Best 8 Filet Mignon With Mushrooms And Sauce Pinot Noir Recipes

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If you're looking for a dish that is both elegant and easy to make, look no further than filet mignon with mushrooms and sauce pinot noir. This classic dish is sure to impress your dinner guests, and it's also a great choice for a romantic meal at home. The tender filet mignon is cooked to perfection and then topped with a rich and flavorful sauce made with mushrooms and pinot noir. Served with a side of asparagus or mashed potatoes, this dish is sure to be a hit.

Let's cook with our recipes!

FILET MIGNON WITH MUSHROOMS



Filet Mignon with Mushrooms image

This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.

Provided by Brian Wren

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

2 slices bacon
1 ½ tablespoons unsalted butter, divided
1 clove garlic, mashed to a paste
6 medium (blank)s white mushrooms, thinly sliced
1 pinch salt and ground black pepper to taste
⅓ cup bourbon
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 steaks filet mignon steaks, about 1 inch thick

Steps:

  • Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
  • Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
  • Pat steaks dry with paper towels and sprinkle with salt and pepper.
  • Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY



Filet Mignon with Mushroom-Cabernet Gravy image

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!

Provided by Muffinmom

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
  • Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
  • In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g

FILET MIGNON WITH MUSHROOMS AND MADEIRA



Filet Mignon with Mushrooms and Madeira image

Categories     Mushroom     Steak     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about 3/4 inch thick)
1/2 cup Madeira
1 1/2 cups canned beef broth
1/2 cup whipping cream

Steps:

  • Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
  • Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

FILETS MIGNONS WITH MUSHROOM SAUCE



Filets Mignons with Mushroom Sauce image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Bacon     Brandy     Winter     Anniversary     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 slice bacon
1 small garlic clove, mashed to a paste
1 1/2 tablespoons unsalted butter
6 white mushrooms (about 1/4 pound), sliced thin
2 tablespoons Cognac or other brandy
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 filet mignons, each about 1 inch thick

Steps:

  • In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
  • In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
  • Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.

FILET MIGNON WITH MUSHROOMS



Filet Mignon With Mushrooms image

Make and share this Filet Mignon With Mushrooms recipe from Food.com.

Provided by mommyoffour

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb firm mushroom
3 tablespoons butter
2 teaspoons flour
salt and pepper
1 cup heavy cream, heated
6 (6 ounce) filet mignon, thawed
6 slices French bread
6 tablespoons butter
1/2 cup scotch

Steps:

  • Slice mushrroms and saute in 3 T. butter.
  • Add flour and salt and pepper to taste.
  • Blend well.
  • Stir in warm cream.
  • Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
  • Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
  • Arrange bread slices in a ring on a well heated platter.
  • Top with the filets and arrange the mushroom sauce in the center.
  • Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
  • Additional sauce my be served on the side.

Nutrition Facts : Calories 993, Fat 71.2, SaturatedFat 35.8, Cholesterol 219.2, Sodium 613.7, Carbohydrate 36.9, Fiber 2.5, Sugar 1.2, Protein 39.4

PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE



Portuguese Filet Mignon With Mushroom Sauce image

This is a recipe that I found on www.portuguesecooking.com and it sounds delicious!! Posting for ZWT5 so it is untried by me at this point!! This is what is stated on the site about this recipe: This is a recipe for an upscale steak served at a former Lisbon restaurant. Though it is not traditional it has rave reviews.

Provided by diner524

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 lemon
2 filet mignon steaks, 1-inch thick
coarse salt, as needed
dried chili, crushed, to taste
4 garlic cloves, coarsely chopped
2 tablespoons butter
1/3 cup milk
2 ounces dry red wine (porto wine)
1 tablespoon Worcestershire sauce
16 ounces mushrooms, sliced and of your choice
2 slices bread, 1/2 thick slices (Portuguese country)

Steps:

  • Rub both sides of the steaks with the cut side of the lemons.
  • Season the steaks with the salt, chili pepper and chopped garlic.
  • Heat the margarine in a sauce pan. Add the milk, port wine and
  • Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside.
  • Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes.
  • Top the toast with the steaks. Ladle the mushroom sauce over.

Nutrition Facts : Calories 292.4, Fat 14.7, SaturatedFat 8.5, Cholesterol 36.2, Sodium 346.4, Carbohydrate 29, Fiber 3.8, Sugar 7.4, Protein 11.1

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE



Filet Mignon With Mushrooms and Madeira Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon corn, peanut or vegetable oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup Madeira wine
1/2 cup beef broth
1 teaspoon tomato paste

Steps:

  • Sprinkle the meat on both sides with salt and pepper. Set aside.
  • Cut mushrooms into thin slices. There should be about 3 cups.
  • Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
  • Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
  • Cook briefly, stirring and pour in the wine.
  • Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
  • Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
  • Swirl in the remaining butter and serve the sauce with the meat.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams

PEPPERED FILET MIGNON WITH MUSHROOM WINE SAUCE



Peppered Filet Mignon With Mushroom Wine Sauce image

My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel.

Provided by Dawn399

Categories     Meat

Time 45m

Yield 4 filets

Number Of Ingredients 13

4 filet mignon steaks, 1 inch thick
1 tablespoon freshly ground black peppercorns
1/2 teaspoon kosher salt
3 ounces chopped shiitake mushroom caps
1 tablespoon flour
1/4 cup shallot (minced)
1 tablespoon balsamic vinegar
1/3 cup red wine (I used Merlot, my favorite)
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary
1/2 teaspoon Dijon mustard

Steps:

  • Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
  • In a medium skillet, combine wine, shallots, and balsamic vinegar.
  • Bring to a boil and cook until thickened.
  • Reduce heat.
  • Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
  • Add mushrooms and cook 3 minutes, until mushrooms are tender.
  • Stir in mustard.
  • Serve sauce over Filet Mignon.
  • Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
  • Heat a non stick skillet over medium high heat or grill over a medium heat.
  • Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
  • Serve with sauce.

Tips:

  • Choose high-quality filet mignon steaks, at least 1 inch thick, for the best results.
  • Use a cast iron skillet or heavy-bottomed pan to sear the steaks, as it will help create a nice crust.
  • Season the steaks generously with salt and pepper before searing, and do not overcrowd the pan to ensure even cooking.
  • Cook the steaks to your desired doneness, using a meat thermometer to ensure accuracy.
  • While the steaks are resting, make the mushroom sauce by sautéing mushrooms, shallots, and garlic in butter, then deglazing the pan with Pinot Noir wine.
  • Reduce the sauce until it reaches a syrupy consistency, then season with salt, pepper, and herbs.
  • Serve the filet mignon steaks with the mushroom sauce on top, and garnish with fresh herbs for a gourmet presentation.

Conclusion:

This recipe for filet mignon with mushrooms and Pinot Noir sauce is a classic dish that is sure to impress your guests. The tender and juicy steaks, paired with the rich and flavorful sauce, create a truly unforgettable dining experience. With careful attention to detail and the use of high-quality ingredients, you can easily recreate this restaurant-quality dish at home. Whether you are preparing a special occasion dinner or simply treating yourself to a luxurious meal, this filet mignon recipe is a must-try.

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