Filet Mignon Recipe in Mushroom Sauce (VIDEO)
This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Searing the beef makes it melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce.
Make this filet mignon steak, served with creamy mashed potatoes and asparagus for your next special occasion and you will get rave reviews.
This post may contain affiliate links. Read my disclosure policy.
Filet Mignon Recipe:
Beef tenderloin steak is probably the MOST expensive cut of beef so it can be intimidating, but honestly it’s difficult to mess this up following the recipe. To give you an extra nudge of confidence, watch the video tutorial below on how to cook the best filet mignon.
What is Filet Mignon?
“Filet Mignon” is often labeled as “beef tenderloin”. It is the most tender cut of steak you’ll have. So tender, you could cut through it with a fork.
Beef tenderloin is sold either pre-sliced or as a whole or partial tenderloin. I prefer to purchase the whole tenderloin when I can so I can ensure even 1 1/2″ thickness and portions when sliced. The price per pound is often less when purchasing a whole tenderloin.
What is the Best Red Wine for Cooking?
Any drinkable red wine will work. DO NOT USE “cooking wine.” Even an inexpensive $7 bottle of Merlot like what we used here is a way better option. Using wine really enhances depth of flavor here.
If you are looking for an alcohol free substitute; you could use more beef broth and it will still taste great but more like a mushroom gravy.
This Filet mignon recipe is perfect for special occasions like Christmas, New Years or a date night in. My husband and I celebrated Valentines day with this one and we kept saying to each other, “This is so much better than anything we would eat going out!”
It is ‘fancy restaurant’ quality without the insane price tag. We spent $40 to make an amazing filet mignon dinner for 4.
More Special Occassion Dinner Ideas:
- Broiled Lobster Tails with lemon garlic butter sauce
- Beet Salad with Feta (easy Cheesecake Factory copycat)
- Salmon Patties – easy salmon cakes with homemade tartar sauce
- Creamy Shrimp Pasta – loaded with juicy shrimp in alfredo sauce
Watch How to Cook Filet Mignon Recipe:
If you enjoy our videos, please subscribe to our Cooking Channel and click the bell icon to be the first to know when we post a new video.
We included Amazon affiliate links to our favorite cooking tools.
Filet Mignon Recipe in Mushroom Sauce (VIDEO)
Ingredients
- 4 Tbsp unsalted butter, divided
- 2 Tbsp olive oil, divided
- 16 oz baby bella mushrooms, thickly sliced
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks , 6-8 oz each, about 1 1/2" thick
- 1/2 cup Merlot wine, or any dry red wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp sea salt, we use sea salt, divided
- 1/2 tsp black pepper, divided
Instructions
How to Cook Filet Mignon Recipe:
- Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
- Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
- Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
- In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
PIN This Recipe to Save for Later
MOUTH IS WATERING just thinking about it because I know just how completely amazing it tastes!! I hope you fall in love with this pan-seared filet mignon. It is a meal to remember!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I make this for a large party? About 15-20 people and keep warm in chafing dish?
Hi Sarah, That should be fine. You’ll want to reheat it at a low temperature in the oven or keep it warm in the chafing dish like you mentioned. I hope you love this recipe.
Incredible recipe, made it for the first time tonight. Other than me being a messy cook, it was great. My wife ate every bit and went back for seconds which very unusual. Once again thanks for the awesome recipe.
Hi Rj! You’re very welcome. I’m so glad you loved the recipe.
Can I use flank steak in a crockpot instead of filet mignon ?
Hi Linda, I haven’t tried that, but flank steak tends to be nice and tender, like filet mignon so that may work. If you experiment, let me know how you liked the recipe.
Hey Natasha 😀
I just have to tell ya this
Is about the fourth time I am making this recipe. But don’t laugh, tonight I made it with Salisbury steak..yes ground beef ! I only had filet mignon steak frozen, but had a lb of grass fed ground beef (not frozen) So…what the heck ,why not. It came out amazing. Oh yes I will continue to make it with the fillet as that that is my fav. I may even try with pork at some point. But I just wanted to let y’all know you can use ground beef just as well and have an amazing meal. Made it with creamy mashed potatoes and french green beans with mushrooms. And of course a glass of bold red wine. Umm umm good.
Thanks for sharing such well written recipes.
Diane
That’s awesome, Diane! Good to know that the substitions that you used well well too. Thank you for sharing that with us.
Hi!
I was wondering if I can make this dish ahead of time? Say 3-4 hours and then heat it up in the oven. Do you think it will dry out/ toughen the meat?
Thanks!
Hi Solangy. That should be fine. You’ll want to reheat it at a low temperature in the oven. You can look up instructions on google.
Hi natasha , can I substitute the red wine with something else?
If you’re looking for an alcohol-free version. you could use more beef broth and it will still taste great but more like a mushroom gravy.
I made this last night & it was delicious! Before I started cooking, my husband asked where I got the recipe. When I told him, “Natasha,” he knew it would be amazing!
Aaaw, thank you for sharing that with us. It is inspiring to see some good comments like this.
I just made this tonight ! I’m still learning and kind of undercooked meat the first time around, however the mushroom sauce was truly awesome and I’ll be making another run at this very soon. (… yes I added more wine, and herbs .. yes it was lovely) Knew I wanted to try something different with the cuts tonight and just came straight to your site as it’s one of my favorites on FB . Very happy, rave reviews.
Thank you so much for sharing your experience trying out this recipe. I’m glad you enjoyed it!
What is your “go to” large heavy bottom pan for this tenderloin dish?
Hi Kim, I have a link to the same Staub pan in our shop here. It is this one HERE.
All I can say is “Oh, my God”!!! I wish I could add a photo! We made surf and turf with Natasha’s recipe broiled lobster and it was best meal of the year! Nobody would have a problem paying allot of money at a restaurant for a meal like this! The mushroom sauce is so amazing that it can compliment to any meal! Thank you so much! I have been a “true” Natasha’s Kitchen girl, but now I know it’s forever! Stay happy and healthy and bring us more of your fantastic recipes!
