Filet Mignon with Mushroom Red Wine Sauce

A wonderful meal for a wonderful mom.  Shop Farmers Nick’s and Pastured Perfect for a great selection of steaks .  Glunz Family Wine has your red wine…a cup for the recipe and the rest for mom.  Top it with crumbled blue cheese with a side of fresh asparagus.  It’s all at the Market.


  • Two 1-inch-thick filet mignon steaks 

  • Kosher salt and freshly ground black pepper 

  • Kosher salt and freshly ground black pepper  

  • 3 tablespoons unsalted butter 

  • 1 shallot, minced  

  • 4 ounces sliced mixed mushrooms 

  • 1 cup red wine


  1. Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.

  2. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.

  3. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.

  4. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.

  5. Spoon the sauce over the steaks and serve.

Recipe courtesy of Katie Lee, Food Network