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Filet Mignon with Mushroom-Cabernet Gravy

Rated as 4.63 out of 5 Stars
101

"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

40 m servings 332
Original recipe yields 4 servings (2 steaks)

Directions

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  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.

Nutrition Facts


Per Serving: 332 calories; 20.1 7.6 20.2 65 387 Full nutrition

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Reviews

Read all reviews 68
  1. 91 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 t...

Most helpful critical review

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 mush...

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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 t...

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....

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 mush...

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 pota...

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!

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....

we only used the mushroom sauce and it was phenomenal. We pan seared the filet then put it in the oven at 500 for 6 minutes for medium rare. Delicious.

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 m...

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....