It truly is restaurant quality! I’m so glad you loved it, Lana!
I’ve made this a few times and it turned out so good../ the last two times, my sauce is really thin and never thickens at all. Not sure what I could be doing wrong all of the sudden. 🙁
Hi Brandi, I’m so glad you enjoyed this recipe! You can try cooking the sauce down a bit more. I would ensure no changes were made to the ingredients or processes.
Unfortunately my sauce ended up tasting like stroganoff instead of a red mushroom sauce, despite following the recipe. 🙁
Hi Sierra, did you substitute any of the ingredients? It should definitely not taste like stroganoff unless you added sour cream.
This was absolutely delicious!! I used all bouillon broth instead of red wine and half and half instead of whipping cream as it was what I had on hand. Sooo good!! Thank you!!
Hi Kristen, great to hear that the substitutions that you used worked well! I hope you’ll love all the recipes that you will try.
I will give this a shot! Natasha, can I make this without the cream?
Hi Lena, I think it would still work without the cream, but season to taste since the cream does mellow out the flavors and you don’t want it to end up being too salty without the cream.
Hello Natasha … If I don’t wanna to use red wine , then what will I use instead of that ?
Hi Sanjida, If you are looking for an alcohol-free substitute; you could use more beef broth and it will still taste great but more like a mushroom gravy. I’ve only tried this with red wine.
What kind of pan/ brand & size are you using in this recipe? It looks like a cast iron?
Hi Rebecca, yes, I used this coated cast iron pan. A large heavy-bottomed pan will work great for this recipe. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I’ve made this recipe a dozen times, and it is fabulous! Gets rave reviews from everyone I’ve served it to. I do substitute shallots for the onion occasionally, but I follow the recipe to the letter – it’s perfect! This dish is now a family classic – thank you, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Patti!
I made this with a pork tenderloin sliced like it was filet mignon and substituted leeks for the onions and used oyster mushrooms. Served it over a scoop of mashed potatoes on a bed of garlic dill Swiss chard. Absolutely fantastic!! Thanks for posting this.
You’re welcome, Shannon! Sounds like an awesome meal indeed. Thanks for your review.
Hi – can this entire dish be made in a cast iron? Or will it get to be too hot for each step of the process?
Hi Mike, I imagine that should work. It may be a little harder to get the sauce right in a cast iron. If you experiment, I would love to know how you like it.
can you cook the steaks separately? I plan to reverse sear a super thick rib eye and finish it off on the grill. I would love to just add the mushrooms/sauce when i plate everything. thoughts?
Hi Dylan, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
3 inch prime rib eye…reverse seared (only way to cook a thick steak), mushrooms were stellar(times were a little longer, patience is a virtue but not adding needed to thicken up only time), strawberry spinach salad and grilled asparagus….nailed it.
fed a party of 8 with no leftovers(you know you had a good meal when nothing is left). gave 2 different people the mushroom recipe….soooo damn good! thank you-5 stars
I want to make this and I am wondering about cutting the recipe in half. Sometimes things are just not the same when you do that. If I make the full amount how is it as a leftover?
Hi Janine, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. For leftovers, I would keep them refrigerated for 2-3 days and be sure to reheat over low heat so the cream doesn’t separate.
This was soooo perfect!!! It reminded of my favorite dish in a fancy restaurant that I was craving to go when it opens after covid lockdown. Now I no longer need to go there. 😛 I paired the filet with mashed potatoes in which I added trufle oil. A truly great recipe, you need to try it!
Thank you so much for your great comments and feedback. Yes, how great is that! You’ll be able to make your favorite dish at home anytime you want to.
Just made this for my family. They all raved about how delicious it was. Tender, flavorful filet mignon steaks smothered in mushrooms, onions, and THIS SAUCE! The perfect balance of creamy and saucy. Served it with buttered pasta, Hasselback potatoes, and roasted cauliflower. The sauce went well with everything! Thank you for sharing this delicious recipe. I always make filet mignon the same way, and this was definitely a welcome change.
That is an awesome review, Anna Maria. Thank you so much for your wonderful comments and feedback!
I found the sauce flavorless and too thin. Tasted like a blan mushroom soup.
Hi Tammy, be sure to follow the recipe as written without substitutions. It’s difficult to say without more information, but normally this is rich in flavor.
Hi Natasha. Love your energy. Could this be made with rosemary instead or is thyme best?
I haven’t tried using rosemary yet but you can also try basil.
I’ve made this about 20times and I’ll never stop. It’s SO good. Hands down the best steak recipe my husband and I have ever had
Wonderful! I’m glad this is now one of your favorites. Thank you, Olga.
My boyfriend and i made this for valentines day and omg! This tasted even netter than any steak I’ve ever had! The mushroom sauce is fantastic. My go to recipe. Thank you!!
That is awesome! Thanks for your wonderful review, Abby. I’m glad you both loved the recipe.
Hello
How can i do it well done?
And can i change the red wine with another thing ? I can t add it in my food
Thank you very much for ur recipes
Hi Fayza, you would need a couple of minutes more. I recommend using a meat thermometer to get your desired doneness temp. If you are looking for an alcohol-free substitute, you could use more beef broth, and it will still taste great but more like a mushroom gravy.
Hello Natasha,
Can i make this using an Instant pot? Can i also use champagne instead of the wine and instead of the whipped cream can i use regular milk? Thank you.
Hi Ria, I haven’t tested this in an Instant pot to advise. If you happen to experiment, I would love to know how you like that.
I made this for my first try of cooking filet mignon and the result was incredible! It reminded me of the dish that I was craving to eat in a fancy restaurant. Now there is no need to go there 😅 This recipe is a keeper! I can’t wait for the next time I’ll do it again. Thank you Natasha ♥️
That’s just awesome! Thank you for sharing that wonderful review with me!
