Filet Mignon with Sautéed Mushrooms & Red Wine Reduction – Page 2

2. Sauté the Mushrooms

While the steaks are resting, prepare the mushrooms. In the same skillet (you can wipe out any excess fat if needed), melt 2 tablespoons of butter over medium heat.
Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes or until the mushrooms are browned and tender.
Add 1 clove of minced garlic and cook for another 1-2 minutes until fragrant.
Season with salt and pepper, and remove from heat. Set aside.

3. Prepare the Red Wine Reduction

In a separate saucepan, pour in 1 cup of red wine and bring it to a simmer over medium heat. Allow the wine to reduce by half, which should take about 5-7 minutes.
Add ½ cup of beef broth and continue to simmer until the sauce thickens and becomes syrupy, about 3-4 minutes.
Stir in 2 tablespoons of butter and fresh thyme. Season with salt and pepper to taste. Let the sauce cook for another minute, then remove from heat.

4. Assemble and Serve

Plate each filet mignon steak, and spoon the sautéed mushrooms over the top.
Drizzle the red wine reduction sauce generously over the steaks, ensuring that each bite is filled with the richness of the wine and herbs.
Garnish with freshly chopped parsley for a touch of color and freshness.

Tips for Perfect Filet Mignon with Sautéed Mushrooms & Red Wine Reduction

1. Choose the Right Cut of Meat

While filet mignon is the star of this dish, the quality of the meat matters. Look for well-marbled, fresh cuts from a reputable butcher. If you want to make the meal even more special, opt for aged filet mignon.

2. Let the Meat Rest

Resting your steak after cooking is crucial for maintaining juiciness. Allow the filet mignon to rest for at least 5 minutes before serving, so the juices have time to redistribute within the meat.

3. Customize the Red Wine Reduction

If you prefer a deeper, more robust flavor, use a full-bodied red wine like Cabernet Sauvignon. If you want a more subtle, fruit-forward sauce, a Pinot Noir will do the trick. You can also adjust the sweetness by adding a teaspoon of honey or brown sugar if desired.

4. Don’t Overcook the Filet Mignon

Filet mignon is best when cooked to medium-rare or medium to preserve its tenderness. Use a meat thermometer to ensure perfect doneness:

Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)

Remember, the steak will continue to cook slightly as it rests.

5. Serve with Classic Sides

Filet mignon pairs beautifully with sides like roasted vegetables, mashed potatoes, garlic butter asparagus, or a simple green salad. Choose sides that complement the richness of the steak without overpowering it.

Why This Recipe is a Winner

This Filet Mignon with Sautéed Mushrooms & Red Wine Reduction is the epitome of fine dining, offering a perfect combination of flavors and textures. The tenderness of the filet, the umami of the mushrooms, and the richness of the red wine sauce come together to create a dining experience that feels special. Whether you’re hosting a dinner party, celebrating a milestone, or simply treating yourself to an elegant meal, this recipe is sure to make a lasting impression.

Conclusion

There’s nothing quite like enjoying a perfectly cooked filet mignon, especially when paired with sautéed mushrooms and a red wine reduction. This dish offers an indulgent yet straightforward way to elevate your cooking and create a memorable meal. With just a few key ingredients and a little bit of technique, you can create a gourmet experience at home that rivals any upscale restaurant. So, gather your ingredients, fire up your skillet, and prepare for an unforgettable meal!

←Previous Next→