Succulent Filet Mignon is a romantic and enticing entrée to serve for Valentine's Day. Instead of struggling to get a reservation at a good restaurant - as well as paying inflated prices for that special evening - each Valentine's Day I make a delicious Filet Mignon for my husband, Tim, using an easy and relatively quick recipe.
We spend that evening at home with the Filet cooked to perfection and accompanied by a nice bottle of Cabernet wine.
First, a good quality Madeira wine is a must for this recipe. The recipe doesn't require much of the Madeira, so don't toss the rest of the wine; instead re-cork the bottle and keep it in the fridge for up to a year for future Madeira sauce recipes. Marsala, Sherry, Port or leftover red wine may be substituted for the Madeira.
This recipe is a favorite for many other special occasions as well. Serve the Filet Mignon with a side salad or fresh vegetables. I like Kyle's Warm Spinach Potato Salad.
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Filet Mignon with Creamy Madeira Mushroom Sauce for Two
- 2 6-ounce filet mignon steaks, ¾ inch thick, rested at room temperature
- 2 Tablespoons olive oil, divided
- 2-3 Tablespoons butter
- 4 ounces assorted sliced mushrooms, baby bella, crimini or mushrooms of your choice
- 3 Tablespoons minced shallots or onions, (onions impart a stronger flavor)
- 1 clove garlic, minced
- ¼ cup Madeira wine, or red wine of your choice
- ¾ cup beef broth
- ¼ teaspoon dried thyme, or ½ Tablespoon minced fresh
- ¼ cup whipping cream
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- Salt and pepper to taste
- Pat the steaks dry, rub with 1 Tablespoon olive oil and season with salt and pepper.
- Heat a medium nonstick skillet over medium heat.
- Place the steaks in the skillet and cook to desired doneness; about 5-6 minutes per side for medium-rare (145 F) to (160 F) for medium.
- Remove steaks to a plate, lightly cover (don't seal) and set aside to keep warm. Steaks will continue to cook as they rest.
- In the same skillet, over low heat, add the remaining 1 Tablespoon of olive oil and the butter.
- When butter is melted, add the mushrooms and saute until mushrooms are tender; about 5 minutes.
- Add shallots (or onions) and garlic to the skillet and saute for 2-3 more minutes.
- Transfer the mushroom mixture to a bowl and set aside.
- Using the same skillet, turn the heat to medium-high and add the wine, beef broth and thyme and bring to a boil, stirring to remove any browned bits at the bottom.
- Add the whipping cream and bring to a boil.
- Combine cornstarch and water in a small bowl until well blended.
- Add 1 Tablespoon of the cornstarch mixture to the mushroom sauce; stir and cook until slightly thickened, adding more cornstarch mixture, if needed. Thicken sauce to your preference.
- Return steaks to skillet and cook until just heated through. Check for doneness, if needed.
- Add salt and pepper to taste.
- Place steaks on individual plates and spoon sauce on top.
- Serve immediately with your favorite side dishes.
- Sauce can also be used for Chicken Marsala.
- Marsala, Port wine, Sherry, or red wine can be substituted for the Madeira.
- Recipe can easily be doubled to serve 4.
Adapted from Epicurious.
Jurga, I finally made this for dinner last night and it was so yummy! And easy too. Thanks for a great recipe.
Yes, add the beef broth at the same time. Let us know how it turns out Judy!
Jurga, this recipe sounds delicious and I want to try it. I have a question, do you add the beef broth when you add the Madeira?