Can I make this in a cast iron skillet?
Hi Carolyn, I imagine that should work. It may be a little harder to get the sauce right in a cast iron. If you experiment, I would love to know how you like it.
Good evening Natasha. Have once again settled for Filet Mignon for dinner tonight. Your recipe is absolutely amazing, timings spot on and the end result – well all I can say is fantastic!! We are trying to decide which of our friends we would like to impress as a special meal for them, in their own home. Use a lot if your recipes, so please keep them coming. You are a delight to watch and enjoy trying them out. 10/10+
Hello Vida, great to hear from you and so lovely to read your comments and feedback. I will definitely always do my best to provide you all with awesome new recipes!
I have never been disappointed in any recipe of yours that I have tried! And I have tried many. Plus your positive vibe is a bonus for your viewers.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
First time cooking filet mignon and this was so simple and better than restaurants!!!
I’m so happy to hear that! Thank you for sharing your great review, Allison!
I love all your recipes. I’ve recently started the Paleo diet. Is this recipe Paleo friendly? If not, what should I change?
Hi Sylvia, I’m not familiar with paleo restrictions to advise. I do recommend consulting your paleo guide or expert.
This recipe is amazing. My husband and kids loved the filet mignon in the luscious sauce. I did it with shitake mushrooms though, far less than the recipe asked for, and had some trouble reducing the sauce… next time, I would put half the quantity of broth. Great flavour… thank you for the recipe!
Hello Julie, so nice to know that you enjoyed this recipe. Thank you so much for your great comments and review. I’m glad you family loved it!
Which instant read thermometer do you use?
Hi Linda, here is the thermometer we use.
Would love to try this – but I’m allergic to mushrooms. Will this be good made without mushrooms or is there something I could substitute?
Hi Pam, I haven’t tried any other substitute for mushrooms and it completes the recipe, I’m not sure if other ingredients could give the same result. You can try it without mushrooms but the flavor will not be the same.
This looks amazing! Could half and half be used instead of the whipping cream?
Yes, you can. One of our readers said that is all she had on hand and it was still amazing.
I made this today and my husband and I loved it. The sauce and meat incorporate well, the aroma is superb. I definitely cook this again. Thank you so much Natasha for sharing your recipe. God bless you more and I cant wait to see your next recipe. 🙂
I’m so happy to hear that! Thank you for sharing your great review, Maia!
I want to try this recipe for New Years but filet mignon is a little out of my price range. What other cut of beef would be a good substitute?
Hi Vanessa, You can definitely use a different cut of steak. The tenderloin is the most tender and most expensive but a less expensive but well-marbled and good quality steak would still work well.
hi natasha. what if we not have cream ? can i used flour?
Hi Sandra, I haven’t experimented that way with this recipe so it would require some experimentation. If you test that out, please let me know how it goes. One option that I have done with gravy is to mix flour with butter to create a thickening agent. You might add that to the reduced wine sauce before adding the milk or half and half. I have found that anything besides cream tends to curdle so I can’t say for sure that won’t happen.
Question: how long will leftover mushrooms last in fridge?
Hi Chilly, I would keep them refrigerated for 2-3 days and be sure to reheat over low heat so the cream doesn’t separate.
We couldn’t go out for our Anniversary. So I made this dish and it was fabulous. My husband said it was the best sauce he ever had!!!! Thank you for another amazing recipe.
That’s so great! It sounds like you have a new favorite! Happy Anniversary Julia!
Dear Natasha
Hope you are doing well and fine and keeping yourself and your family safe in this endemic.
I have a question for this Beef Tenderloin, I can’t have wine nor any alcohol, so what is the best substitute for this recipe?
Hello Selwa, thank you and I hope you and your family are safe too. If you are looking for an alcohol free substitute; you could use more beef broth and it will still taste great but more like a mushroom gravy.
Even something along the lines of a grape juice or crangrape should work if you cant have wine!
Made this last night, BTW, wonderful, thank you for such an easy and yet delicious recipe!
I’m so glad you enjoyed this recipe, John! THank you for sharing that with us!
I’m not the best cook, but everything I’ve made off of your website has turn out amazing!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Made this tonight and OMG me and my son loved everything about it the sauce was amazing and the stakes were out of this world did them to mine and my son’s liking will be making this again. Thank you Natasha for sharing your recipes.
Hello Bev, you are most welcome! I’m glad you and your family enjoyed this recipe.
It was OK. I was SO excited to cook this. I halved the entire recipe. Husband and I give it a solid OK. We prefer barbeque steak. NOT pan frying a Filet Mignon! But we both really enjoyed the mushroom sauce and will incorporate in our barbecued steaks! Thanks Natasha!
Hi Lisa, make sure to heat the skillet hot enough to give the meat a great sear which will give you better results.
I never leave comments but I prepared this last night for friends. It was absolutely delicious…adding to my favorite recipes. I used 2% milk (forgot to pick up heavy cream) and thickened with corn starch. Cut the butter in half….
I’m glad you found a new favorite Dana! Thank you for sharing this great review with me!
Made this tonight and omg I couldn’t believe how good it was! This is now my go to for steaks and maybe I will try with pork chops.
Love it! I’m so happy to read your awesome feedback. Thank you!
Natasha I love your recipes. I’ve tried more than a few. Tonight it was Filet Mignon with Mushroom sauce. My girlfriend was more than happy to see this meal when she got home from work. We both loved it. Thank you.
You are so welcome. Thanks for your good feedback, we appreciate it!
awesome, wanna try!
I hope you try and love this recipe Terri!
Natasha, I have spent 4+ decades in the wine industry and have cooked with many chefs during that time. Your statement “What is the Best Red Wine for Cooking? Any drinkable red wine will work” is incorrect. Most inexpensive (cheap) red wines have too much RS (residual sugar) to be used in cooking. Make sure the wine you cook with is dry, and if possible one that complements the food, i.e. Italian food, Italian wine.
Hi Jim, thanks for your insights and I understand where you are coming from and we do have it specified in the recipe “1/2 cup Merlot wine or any dry red wine”, but it can also vary by recipe – marsala and madeira are sweet wines and are used in cooking. I simply meant by this statement that it’s best to avoid something labeled “cooking wine”
Hey Natasha,
I am a big fan of yours..
I tried this recipe with your extra creamy mashed potatoes..we fell in love with the mashed potatoes, but I don’t know why we felt that the steak was very heavy on the stomach..maybe because I made it in Summer..I don’t know..maybe it’s a winter recipe..
So..is there any other way to cook fillet mignon and not be so heavy?
P.S. um looking for a recipe which makes meat so tender that it can dissolve in the mouth..the one which enables the steak to be cut by spoon..
I know you can help me..
Hi Marly, my best tip with filet mignon is not to overcook it. If you want it super tender, it needs to be removed from the skillet sooner.
Awesome! Great directions.
I’m so glad you enjoyed this recipe!
A joint effort – cooked the Filet Mignon for stay at home birthday. It was a complete and utter success. The tastes were amazing and I got to use fresh thyme from the garden. Yet another recipe to add to the growing list. I love watching your videos. You make cooking so much fun!!!xx
So wonderful to hear that it was a success! Thank you for sharing that with us and for giving it a great review.
It was pretty good and I enjoyed the mushroom gravy sauce it made over the meat and mashed potatoes but to me if your going to use a very expensive cut of meat like Filet Mignon its always comes out better on a hot grill with some light seasoning. But if you don’t have a BBQ this is pretty good. Worth a try but not likely to make this again.
Thanks for sharing that with us Doug!
This steak with mushrooms was without a doubt the best filet steak recipe I’ve ever tried, and I’ve made a few. Thanks so much.
That’s just awesome!! Thank you for sharing your wonderful review!
Hi Natasha,
Thank you for the great yummy recipes you have on your website!
I’m going to make this tomorrow and I am so excited!!!!
How long should I leave the filet (each side) for well done?
Hi Sara, you would need a couple minutes more. I recommend using a meat thermometer to get your desired doneness temp.
It was perfect! We fell in love with each bite of it!!!
Thank you Natasha for making cooking fun, easy and soooo YUMMY!!!
That’s so great! It sounds like you have a new favorite!
There isn’t a 5 star gourmet restaurant that could serve a better Filet Mignon! The best meal I’ve ever served with creamy mashed potatoes and glazed carrots… and a glass of red!
World class…. top notch… can I go on and on!!!
That is so great! Reading your comments really makes me smile and it inspires me to create more recipes!
Can also pan-sear scallops to pair with the mushrooms in the sauce. Takes this already amazing recipe to a whole new level.
Thank you, Natasha, for making me a much better cook!
Aww that’s the best!! Thank you for sharing that with me.
Made this tonight for the first time. My parents loved it and already asking when I’m going to make it again! Thank you Natasha for such a fantastic recipe!!! <3
Fantastic! I’m glad that your parents loved it.
I made this for my wife and I for Valentine’s. WOW, it was delicious!!! I know my way around a kitchen, but we (forgive the pun) rarely eat steak so I’m not great at cooking them. I used two NY strip steaks and they came out perfect. The mushrooms and sauce were the perfect combination. Thank you so much for this easy to follow recipe that made me look like a gourmet cook!
Thank you so much for sharing that with me and for giving great feedback!
My second date success meal and 18 months later still cooking it for him Thank you! This is perfect!!!
That’s so awesome Sandie!! I’m so glad you celebrated with this dish!
I made these for Valentines Day dinner for my girl. She loved them, said they might be the best steak she’s ever had!
My only substitution was that I used Marsala wine instead of Merlo. I had some left over from your Chicken Marsala recipe I made last week.
Both were great!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
It’s very difficult to write this review, due to the food coma I am in…but I had to. WOW. Tastes like something out of a 5 star restaurant. This was my first time cooking steaks, because quite honestly I’ve been scared they wouldn’t come out as good as in a restaurant…but D*MN!! Valentine’s dinner was an enormous success, THANK YOU!
That’s so great! It sounds like you have a new favorite! I’m so glad you enjoyed this. Happy Valentine’s Day!
Would dutch oven work for this recipe? also i saw in the video that when you cut the steak it still has pink color inside, was it fully cooked? I just dont like eating pink meat
Hi Jessica, yes, we seared the steak for 3-5 min per side for medium-rare or you can do 5-6 min for medium doneness.
Would you recommend using dutch oven as i dont have the one you mentioned in this recipe?
I believe that should work Jessica. If you experiment, let me know how you liked the recipe.
Can you please post a link to the pan you are using? Thanks
Hi Jessica, I have a link to the same Staub pan in our shop here. It is this one HERE.
How many steaks on this recipe
Hi Shirley, this recipe makes 4 filet mignon steaks.
Natasha, this recipe looks delicious, but I only have a large LeCreuset 8qt enameled pan, (it’s deep) do you think it would work?
Hi Laura, I believe that should still work. If you experiment, let me know how you liked the recipe
I am serving the meat alongside mashed potatoes and homemade green bean casserole. Both are creamy so I don’t want to use the cream in the meat sauce. I think it will work if I just reduce the volume of beef broth and perhaps add a bit of cornstarch. What do you think? I typically make mushrooms with red wine and butter, so this is a variation to get more of a gravy. Comments appreciated
Hi Joellen, I think that would work fine to make a little slurry of cornstarch in cold water and adding that in until it reaches your desired thickness. You could also just leave it as a buttery liquid and pour buttery pan juices over your steaks.
Can a keep it warm in the oven for a few hours?
Hi Alina, that would work. I’ve done it before, just be sure it’s not so hot that it keeps cooking.
