Filet mignon in mushroom sauce is made by wrapping 4 beef tenderloin medallions with bacon, searing them in olive oil and butter for about 3 minutes per side, sautéing garlic and onion, adding sliced mushrooms and red wine, stirring in cream, and finishing the medallions in the sauce for 5 to 10 minutes to the desired doneness. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people.
Filet mignon is less a recipe than a French cut, the tender tip of the tenderloin, and this mushroom and Chilean red wine sauce is one of its most popular pairings.
How to Make Filet Mignon in Mushroom Sauce?
Success depends on quality meat: beef tenderloin medallions 3 to 5 cm (1 1/4 to 2 inches) thick, with a sauce of sliced mushrooms and Chilean red wine.
Nutritional Information
Each serving of filet mignon with mushrooms contains approximately 580 kcal, 34 g of protein, 43 g of fat (18 g saturated), 160 mg of cholesterol, 5 g of carbohydrates, 2 g of sugars, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Filet Mignon in Mushroom Sauce Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 4 beef tenderloin medallions
- 200 ml (3/4 cup + 1 tablespoon) of red wine
- 100 g (3 1/2 oz) of mushrooms, sliced
- 40 g (3 tablespoons) of heavy cream
- 8 slices of bacon
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1/2 onion, chopped
- 2 garlic cloves, minced
- Salt
- Pepper
Instructions
- Take the medallions out of the package and let them rest on a board for a few minutes to regain their red color. Wrap the edge of each with 2 slices of bacon and secure with kitchen twine or toothpicks.
- In a heavy skillet or griddle, heat the olive oil and butter over medium-high heat and sear the medallions for about 3 minutes per side. Season, remove, and set aside.
- In a large skillet with a splash of oil, sauté the garlic and onion until translucent. Add the sliced mushrooms and red wine, cook for a couple of minutes, stir in the cream, and carefully add the medallions.
- Finish cooking in the sauce for 5 to 10 minutes, depending on the doneness you like, without letting them dry out. Serve right away with the mushroom and wine sauce, and mashed potatoes or steamed vegetables.
Additional Tips
Use a thermometer
Pull the meat at 52 to 54 C (125 to 130 F) for medium-rare and let it rest a few minutes.
Deglaze the pan
Make the sauce in the same pan used to sear the meat, deglazing the browned bits with the wine.
Deepen the sauce
A teaspoon of Dijon mustard or fresh rosemary during the wine reduction adds depth.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White mushrooms | Cremini or portobello | 1:1 | More intense flavor |
| Red wine | Beef stock | 1:1 | Alcohol-free |
| Heavy cream | Crème fraîche | 1:1 | Tangier |
| Bacon | Prosciutto | 1:1 | Thinner, saltier |
Frequently Asked Questions (FAQs)
1. How do I keep the meat from drying out?
Do not overcook it, sear over high heat only to brown, and rest it 3 to 5 minutes before slicing.
2. Which mushrooms are best?
Cremini or portobello have more flavor and hold their texture better than white mushrooms.
3. Why wrap it in bacon?
Tenderloin is very lean; bacon adds fat and flavor and keeps the edges juicy.
4. What do I serve with it?
Mashed potatoes, gratin potatoes, or steamed vegetables.
What Is Filet Mignon?
Filet mignon is a cut from the narrow tip of the tenderloin, sliced into thick, small-diameter medallions.
A French Name
Filet mignon means dainty or delicate fillet in French, a nod to its tenderness.
Did You Know?
Wrapping lean meat in bacon or fat is a technique called barding, albardar in Spanish, used to keep it moist while cooking.
