Filet Mignon in Mushroom Wine Sauce

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“Absolutely delicious way to serve a filet mignon.”

Ingredients Nutrition

  • 2 filet mignon steaks
  • 2 tablespoons butter, divided
  • 3 tablespoons shallots, minced
  • 14 cup fresh shiitake mushroom
  • 34 cup cabernet sauvignon wine, divided
  • 5 fluid ounces beef consomme
  • 12 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon dried thyme


  1. In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
  2. Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
  3. Remove the mushrooms from sauce, set aside.
  4. Boil sauce over high heat until reduced to 1/4 cup.
  5. Combine sauce with mushrooms in bowl. Set aside.
  6. Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
  7. Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
  8. Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
  9. Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
  10. Place steaks on plate and pour sauce over. Garnish with fresh thyme.

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