Tender, flavorful, and elegant without being overly complicated, this Filet Mignon with Mushroom Sauce is the kind of meal that feels like a special occasion at home. Perfectly seared filet mignon is topped with golden sautéed mushrooms and a rich pan sauce, then served alongside creamy mashed potatoes. It's a classic combination that pairs especially well with a structured yet polished Bordeaux.

Serves: 2
Prep Time: 15 minutes
Cook Time: 25–30 minutes

Ingredients

For the Filet Mignon

• 2 filet mignon steaks, approximately 6–8 oz. each
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, lightly crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Kosher salt
• Freshly ground black pepper

For the Mushroom Sauce

• 8 oz. cremini, baby bella, or mixed wild mushrooms, sliced
• 1 tablespoon butter
• 1 small shallot, finely minced
• 1 clove garlic, minced
• ½ cup dry red wine
• ½ cup beef stock
• 1 teaspoon Dijon mustard
• 1 tablespoon cold butter
• Salt and pepper to taste

For Serving

• Creamy mashed potatoes
• Fresh rosemary or parsley for garnish

Instructions

1. Bring the Steaks to Room Temperature

Remove the filet mignon from the refrigerator about 30 minutes before cooking. Pat the steaks dry with paper towels and season generously on all sides with salt and freshly ground black pepper.

Letting the steaks come closer to room temperature helps them cook more evenly.

2. Sear the Filet Mignon

Heat a heavy-bottomed skillet, preferably cast iron, over medium-high to high heat. Add the olive oil.

Once the oil is hot, carefully place the steaks in the pan. Sear without moving them for approximately 3–4 minutes, until a deep golden-brown crust develops.

Flip the steaks and add the butter, garlic, rosemary, and thyme.

Continue cooking for another 3–4 minutes, occasionally spooning the melted butter over the steaks.

For medium-rare, aim for an internal temperature of about 130–135°F after resting. Cooking time will vary depending on the thickness of your steaks, so using an instant-read thermometer is the best way to gauge doneness.

Transfer the steaks to a plate and loosely cover them with foil. Let them rest for at least 5 minutes.

3. Cook the Mushrooms

While the steaks rest, return the skillet to medium heat.

Add the sliced mushrooms and cook for approximately 5–7 minutes, stirring occasionally, until they become nicely browned and their moisture has cooked away.

Add the shallot and cook for another 2 minutes.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Make the Pan Sauce

Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Those caramelized bits are packed with flavor.

Allow the wine to simmer for 2–3 minutes, reducing by roughly half.

Add the beef stock and Dijon mustard and continue simmering for another 3–5 minutes, until the sauce begins to thicken.

Remove the pan from the heat and swirl in the cold butter. Season with salt and freshly ground black pepper.

The finished sauce should be glossy, rich, and concentrated without being overly thick.

5. Plate and Serve

Spoon creamy mashed potatoes onto each plate and place the filet mignon alongside.

Top the steaks generously with the sautéed mushrooms and spoon the warm pan sauce over the top.

Finish with a small sprig of rosemary or a sprinkle of fresh parsley.

Serve immediately.

Wine Pairing: Château La Dominique Saint-Émilion Grand Cru 2023

This is where the dish really comes together.

The 2023 Château La Dominique Saint-Émilion Grand Cru is a Merlot-driven Saint-Émilion with expressive black cherry, blackberry, plum, violet, dark chocolate, licorice, espresso, graphite, and baking-spice notes. The palate is plush and concentrated, with velvety tannins, vibrant freshness, and refined oak.

That combination makes it a natural match for filet mignon.

The beef provides the richness and protein needed to soften the wine's tannins, while the mushrooms bring out the wine's earthy and savory side. Meanwhile, the dark fruit and subtle cocoa and espresso notes complement the caramelized crust on the steak.

The red wine pan sauce acts as the bridge between the two. Using a little red wine in the sauce reinforces the flavors in the glass, while the butter adds richness that complements the wine's plush texture.

In other words: steak + mushrooms + Bordeaux is a pretty tough combination to beat.