Fillet Mignon with Wild Mushroom Wine Sauce

  • 30 mins
  • 11 ingredients


  • 1/2 stick of unsalted butter
  • 4 shallots, minced
  • 1/2 pound of shitake mushrooms stems removed or other wild mushrooms. You may also substitute regular button mushrooms.
  • 2 cups of dry red wine, divided
  • 1 can of beef stock
  • kosher salt and fresh cracked black pepper to taste
  • 4 fillet steaks about 1/4 lb each (you may use large steaks if you wish)
  • 2 tbs soy sauce
  • 1 tsp dried thyme
  • Fresh thyme for garnish
  • Parsley for garnish
Buy the highest quality fillets that you can afford for this dish. Grass feed beef has a totally different flavor that lot fed beef. We like to use wild mushrooms in the sauce because of their deeper flavor.


  • Melt half of the butter in a large saute pan. (do not use non stick)
  • Add the fillets and cook searing both sides. Cook until medium rare. About 3 to 4 minutes per side, depending on thickness. Remove fillets from the pan and set aside. Cover with foil to keep warm.
  • Add the shallot to the same pan and saute for 3 to 4 minutes removing the brown bits from the bottom with a wooden spoon.
  • Add the mushrooms and saute for 2 minutes using medium heat.
  • Using medium high heat add the red wine beef stock and soy sauce. Reduce by almost half. About 6 to 8 minutes.
  • Add the dry thyme and season with salt and pepper.
  • Add the other half of the butter to the sauce and stir until sauce is very glossy.
  • Add the steaks to the sauce and cook for another 2 minutes.
  • Place the steaks on individual plates and pour sauce over.
  • Garnish with fresh thyme and or parsley.

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