurant-Quality Dish at Home

When it comes to luxurious, melt-in-your-mouth meals, Filet Mignon reigns supreme. Add a side of golden sautéed mushrooms and a rich, velvety red wine reduction, and you’ve got a show-stopping dish worthy of any special occasion—or just a well-deserved indulgence.

This dish isn’t just a celebration of fine dining—it’s a celebration of simplicity. With just a handful of high-quality ingredients and a few thoughtful steps, you can create a restaurant-quality steak dinner right in your own kitchen.

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🌟 Why You’ll Love This Dish

• ✅ Elegant, rich, and full of flavor

• ✅ Surprisingly easy to make

• ✅ Great for date nights, holidays, or dinner parties

• ✅ Pairs beautifully with wine and simple sides

• ✅ Ready in under an hour

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📝 Ingredients

For the filet mignon:

• 2 (6–8 oz) filet mignon steaks, about 1.5–2 inches thick

• Salt and freshly ground black pepper

• 2 tablespoons olive oil or neutral high-heat oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, smashed

• 2–3 sprigs fresh rosemary or thyme (optional)

For the mushrooms:

• 8 oz cremini or baby bella mushrooms, sliced

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and pepper to taste

• 1 clove garlic, minced (optional)

• Fresh thyme leaves for garnish (optional)

For the red wine reduction:

• 1/2 cup dry red wine (Cabernet Sauvignon or Merlot work great)

• 1/2 cup beef stock

• 1 tablespoon shallot, finely chopped

• 1 tablespoon butter (for finishing)

• Salt and pepper to taste

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🔪 Instructions

1. Prepare the Steaks

• Take the steaks out of the fridge at least 30 minutes before cooking to let them come to room temperature. Pat dry with paper towels.

• Season generously with salt and pepper on both sides.

2. Sear the Filet Mignon

• Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.

• Once hot and shimmering, add the steaks. Sear for 3–4 minutes per side for medium-rare, depending on thickness.

• During the last minute, reduce heat to medium, add butter, garlic, and herbs, and baste the steaks with the melted butter.

• Transfer steaks to a plate and tent with foil. Let rest for 5–10 minutes.

3. Sauté the Mushrooms

• In the same pan, add a bit more oil or butter if needed.

• Add mushrooms and sauté over medium heat until browned and tender, about 6–8 minutes.

• Add garlic (if using), salt, pepper, and a few thyme leaves. Stir for another minute. Remove from heat and set aside.

4. Make the Red Wine Reduction

• In a small saucepan, combine wine, beef stock, and shallots.

• Bring to a simmer and reduce by half, about 8–10 minutes.

• Once reduced, stir in a tablespoon of cold butter to thicken and gloss the sauce. Season to taste.

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🍽️ To Serve

Plate each filet mignon and top with a generous spoonful of sautéed mushrooms. Drizzle with the red wine reduction and garnish with fresh herbs if desired.

Perfect pairings:

• Mashed potatoes, roasted garlic polenta, or cauliflower purée

• Roasted asparagus or green beans

• A bold red wine like Cabernet Sauvignon or Syrah

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💡 Tips for Perfect Filet Mignon

• Use a meat thermometer: For medium-rare, pull the steak at 130–135°F (54–57°C); it will rise slightly as it rests.

• Let it rest: Resting the meat allows juices to redistribute, making for a more flavorful and tender bite.

• Don't crowd the mushrooms: Sauté in batches if necessary to avoid steaming instead of browning.

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🍷 Final Thoughts

Filet Mignon with Sautéed Mushrooms & Red Wine Reduction is more than just a meal—it’s an experience. From the rich, umami flavor of the mushrooms to the depth of the red wine sauce and the buttery tenderness of the steak, every bite tells a story of indulgence and care.

Whether you're celebrating an anniversary, hosting a dinner party, or just elevating your weeknight cooking, this dish is a beautiful reminder that fine dining doesn't have to leave your kitchen.

Bon appétit! 🥂