Almost never leave a review, but this recipe really merits one. I’m 63 and been cooking a long time. This is hands down the easiest and most reliable way to cook filet mignon (my fav). And the sauce is top notch. Going to try it with white wine and chicken broth over roasted chicken. My hubs isn’t wild about mushrooms, so I chopped them up instead of leaving them in big slices and he was wowed! In fact, he was the one who suggested using it on chicken. Excellent instructions, so if you are novice cook, try this and follow the recipe and you will not fail!!
That’s just awesome!! Thank you for sharing your wonderful review with all of us!
This is my go to recipe for Valentines Day. It’s easy to make and it is restaurant quality. This year I will make some Boursin mashed potatoes and asparagus on the side. My husband and I just love the sauce. Thanks Natasha!!
Hello Kimberly, thank you for your great review and for the nice words. I’m so glad that this has become your go-to recipe.
If it’s good enough for Ruth Bader Ginsburg, it’s good enough for my family.
Natasha You are Awsome
Love all your recipes
You’re so nice! Thank you, Aline!
Also can i use milk instead of heavy cream cause i love ,love,love creamy milky cheesy stuff but it really doesn’t aree with my belly so much so maybe nit as heavy plus i have tons of milk whats your thought on that?
Hi Jennifer, I haven’t tried this with milk, but I think it would work with the thicker canned coconut milk. If you experiment, let me know how you like it.
Question, do you think i could use new york sirlion. thats what i just bought the other day &really wanna try this sauce recipe out ot do you think it really needs to be filet mignon only???
Hi Jennifer, that should work great. You may need to adjust the cook time.
LOVE filet mignon. I think this mushroom sauce is gonna be lit.
That is one of our favorite cuts! I hope you enjoy this recipe.
I made this last night along with the creamy mash potatoes and asparagus…Simply Amazing !!! Tank You for sharing it. I love your recipes !!!!
I’m so happy to hear that! Thank you for sharing your great review!
My husband finished his filet last night and said, “I need four more just like this!” (I had butterflied them, so they were smallish)
This recipe is fabulous and it like a gourmet meal at home. Thank you for another wonderful recipe!
That’s just awesome!! I’m so happy to hear that! Thank you for sharing your great review, Linda!
Would white button mushrooms work as well as baby Bella mushrooms? Would it change the flavour?
Hi Karen, yes white button mushrooms will work just as well and will still taste great.
hi I really want to try your recipes…
love to watch your videos
I hope you try them soon! Thank . you for watching our videos!
This Filet Mignon dish is absolutely amazing. It definitely tastes like a 5 star restaurant meal. I’ll definitely be making this again and again. Thank you so much!
Sounds like you found a new favorite Barbara! Thank you for sharing that awesome review with me!
This is incredible just like all of her other recipes! The flavors in this sauce is amazing!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved it!!
So easy & yummy. I
Always make filets, but the sauce was fantastic. Tender & tasty
I’m so happy you enjoyed that Julie! Thank you for that awesome review!
I’ve made this twice now, and it’s been absolutely amazing both times. I cook to relax, and this recipe is one of my new favorites! The aromas and flavors are so soothing, and the finished dish is delicious served alongside almost anything.
Hi Emily! I love that you use cooking to relax! Thank you for sharing this wonderful review with me!
Keeper! says my wife. Really good!!!
That’s so great! It sounds like you have a new favorite! Jeff!
This recipe is to die for! My husband was floored. We both were. lol. Thank you so much. This one is going in my recipe book for sure.
That’s so great, Ashley! Sounds like you both found a new favorite!! Thank you for that wonderful review!
Hi Natasha.
I have a big event coming up and I’d like to make this recipe I have made it before and I love it so much. On the day of the event I know won’t have time to cook. Can I make this ahead ?
Hi Blanca, I have made it several hours ahead and then just reheated it on the stove until warmed through. We have had leftovers that carried over to day 2 and the filet mignon was still delicious, but I think the presentation is best on day 1. I hope you love the recipe.
Delicious!
That looks delicious! Comfort food recipes will always find a way to me eventually, I love trying new things.
Thank you so much for sharing that with us! I hope you enjoy that!
I’m making this recipe for the third time this evening. It does not disappoint! Perfect for any “fancy” meal or celebration. Thank you for sharing this amazing recipe.
That’s so great! It sounds like you have a new favorite!
Hi Natasha, I saw this recipe on you tube and made it it was absolutely delicious.. now i am checking all your recopies and going to make most of it.. thanks for sharing
tc
I’m so happy you discovered our blog!! Thank you for that wonderful review!
We made this last night, it was absolutely delicious! I was not able to get filet though, we got top sirloin. I would like to make it again next time I can get some filet mignon. Is this meal considered Keto? If not, what could you do to make it more Keto-ish? Thanks!
Hi Melanie. I’m so happy you enjoyed that! I believe most of it this recipe would be but I can’t advise, I recommend checking the ingredient list.
Just made this. It was AMAZING!!!
I’m so happy to hear that! Thank you for sharing your great review!
Your site is awesome. Tried the tzatziki recipe and family liked it. Now help! I simply do not like eating mushrooms. I know, I know I am in the minority but how can I get the taste of mushrooms without having to eat them? Is it as simple as just discarding them before serving? Should I cuisinart them into pulp? Please help this anti mushroom person.
Hi Jerry, that is the benefit of cutting the mushroom thickly. You could even cut them into halves (giving them slightly longer to cook and then avoid them when serving. That way you get the good flavor of mushrooms without having to eat them 🙂 I hope you love the filet mignon!!
May you, your family and all of your endeavours be blessed ! Happy holidays !
Wonderful, great recipe, not difficult, followed the recipe exactly, we enjoyed it so much, will make again and again.
That’s wonderful! I’m so glad you loved the filet mignon recipe! 🙂
Hi Natasha,
Is there a.way to make this ahead and serve later?
