Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seared Filet Mignon with Red-Wine Mushroom Sauce

Featured in our 2017 Christmas Guide

Servings: 6

The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley of roasted vegetables.


  • 1-1/2 cups dry red wine
  • 1/2 cup Sauternes
  • 3 cups thinly sliced red onion (about 1 large)
  • 4 oz. fresh chanterelle or maitake mushrooms, chopped (about 1 cup)
  • 3 medium cloves garlic, coarsely chopped
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. piment d’Espelette
  • 1 tsp. dried rosemary
  • 2 cups lower-salt beef broth
  • 6 2-inch-thick beef tenderloin medallions
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. cold unsalted butter, cut into 1/2-inch pieces


  • Combine the wine, Sauternes, onion, mushrooms, garlic, parsley, pepper, and rosemary in a medium saucepan. Bring to
    a boil, lower the heat, and simmer briskly to reduce the liquid by half, about 10 minutes. Add the broth and simmer to reduce by half again, about 13 minutes. Strain the liquid and discard the solids. Clean the saucepan and return the strained liquid to the pan. Reduce until there is just more than 1/3 cup liquid remaining, about 5 minutes.
  • Position a rack in the center of the oven and heat to 425°F. Heat a large cast-iron skillet over high heat. Pat the beef dry with paper towels. Season both sides generously with salt and pepper. Sear, in batches if necessary, for 2 minutes per side. Transfer the beef to a baking pan and roast until medium rare (130°F), about 8 minutes. Tent with foil and let rest.
  • Return the wine reduction to a simmer. Remove from the heat and whisk in the butter. Season to taste with salt. Serve the sauce with the steaks.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks