A perfectly cooked filet mignon topped with rich portobello mushroom sauce, garnished with thyme, served with mashed potatoes and roasted vegetables.

Juicy Filet Mignon with Rich Portobello Mushroom Sauce

by

Elevate your dinner table with this decadent Filet Mignon with Portobello Mushroom Sauce. Perfectly seared steaks, paired with a rich, red wine-infused mushroom sauce, create a luxurious and flavorful dish that’s surprisingly simple to prepare.

Why You’ll Love This Recipe

  • Restaurant-Quality at Home: Impress your guests with a gourmet steakhouse experience.
  • Rich and Savory Sauce: The portobello mushroom and wine reduction adds depth and elegance.
  • Quick Yet Sophisticated: Ready in under an hour, perfect for weeknights or special occasions.
  • Pairs Beautifully: Complements classic sides like mashed potatoes or roasted vegetables.

Ingredients for Filet Mignon with Portobello Mushroom Sauce

For the Filet Mignon:

  • 4 filet mignon steaks (approximately 200 g or 7 oz each)
  • Salt and pepper, to taste
  • Olive oil, for frying

For the Mushroom Sauce:

  • 250 g portobello mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 200 ml red wine (dry)
  • 200 ml beef stock
  • 1 sprig fresh thyme
  • 50 g butter
  • Salt and pepper, to taste

Step-by-Step Instructions

1. Prepare the Filet Mignon

  1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
  2. Season generously with salt and pepper on both sides.

2. Sear the Steaks

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Place the steaks in the pan and sear for 3–4 minutes per side to achieve a golden crust.
    • For medium-rare, the internal temperature should reach 130–135°F (54–57°C).
  3. Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.

3. Make the Portobello Mushroom Sauce

  1. In the same skillet, melt the butter over medium heat.
  2. Add the shallots and garlic, cooking for about 2 minutes until softened and fragrant.
  3. Stir in the portobello mushrooms and sauté for 5–7 minutes, until golden brown and tender.

4. Deglaze with Wine

  1. Pour the red wine into the skillet, scraping the bottom to release any flavorful browned bits.
  2. Let the wine reduce by half, about 2–3 minutes.

5. Add Beef Stock and Finish

  1. Stir in the beef stock and add the thyme sprig.
  2. Simmer the sauce for 5–7 minutes until slightly thickened.
  3. Season to taste with salt and pepper, then discard the thyme sprig.

6. Serve the Filet Mignon

  1. Place the rested filet mignon on warm plates.
  2. Generously spoon the portobello mushroom sauce over the steaks.
  3. Garnish with fresh herbs like parsley or thyme for a polished finish.

Serving Suggestions

  • Sides: Pair with creamy mashed potatoes, roasted asparagus, or caramelized carrots for a complete meal.
  • Wine Pairing: Serve with a full-bodied red wine like Cabernet Sauvignon, Malbec, or Merlot to complement the dish.
  • Gourmet Touch: Add a drizzle of truffle oil or a sprinkle of freshly grated Parmesan to elevate the flavors further.

Tips for the Perfect Filet Mignon

  • Room Temperature Steaks: Ensures even cooking throughout the steak.
  • Use a Meat Thermometer: Guarantees your desired doneness without overcooking.
    • Rare: 120–125°F (49–52°C)
    • Medium-Rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
  • Resting is Key: Resting the steak after cooking allows the juices to redistribute, resulting in a tender, juicy bite.
  • Choose Good Wine: A quality red wine enhances the sauce’s richness and flavor.

Frequently Asked Questions

Can I use a different cut of steak?
Yes, tenderloin or ribeye works well if filet mignon is unavailable.

Can I make the sauce ahead of time?
Absolutely! Prepare the mushroom sauce and reheat gently before serving.

What if I don’t have red wine?
Substitute with balsamic vinegar or grape juice mixed with a splash of lemon for acidity.

How do I store leftovers?
Store steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.

Can I use chicken stock instead of beef stock?
Yes, but beef stock provides a deeper, more robust flavor.

Conclusion: A Luxurious Steak Dinner at Home

This Juicy Filet Mignon with Portobello Mushroom Sauce brings steakhouse elegance to your dining table. With its perfectly seared steak and rich, savory mushroom sauce, this dish is sure to impress family and guests alike.

Whether for a romantic dinner or a special celebration, this recipe is a guaranteed hit. Pair it with your favorite sides and enjoy a truly unforgettable meal!

Leave a Comment