READY IN 40 mins

Filet Mignon with Mushroom-Cabernet Gravy

Read Reviews (31)

"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!" — Muffinmom

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 29, 2010

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.

—mahjongg Jana

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Most Helpful Critical Review

Jul 01, 2011

Hubs prepared the steaks on the grill (to perfection I might add) while I took care of the sauce. I have to admit my first impression was that I was kind of turned off by the sort of purply mushrooms and sauce. I used a good quality, rich beef stock and an even better Cabernet Sauvignon. Wow, this is really gonna be good, I thought. I added the cornstarch but found it really wasn't necessary; the sauce reduced nicely on its own. We sat down to eat and were surprised and disappointed to find the sauce...weak. I expected full-bodied flavor but it just wasn't there.

—naples34102

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42 Ratings

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Jul 03, 2011

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.

—campagnes

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Dec 07, 2010

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!

—Valali

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Feb 22, 2010

Excellent! Except I did not cook the beef in the sauce. I pan seared them and cooked them in the oven. I used the sauce on top of the beef when I served them. I served it with garlic mashed potatoes and a spring mix.

—KIDSINTHE

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Feb 16, 2010

This was a fantastic recipe! My husband and I cooked it together for Valentines Day. We used Pinot Noir for the wine and it turned out perfect. The steak was tender and juicy and full of flavor. Be sure to use thick enough cuts. I wouldn't change a thing when making this recipe.

—mrsa08

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Feb 17, 2011

AMAZING! I used about a cup of beef broth instead of a half to make the sauce brown and not purple. I also didn't have cornstarch so I mixed left over beef broth with flour and mixed with sauce. I served over garlic mashed potatoes and sliced the meat ontop of potatoes. It was great!

—Jeni P

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Feb 16, 2010

My husband & I liked this a lot. I love the idea of a wine sauce with mushrooms. I didn't use the thyme or cornstarch. I used flour to thicken it up. Next time I will use less flour to make it more of a "sauce' than "gravy". Filet Mignon is to good of a meat to cover up with gravy. It was my husband's Valentines Day dinner and we were both pleased with this recipe.

—LOLA

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Nutrition

Calories
332 kcal
17%

Carbohydrates
7.6 g
2%

Cholesterol
65 mg
22%

Fat
20.1 g
31%

Fiber
1 g
4%

Protein
20.2 g
40%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Filet Mignon with Mushroom-Cabernet Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 332
Calories from Fat: 180

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 7.6g 38 %
Cholesterol 65mg 22 %
Sodium 387mg 15 %
Potassium 658mg 18 %
Total Carbohydrates 7.6g 2 %
Dietary Fiber 1g 4 %
Protein 20.2g 40 %
** Sugars 2.2g
Vitamin A 6 %
Vitamin C 6 %
Calcium 3 %
Iron 57 %
** Thiamin 16 %
Niacin 73 %
Vitamin B6 27 %
Magnesium 14 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.