Peppered Filet Mignon with Mushroom Wine Sauce
Elevate your next dinner with this indulgent Peppered Filet Mignon with Mushroom Wine Sauce—an elegant yet approachable recipe perfect for special occasions or when you want to impress. Juicy, tender filet mignon steaks are encrusted with coarsely crushed black peppercorns, seared to perfection, and topped with a luscious mushroom wine sauce made from sautéed cremini mushrooms, robust red wine, and a touch of cream. The recipe’s balance of savory, peppery, and earthy flavors pairs beautifully with its simple yet sophisticated preparation. Ready in just 40 minutes, this gourmet dish is ideal for date nights or celebratory meals and can be garnished with fresh parsley for an extra touch of elegance. Serve alongside roasted vegetables or creamy mashed potatoes to complete your restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) filet mignon steaks
- 2 tablespoons black peppercorns, coarsely crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons shallots, finely diced
- 2 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon heavy cream
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Remove the filet mignon steaks from the refrigerator and allow them to come to room temperature (about 20-30 minutes).
Season both sides of the steaks generously with kosher salt and press the crushed black peppercorns into each side.
In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Once hot, sear the steaks for 3-4 minutes on each side, or until golden brown. Adjust cook time for desired doneness: medium-rare (130-135°F), medium (135-145°F), or medium-well (145-155°F).
Transfer the seared steaks to a plate and tent with foil to rest.
Using the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Sauté the shallots for 1-2 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and become golden.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Add the beef stock and simmer for another 5 minutes, allowing the sauce to thicken slightly.
Stir in the heavy cream and cook for 1-2 minutes to create a silky sauce. Taste and adjust seasoning with salt, if needed.
Return the rested steaks and their accumulated juices to the skillet, spooning the sauce over the top. Heat for 1-2 minutes until warmed through.
Garnish with chopped fresh parsley, if desired, and serve the steaks immediately with the mushroom wine sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1026 mg | 22% | |
*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.
