High Protein
Pan-Seared Filet Mignon with Red Wine Mushroom Sauce feels seriously fancy without needing a culinary degree to pull it off. Whether you’re celebrating something special or just want a really good high protein steak night at home, this recipe has you covered.
The steak is tender, juicy, and seared to perfection in a cast iron skillet. The sauce is made with dry red wine, shiitake mushrooms, garlic, shallots, beef broth, fresh thyme, and Worcestershire sauce.
This dish is ready in about 30 minutes and serves two, making it ideal for a date night dinner or a solo treat-yourself kind of meal.
A cast iron skillet is the key tool here, and it works hard throughout the whole recipe.
Once you try this one, it might just become your go-to for any occasion that calls for something a little extra.
Why You’ll Love This 30 Minute Filet Mignon with Mushroom Wine Sauce
It’s Ready in 30 Minutes
This is a full restaurant-quality dinner that comes together in half an hour. No long marinating, no complicated techniques.
One Pan Cleanup
The mushroom sauce is made in the same skillet as the steaks. Fewer dishes, more time to enjoy your meal.
Rich, Savory Flavor
The red wine and beef broth reduce into a glossy, deeply savory sauce that takes the steak to another level.
Impressive but Accessible
This recipe looks and tastes like something you’d order at a steakhouse, but it’s totally doable at home with basic ingredients.
Perfect for Two
The recipe makes two servings, which makes it great for a date night dinner or a special meal for two.
Ingredient Substitutions
Filet Mignon
If filet mignon is not available, ribeye or New York strip steak can be used. The cook time may vary slightly depending on the thickness of the cut.
Shiitake Mushrooms
Cremini mushrooms or baby bella mushrooms work well in place of shiitake. The flavor will be slightly milder but still very good.
Dry Red Wine
If you prefer not to cook with wine, substitute with additional beef broth and a splash of balsamic vinegar for depth of flavor.
Shallot
A small amount of finely diced yellow onion can replace the shallot if needed. Use about a quarter of a small onion.
Fresh Thyme
Dried thyme works as a substitute. Use half the amount called for, since dried herbs are more concentrated than fresh.
Unsalted Butter
Salted butter can be used in place of unsalted. Just reduce the amount of added kosher salt slightly to compensate.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
30 Minute Filet Mignon with Mushroom Wine Sauce
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 (6 ounce each) filet mignon steaks about 1½ inches thick
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces fresh shiitake mushrooms stems removed and sliced
- 1 small shallot finely chopped
- 2 cloves garlic minced
- ½ cup dry red wine
- ½ cup low-sodium beef broth
- 1 teaspoon fresh thyme leaves plus extra for garnish
- 1 teaspoon Worcestershire sauce
Instructions
- Remove the steaks from the refrigerator 20 to 30 minutes before cooking and allow them to come to room temperature.
- Pat the steaks dry with paper towels.
- Season both sides of each steak evenly with kosher salt and black pepper.
- Heat a cast iron skillet over medium-high heat until very hot.
- Add the olive oil and swirl it around to coat the bottom of the pan.
- Carefully place the steaks in the skillet.
- Sear the steaks without moving them for 3 to 4 minutes, until a deep brown crust forms on the bottom.
- Flip the steaks using tongs.
- Add the butter to the pan.
- Tilt the skillet slightly and spoon the melted butter over the tops of the steaks continuously for 3 to 4 minutes for medium-rare, or until your preferred doneness is reached.
- Transfer the steaks to a plate and loosely cover them with foil to rest.
- Reduce the heat to medium.
- In the same skillet, add the sliced shiitake mushrooms.
- Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add the chopped shallot and cook for 1 minute.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Allow the wine to simmer for 2 to 3 minutes, until it reduces slightly.
- Add the beef broth, thyme leaves, and Worcestershire sauce.
- Simmer for another 3 to 5 minutes, until the sauce thickens slightly and turns glossy.
- Return the steaks to the skillet briefly to warm through and coat them with the sauce, or place the steaks on a plate and spoon the mushroom sauce over the top.
- Sprinkle fresh thyme over the steaks and spoon extra sauce around the plate before serving.
Notes
Tips and Tricks
Bring Steaks to Room Temperature. Cold steaks straight from the refrigerator cook unevenly. Letting them sit out for 20 to 30 minutes before cooking helps them sear and cook more evenly all the way through. Dry the Steaks Before Searing. Patting the steaks dry with paper towels removes surface moisture. This helps create a better crust when the steak hits the hot pan. Use a Very Hot Pan. The cast iron skillet needs to be very hot before the steaks go in. If the pan is not hot enough, the steaks will steam instead of sear and you will not get that brown crust. Do Not Move the Steaks. Once the steaks are in the pan, leave them alone. Moving them too soon prevents the crust from forming properly. Rest the Steaks. Letting the steaks rest under foil after cooking allows the juices to redistribute. Skipping this step can result in a drier steak. Scrape the Pan When Deglazing. When you pour the red wine into the skillet, use a spoon or spatula to scrape up all the browned bits from the bottom. Those bits add a lot of flavor to the sauce. Taste the Sauce Before Serving. Before plating, taste the sauce and adjust the salt and pepper if needed.Storing
Allow the steaks and sauce to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Store the steaks and sauce together to help keep the meat moist.Reheating
Reheat on Stovetop – Place the steak and sauce in a skillet over low heat. Warm slowly, turning the steak occasionally, until heated through. Adding a small splash of beef broth can help loosen the sauce if it has thickened in the refrigerator.Nutrition
You May Also Like
