Celebrate National Filet Mignon Day this Sunday, August 13th, with an easy but delicious recipe and pairing! We’ve paired our 2014 Carr Syrah, Morehouse Vineyard with a decadent and juicy Filet Mignon recipe in tribute to probably the best holiday of the year.
Filet Mignon with Mushroom Wine Sauce
- 4 tbsp. unsalted butter, divided
- 2 tbsp. olive oil, divided
- 16 oz. baby bella mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 4 medium garlic cloves, minced
- 1 tbsp. chopped fresh thyme (or 1 tsp. dry thyme if you must)
- 4 (6 oz. each) filet mignon steaks (about 1 1/2 ” thick)
- 1/2 cup 2014 Carr Morehouse Syrah (don’t worry, there will still be plenty to drink)
- 1 1/2 cups low sodium beef broth
- 1/2 cup heavy whipping cream
- salt and pepper to taste
1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and sauté, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.
4. Add ½ cup Syrah and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 min). Add ½ cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about ¼ tsp more salt).
recipe adapted from Natasha’s Kitchen