This Filet Mignon with Madeira Mushrooms is something I make on super special occasions, because it is an expensive cut of meat. So for celebrations, big birthdays or Valentine’s Day, I dish out the best (in my book). Filet Mignon is so tender and juicy, it just melts in your mouth, which is why I love it. Although I am a true believer that you don’t put sauce on a good steak, I love my sauces. I especially like the combination of mushrooms and Madeira wine with this type of steak. It isn’t as much a sauce as it is a companion. The flavor of the meat is seriously elevated by the mushrooms without taking anything away from the filet. They go together like bread and butter…
Impressive, but not Difficult
The hardest part of making this dish is knowing when it is done. For that, I would suggest using a meat thermometer. In the recipe, you will find the temps and their corresponding levels of doneness. We like our steaks medium rare and I cook them entirely on the stove top. If you like your steak cooked to a higher temp, it can be finished in the oven. Instructions are in the recipe for that as well. I sear the steaks over medium heat. Then add the fresh thyme and butter letting it coat and season the meat as it continues to cook. This also adds a lot of flavor to the pan, which the mushrooms cook in after the steaks are removed. The mushrooms act like little sponges, soaking up all of the pan juices, butter and Madeira wine. Ooohhh, it is sooo good.
Like Bread and Butter
As amazing as this Filet Mignon with Madeira Mushrooms is, I imagine you’d like something else to go with it, right? I’m with you and I have some ideas. Check out Gluten Free Fettuccine Alfredo, Maple Glazed Bacon Wrapped Green Beans, Roasted Broccoli, Perfect Baked Potatoes or Roasted Gourmet Potatoes. Finish off the meal with handmade Nutella Creme Filled Chocolates, Easy Chocolate Mousse, Chocolate Covered Strawberries, Spiced Chocolate Cheesecake, Blueberry Cardamom Cream Pie or Limoncello Bundt Cake. So many great ways to celebrate with food!
Filet Mignon with Madeira Mushrooms
Ingredients
- 4 6 oz filet mignon steaks or beef tenderloin steaks - approximately 1 ½" thick steaks
- 6 tablespoon butter - *divided
- 5-6 stems fresh thyme
- 8 oz Shiitake or Baby Bella mushrooms - cleaned, stems removed & sliced
- ¼ cup Madeira Wine
- 2 tablespoon olive oil
- 1 large shallot - sliced thinly
- Salt and Pepper
Instructions
- Season filets with salt and pepper on both sides. Heat olive oil in a heavy bottom pan (I use a cast iron skillet) over medium heat. Once it is hot, place the meat in the pan, searing it until it browns, then flip over to brown on the other side.
- Once you have flipped the meat, add a tablespoon of butter on top of each steak and place the stems of thyme throughout the pan. As the butter melts, spoon it back on top of the meat.
- You can cook the meat to your desired doneness in the pan or once it is seared, you can place it in a 350 degree oven and continue to cook it. Rare= 130 to 140 degrees, Medium Rare= 145 degrees, Medium= 160 degrees, Well Done= 170 degrees. Remove from the oven when it is 5 degrees less than your ideal temp because it will continue to cook as it rests. Once the steaks are cooked to temp, transfer to serving plate(s) and let them rest while you cook the mushrooms in the pan you cooked the steaks in.
- In the same pan you cooked the steaks, add the mushrooms over medium heat. When browned, add the shallots. Once the shallots have softened, add the Madeira wine and season with salt and pepper. Add the final 2 tablespoons of butter. Once the butter melts, remove the tough thyme stems and it is ready to serve.
- Place ¼ of the mushrooms on each plate and place the filet of beef on top of the mushrooms.
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