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

Filet Mignon is one of the easiest and most romantic meals you can make for two people. This recipe adds a delicious sauce to amp up the flavor!

Course: Main Course

Cuisine: American

Keyword: Filet Mignon

Servings: 2 servings

Author: Jurga

Ingredients

• 2 6-ounce filet mignon steaks, 3/4 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
• 1/4 cup Madeira wine, or red wine of your choice
• 3/4 cup beef broth
• 1/4 teaspoon dried thyme, or 1/2 Tablespoon minced fresh
• 1/4 cup whipping cream
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• Salt and pepper to taste

Instructions

• 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.

Notes

Gr8 Tips:

• 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.

Tried this recipe?Mention @Great8Friends or tag #gr8food!

Adapted from Epicurious.