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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

332.4 calories; 20.2 g protein; 7.6 g carbohydrates; 64.6 mg cholesterol; 386.9 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/04/2011
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. Read More
(86)

Most helpful critical review

Rating: 3 stars
07/02/2011
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. Read More
(18)
112 Ratings
  • 5 star values: 81
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
07/03/2011
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. Read More
(86)
Rating: 5 stars
03/29/2010
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. Read More
(34)
Rating: 3 stars
07/01/2011
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. Read More
(18)
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Rating: 4 stars
02/22/2010
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. Read More
(17)
Rating: 4 stars
12/07/2010
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! Read More
(14)
Rating: 5 stars
02/16/2010
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. Read More
(13)
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Rating: 4 stars
09/07/2011
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. Read More
(11)
Rating: 5 stars
02/16/2010
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. Read More
(7)
Rating: 5 stars
08/30/2010
This was amazing. 1st time I try a recipe I always follow it 100% then figure out where I want to deviate. This one needed no change whatsoever. I would've paid a lot in a restaurant for this and not complained 1 bit. The color of the sauce didn't look appetizing at first but as soon as I tasted it I had no more concern. Thanks so much for sharing. Read More
(6)