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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


  • 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.


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!