Hi Darlene, I have made it several hours ahead and then just reheated it on the stove until warmed through. We have had leftovers that carried over to day 2 and my oh my it was just as good as it was on day 1. I hope you love the recipe.
I’m having eight dinner guest. Should I just double all the ingredients? Also, can I make it ahead & serve without the filets getting overcooked? Love your recipes.
Hi Vicki, yes I would double it and cook in 2 separate pans unless you have time to make 2 complete and separate batches with a single pan or unless you have a very large-sized pan that can fit that many filets without overcrowding. I have made it several hours ahead and then just reheated it on the stove until warmed through.
I made this for supper today and it was so good! I will be making this often. Thank you so much for making cooking look less scary. There are so many dishes I want to make now.
You’re welcome! I’m so happy you enjoyed it
I saw this video today and decided to make this for dinner tonight. We’ve been married for 30 yrs and my husband swears this is the best meal I’ve ever made. Really I can’t disagree. I served w/aspearagus and onions that I roasted in oven w/olive oil.
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha
Can I marinate the steaks beforehand? Or is this flavorful enough on its on? Also I have two sirloin medallions and two filet medallions and I am curious if the sirloin will turn out as good?
Hi Tash, marinating ahead of time is not necessary at all in this recipe. It has amazing flavor without needing any extra marinating 🙂 I hope you love the filet mignon recipe! 🙂
I loooove ur recipes but I was wondering if there was any substitute for the wine in the recipes, don’t drink wine and I have kids , it would be great if there was a substitute for wine
Hi Noor, it really won’t taste the same without it so I can’t recommend anything else. You could always use more beef broth if the wine is out of the question but again, the flavor won’t be the same.
Could Noor add a little fruit preserve? I know we’re introducing extra sugar but we also add the fruit, helping the ‘wine’ flavour. What do you think Natasha?
Hi Kevin, that sounds like a great idea however I have not tested that and cannot advise. If you experiment, let me know how you liked the recipe.
I don’t drink, either, but I do use grape juice as a substitute in things like stews, soups, or sauces. I have eaten such things in restaurants, so I do know what they taste like, and I find the juice substitute to be satisfactory. White grape juice for white wine. Red grape juice (much harder to find, now, but you can always get purple) for red wine. Even a small skillet of sauteed mushrooms is very tasty with a splash of juice instead of wine. It’s just important to remember that grape juice is quite sweet, so, if you don’t like the idea of more sweetness, you may want to add some sort of more acid flavor to offset that. Depending on the original recipe, a little tomato paste may be helpful.
Thank you so much for sharing that with us, Sara! I’m sure our readers will find this helpful.
So yummy !! I am making this for the second time 🙂 thank you for all of your wonderful recipes.
You’re welcome! I’m so happy you enjoyed it!
Is there a way of changing the the serving size ? I live alone and would love to make this treat for myself.. You always make me ambitious to cook when I see your recipies, simple yet elegant and company savvy. 😇 Victoria. B. C. Canada.
I think that is possible Margaret. This recipe calls for 4 servings, you can halve it or even make 1/4 of it with one piece of steak. I hope you love it!
I made it for just the two of us, so I cut all the ingredients in half. It was a winner for sure.
That’s so great!
Hi! I accidentally bought portabella mushrooms instead of the babybella ones. Would it still be okay to use? I’ve prepped everything else for tonight too so I’m hoping it won’t change the flavor too much. I don’t know much about mushrooms. It looks amazing though!
Hi Taylor, I bet sliced portabella mushrooms will taste amazing. Let me know how you like them!
Love your idea Next time l make some l will def be giving that a try.
You have so many healthy recipes l will be stopping by frequently I fear 🙂
Love is a canvas furnished by Nature and embroidered by imagination.
Thank you Stephen!
Made this in February 2018 for Valentines, and it was amazing! Our anniversary is this weekend and we can’t find a sitter, so I think we’re going to make this again! it’s just such a perfect fancy meal that’s SO EASY. We ended up with leftovers, which we put in eggs the next morning and it was out of this world.
Happy Anniversary!! This is the perfect recipe for an anniversary dinner! Enjoy!
Hey there! Made this recipe for my fiance on our anniversary and he absolutely loved it! It turned out perfect.
Just a tip, as we are Muslim and do not drink alcohol, I tried the balsamic vinegar reduction and it tasted amazing! I added 3 tbsp of honey to a 1/2 cup of good quality balsamic and let it simmer for around 10 minutes till it reduced and added that instead of the wine. It worked out great imo. Thank you so much 🙂
That’s so great, Yasmin! Thank you for this feedback!
This meal is the absolute bomb! It was simply fantastic, very recommended and affordable dinner!
Starved it to family in PA tonight and they loved it too…
I’m so happy you all enjoyed that David!! Thank you for sharing this with us!
I made this tonight and it turned out great! Made cilantro lime rice to go with it.
I’m so happy to hear that Ken! I’m happy you enjoyed this recipe!
can this be put in a slow cooker on warm
HI Jeanette, I think it could be kept warm in a slow cooker that way after it is cooked, but it depends on the slow cooker and for how long since you don’t want it to be cooking your meat further, just keeping it warm.
First time at your site and watching your video. You are so pleasant and easy to understand. And I don’t even cook, but together with my husband, we will do this filet mignon. There is so much info on your site….where to buy, calories(shouldn’t look at that lol) etc. This the first time I ever wrote a comment to anyone, but i was so impressed I had to. I would love to keep checking in on your site.
Thank you so much for your amazing feed back and review, Suzanne!
Hi Natasha!
I made these filet mignons last night! i love cooking and love trying out new recipes., they came out soooo good,! thank you for your recipes., I recommend everyone to make this, i grabbed a good red wine, made vegetables and mash potatoes from scratch.
Thank you so much for your thoughtful review, Lourdes! I’m so happy you enjoyed that!
