Seared Filet Mignon with Red-Wine Mushroom Sauce

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Yield: Servings: 6


The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley of roasted vegetables.


1-1/2 cups dry red wine

1/2 cup Sauternes

3 cups thinly sliced red onion (about 1 large)

4 oz. fresh chanterelle or maitake mushrooms, chopped (about 1 cup)

3 medium cloves garlic, coarsely chopped

1 Tbs. chopped fresh flat-leaf parsley

1 tsp. piment d’Espelette

1 tsp. dried rosemary

2 cups lower-salt beef broth

6 2-inch-thick beef tenderloin medallions

Kosher salt and freshly ground black pepper

3 Tbs. cold unsalted butter, cut into 1/2-inch pieces


Combine the wine, Sauternes, onion, mushrooms, garlic, parsley, pepper, and rosemary in a medium saucepan. Bring to a boil, lower the heat, and simmer briskly to reduce the liquid by half, about 10 minutes. Add the broth and simmer to reduce by half again, about 13 minutes. Strain the liquid and discard the solids. Clean the saucepan and return the strained liquid to the pan. Reduce until there is just more than 1/3 cup liquid remaining, about 5 minutes.

Position a rack in the center of the oven and heat to 425°F. Heat a large cast-iron skillet over high heat. Pat the beef dry with paper towels. Season both sides generously with salt and pepper. Sear, in batches if necessary, for 2 minutes per side. Transfer the beef to a baking pan and roast until medium rare (130°F), about 8 minutes. Tent with foil and let rest.

Return the wine reduction to a simmer. Remove from the heat and whisk in the butter. Season to taste with salt. Serve the sauce with the steaks.