I cook with wine. Sometimes I even add it to the food. -W.C. Fields
Wine is an ingredient that has been around for as long as we have known. I love cooking with it and specially with chicken, meats, sauces, pastas… and the list goes on. Cooking with wine gives the food you’re cooking wonderful depth of flavor. It is particularly prominent to use wine in Italian and French cooking. In cooking, I personally love paring wine with mushrooms. The flavors compliment each other so well. And of course, my favorite part of this sauce is the truffle butter… yummy!
So, here it is. This is a special filet mignon recipe. I love it because it’s made in one pan and it’s pretty to make. The truffle mushroom wine sauce is so delicious and unlike anything you have tasted before. You will have plenty of people asking you to cook this dish over and over or you will have plenty of recipe requests. It’s a perfect for any occasion, specially those special date nights!
4 Tablespoons unsalted butter, divided
2 Tablespoons olive oil, divided
16 oz baby bella mushrooms, thickly sliced
2 small shallots, finely diced
4 medium garlic cloves, minced
1 Tablespoon chopped fresh thyme or 1 teaspoon dry thyme
4 (8 oz each) filet mignon steaks about 1″ to 1 1/2” thick
3/4 cup Cabernet wine
1 cups low sodium beef broth
1/2 cup heavy whipping cream
2 tablespoons truffle butter
Salt and Pepper to taste
Remove steaks from fridge about 30-45 minute before cooking and let rest.
Place a large cast iron skillet 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 shallots and cook another 3 minutes.
Press in garlic cloves then season with salt, pepper and 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 papertowel.
Preheat oven to 400 degrees F.
Pat dry steaks with a paper towel and season all over with a generous amount of salt and pepper.
Place the same pan over high heat and add 2 Tbsp butter and 1 Tbsp oil.
When butter is hot and finished foaming, add seasoned steaks to skillet and sear, turning over once with tongs about 2 minutes.
Transfer the skillet to the oven and let cook for 8 minutes for medium steaks.
Pull out the skillet and transfer steaks onto dishes, cover with foil, and let sit for 10 minutes.
In the meantime, return mushroom mixture to skillet, add the wine and boil, until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan.
Add the beef broth and boil until about ⅔ cup liquid remains (5-6 min).
Add ½ cup cream and boil until sauce thickens slighly (2 min).
Add Truffle Butter and stir in to make sure it is all melted.
Place steaks on cutting board and slice onto 1/2 inch slices. (If you wish to leave the steak whole, by all means skip this step.
Return steaks to the pan and heat until warmed through with sauce(1 - 2 min).
Plate the steaks and spoon a good amount of mushroom sauce over each. I served this with Arugula Salad. Other great options are Scalloped Potatoes, mashed potatoes, or vegetables.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!