Can’t wait to try this recipe! I am thinking this is going to be another winner!
We look forward to reading your feedback! Enjoy!
This is the second recipe of yours that I have used and both have been big hits! This one I actually prepared with pork chops instead of steak and it was delicious! Easy to make, quick, and very good! Thanks!
What a great idea! Thank you for sharing that with me Eric!
This was absolutely delicious!! My husband is so skeptical when I cook anything using wine, but loved this. Served with mashed potatoes and fresh broccoli. Thx for a keeper recipe!
Thank you for the great review! That sounds like the perfect dinner!
Im going to try looks yummy
Thanks Mary! I hope you LOVE the filet mignon recipe 🙂
Thanks for easy and yummy recipe♥️
You’re so welcome Lyuda!
I think that I’m going to love this recipe but my daughter don’t eat steak I was wondering will this work with chicken breast or will I need a different mushrooms sauce
Hi Ronda. Chicken may work. I haven’t tried it but it may be worth it. If you experiment please let me know how you like it.
Why the Heavy Cream, why not just use the red wine and beef Broth and use that as the sauce. Isn’t the heavy cream making it less healthy? I have not tried it yet, but will do so shortly as we just bought 4 filets.
Hi Peter that is a great idea! We enjoy the richness and creaminess the heavy cream allows. I hope you enjoy this recipe!
Oh my goodness. My husband said that this is the tastiest steak he’s EVER had – this is so very good, Natasha!
This is, by far, my favorite preparation of filet mignon I’ve ever tasted. I made mine medium-well and served it over mashed potatoes as well.
Had some leftovers and it tasted even better!
What an amazing review! Thanks for following and taking time to leave such thoughtful comments!
you have the word divided after many of your ingredients and I’m not sure what you are trying to convey with that:
4 Tbsp unsalted butter divided
2 Tbsp olive oil divided
1 1/4 tsp salt we use sea salt, divided
1/2 tsp black pepper divided
what does that mean?
Hi Marie, I only mean that it isn’t used all at once so you add the 4 Tbsp of butter, 2 Tbsp at a time., same with the oil and salt. It makes the grocery list a little more straightforward 🙂
This isn’t a beef tenderloin there is no fat like this on a tenderloin. It is also to big.
I Love all of your recipes. I am a nurse and during this time my co-workers are looking for any type of diversion to help cope. I have been sharing many of your recipes and we are now talking about your recipes. It helps us cope and you now have many new followers. Thank you!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
could I sear the steaks in the pan for 2-3 minutes per side and on the edges and then put the steaks in the oven and cook the rest of the way that way while making the sauce on the side?
Hi Shane, I think you could but they do sear quickly on the stove so it isn’t necessary to bake them afterward and you also run the risk of over-baking them whereas on the stove you can keep an eye on them more closely.
Thank You, I made this for my wife and she start loving me again. Now I’m going to take my mother a plate, hopefully she will start loving me again. Keep up the good work.
That’s so awesome Darryl! Thank you for sharing with us! Good luck over there!
author of the recipe says you can’t get deep flavors without the wine reduction….and to add more beef broth…ok as a chef i disagree with her…on a couple of things. first of all, you will enhance mushroom flavors with a sherry — not red wine….tho red wine sauces are excellent. second, if yr reducing any alcohol yr burning all the alcohol off so for me, as a sober chef, i’m not bothered by cooking with alcohol. next up, if you don’t want to use alcohol but want a deep flavor here, add a balsamic reduction (vinegar and a little honey. reduce.) balsamic enhances/boosts mushroom flavors just like sherry does…ok thats my lesson for the day
Hi Cynthia! Author of the recipe here :). Thank you for sharing your pro insights! I haven’t tried this with sherry but will have to experiment after reading your comment!
What is The ratio for balsamic vinegar and honey? Thanks
This looks so good can I make any steak this way
You may need to adjust cook times but I don’t see why not!
I wish there was a way to bookmark the recipes I want to try on the site.
Hi stacy, the best way to do that at this time is to pin our recipe on Pinterest or bookmarking them via your web browser. We also have a print option towards the bottom of the blog post.
there is go too rt side of screenat top and click the star then done
Searched screen, no star on mine. Thanks though for reply!
Made this tonight, smells and looks yummy. Everyone loved it.
I’m so glad you all enjoyed it, Cindy!
Natasha! What kind and size of Staub you use to cook this dish?
Hi Olga! I have a link to the same Staub pan that I used in the recipe above. We love that pan! 🙂
is it alright to just leave out the thyme…..
Our readers have mentioned putting in less thyme for a more subtle flavor while others substituted with parsley.
Hi Natasha, this recipe was a big hit with my family? How could I prep this ahead and warm through right before serving guests?
Hi Darlene, I have made it several hours ahead and then just reheated it on the stove until warmed through. We have had leftovers that carried over to day 2 and my oh my it was just as good as it was on day 1. I hope you love the recipe!
When you make it couple hours ahead, do you keep in frig or on stove with no heat. Thanks
Hi Marilyn. I got this recipe from a friend and that was her advice to wait that long before cutting into it. I think at the very minimum, you want to make sure the cake is fully at room temperature and not the least bit warm. It is a tall cake so it takes longer to cool down.
I have made this using bourbon rather than wine. After searing the meat I remove it from the pan, remove the pan from the flame, add the bourbon and ignite it to burn off the alcohol.
That sounds delicious just reading about it, thanks for sharing Lois!
Could I substitute pork chops? I have some in freezer that I need to use up.
Hi Viviana, that could work but you need to check internal temperature of your pork to make sure it is cooked through.
Natasha–The first bite was heavenly, followed by more heavenly bites. I sopped up leftover sauce with crusty bread. So remarkably wonderful. Thank you.
You’re welcome Natalie! I’m glad you love the recipe just as much as I do. Thanks for sharing your outstanding review!
