Filet Mignon with Mushrooms and Creamy Madeira Sauce
Elevate your steak night with this indulgent recipe for Filet Mignon with Mushrooms and Creamy Madeira Sauce! Perfectly seared filet mignon steaks are paired with a rich, velvety sauce made from earthy cremini mushrooms, aromatic shallots, and a splash of sweet Madeira wine. Finished with a touch of heavy cream and fresh thyme, this sauce perfectly complements the tender, juicy beef. Ready in just 45 minutes, this elegant dish is surprisingly simple to prepare yet sophisticated enough for special occasions. Serve with roasted vegetables or creamy mashed potatoes for a restaurant-quality dinner at home.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons shallots, finely chopped
- 1 cup Madeira wine
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, for garnish (optional)
Instructions
Take the filet mignon steaks out of the refrigerator and allow them to come to room temperature, about 30 minutes before cooking.
Season the steaks generously with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter.
Once the butter is melted and bubbly, sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your preferred doneness.
Remove the steaks from the skillet and place them on a plate. Cover loosely with aluminum foil and let them rest while you prepare the sauce.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter.
Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden and tender.
Stir in the chopped shallots and cook for an additional 1-2 minutes until softened.
Deglaze the skillet with the Madeira wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Allow the wine to simmer and reduce by half, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and thyme. Simmer gently for 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the rested steaks to the skillet and spoon some of the sauce over them. Cook for 1-2 minutes to warm the steaks through.
Serve the filet mignon steaks topped with the creamy Madeira mushroom sauce. Garnish with fresh parsley, if desired. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
