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Succulent Filet Mignon



Succulent Filet Mignon with Rich Portobello Mushroom Sauce


4 filet mignon steaks (about 6 ounces each)

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 tablespoons butter

4 large Portobello mushrooms, sliced

2 cloves garlic, minced

1 cup beef broth

1/2 cup port wine

1 tablespoon fresh thyme leaves

Additional fresh herbs, for garnish (such as parsley or chives)


Prepare the Filet Mignon:

Season the filet mignon steaks generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook to your preferred doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and set aside to rest.

Make the Mushroom Sauce:

In the same skillet, reduce heat to medium. Add butter and sliced mushrooms, sautéing until the mushrooms are golden and softened.

Add minced garlic and cook for another minute until fragrant.

Pour in beef broth and port wine, scraping up any browned bits from the bottom of the skillet. Simmer until the sauce is reduced by half and thickens slightly.

Stir in fresh thyme leaves.


Place the filet mignon steaks on plates. Spoon the Portobello mushroom sauce over the steaks.

Garnish with additional fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 510 kcal per serving | Servings: 4 servings❤️


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