The mushroom lovers in my family went insane over this recipe! I’ll be making this recipe quite a lot in the future. It was absolutely delicious! Thanks
I’m happy to hear how much your family enjoys the recipe Marsha! Thanks for sharing your excellent review!
Wow this is a super yummy sauce! I happened to buy the worst, most chewy piece of meat possible that tasted like cows tongue..but even then my pro meat-grilling guy said it was really good.
We had it with mashed potatoes.
I do not like thyme so I used half dry thyme half basil.
Awesome, I’m glad to hear the recipe was still a great success! Thanks for sharing your outstanding review!
This was excellent! However, next time I do think I’ll cut the thyme back a bit and skip the added salt. Those two things were a bit over powering and took away from the mushroom. Will definitely make again though. Great recipe!
I’m so glad you enjoyed the recipe!! I’m not sure if you used dried or fresh thyme, you would definitely want to use just 1 tsp instead of the full Tbsp of fresh thyme. Thanks for the great review! 🙂
Thank you for sharing your recipes. I have used at least 10 and my family enjoyed every single one of them.
You’re welcome! I’m happy to hear how much you and your family are enjoying the recipe. Thanks for following and sharing your positive comments!
Do you have to use the wine and how much do you think it would effect the recipe? Want it to be delicious. Can you use other beef choices and still have tender meat. Can you cook it in a crock-pot?
Hi Karen, it really won’t taste the same without it so I can’t recommend anything else. You could always use more beef broth if wine is out of the question but again, the flavor won’t be the same. You can definitely use a different cut of steak. The tenderloin is the most tender and most expensive but a less expensive but well marbled and good quality steak would still work well. I would not recommend a crockpot for this particular recipe.
Hi Natasha!
Thank you for the incredible recipe.
Just wondering what kind of olive oil do you use for frying? Refined one? Can i get it from Costco?
Hi Irina, I use the Extra LIGHT olive oil and it is sold in the big jugs in Costco. It is perfect for sautéing and I even use it to deep fry sometimes. It’s an all-around great oil.
I am planning to make this tonight. This will be my first time using my pressure cooker.
I hope you love it Fani, please let me know what you think!
Natasha, this recipe was our family main dish yesterday Sunday. Another HIT. Now, when I wish to cook something, your page is a MUST. Thank you very much.
I’m happy to hear how much you’re enjoying the recipes Valentin! Thanks for following and sharing your great review!
Looks wonderful…gonna be trying this recipe for sure. What kind of red wine is good for this recipe???
Hi Cindy, just about any dry red wine will work well. I used a very inexpensive merlot wine by barefoot brand and the flavor was excellent 🙂
This was so amazingly delicious, made this last night for our Valentine’s dinner for two, tweaked for the reduced number of servings, along with the Baked Asparagus, wow! Your recipes do not disappoint Natasha, this meal was perfection!
I’m glad you’re loving the recipes Kathryn! Thanks for following and sharing your fantastic review!
Mushroom sauce. Lol! In the southeastern USA, we would call it/make it gravy, and it would be over the mashed potatoes too! Excellent recipe.
I’m glad you love the gravy Thomas, lol! Thanks for sharing!
Hi Natasha, can’t wait to try this it looks so good! Quick question, where do you get most of your knives? Looking to get some good new ones!
Hi Ilona, both sets that I have tried I really really loved. The first is <http://amzn.to/2Hlp8wa“>this set by Zwilling (my Mom has a set of these also and since we live with my parents still as we build our home, I use them often in videos). The second is Wusthoff Classic Ikon (these feel nice in your hand and are also great knives). Links are Amazon affiliate links.
My husband and I made this together last night for Valentine’s Day. Fabulous! So much better than going out to dinner, and a lot more fun!
I’m glad you both enjoy the recipe and I hope you two had a great Valentine’s day! Thanks for sharing your great review!
Love your recipies…….so simple to make & delicious.
Love the video’s as tutorials.
I’m glad to hear how much you’re enjoying my site, thanks for following Pauline!
Also I have a question can i substitute thyme for something? Or omit it? Really don’t like it
Hi Olya, I’m not a super fan of thyme either but it is so subtle in this recipe that someone who really disliked thyme probably wouldn’t realize it was in there. You could try a little parsley instead if you need to substitute.
Oh awesome! Ill give it a try then. Thanks
This is one of the greatest meals I’ve ever had. Thank you so much for all of your fabulous recipes!
You’re welcome Vincent! I’m glad you enjoy the recipe so much. Thanks for sharing!
Where did u get ur steak?
Hi Ana, I purchased it at Fred Meyer. Sometimes they go on sale right before Valentine’s Day. 🙂
Hi Natasha~are there other substitutes for the heavy cream that could be used? Thanks Sue
Hi Sue, I haven’t tried this, but I think it would work with the thicker canned coconut milk. If you experiment, let me know how you like it.
You seriously found fresh thyme in Idaho??? The stuff I have seen always looks pretty bad.
Hi David, yes! I found it in the little cartons near the salad section in Fred Meyer. It lasted for over a week in the refrigerator 🙂
I buy it growing in a little square cup, here in South Carolina. Keep it in my kitchen window and chop off what I need, when I need it.
You guys are so cute! ❤️ Thank you for the recipe, I will definitely make it for my husband and I.
My pleasure Natasha! Please let me know what you both think! 🙂
Wowww Lady!! You did it again!!! Amazzzzing! My diet going down the drain for a good/acceptable reason!!! Looks yummy! on my to do list!
It’s seriously so good and surprisingly easy. Please let me know what you think when you decide to try it!
This looks amazing! I cannot have dairy though. Could I substitute the heavy cream for coconut milk? Or what would you suggest?
Hi Kathryn, I haven’t tried that substitution, but I think it would work with the thicker canned coconut milk. If you experiment, let me know how you like it 🙂
I’d love to know how the coconut milk version comes out as well, as I really should not have dairy either.