≡ Menu

Filet mignon steak with mushroom red wine cream sauce

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

filet mignon steak with mushroom sauce, Chateau Margaux, red Bordeaux wine

This was a very special dinner. A couple of days ago my husband opened a bottle of 1987 Chateau Margaux (red Bordeaux wine) for a wine testing, and we had to drink it last night because the bottle was already open. This wine was bottled when I was 9 years old. Where does the time go? I feel old. Well, we don’t drink wine like that every day, and special wine requires something special for dinner. So, I sort of had to do backward wine pairing, choosing the right dinner to go with this particular wine. There aren’t many main courses out there that go with a fine red Bordeaux better then prime steak.   I had a couple of filet mignon steaks in the freezer for a while (a story similar to rack of lamb in my freezer) – a perfect choice of meat for a fine bottle of wine. We actually don’t eat much red meat in our family, but when we do, it’s better be really high quality.

filet mignon steak with mushroom sauce, oyster, abalone

Then, I realized that our grill has not been fixed yet, so I was going to cook steak on the stove, then in the oven. I’ve done it before, and you can actually prepare a perfect steak (rare or medium-rare) without a grill. In fact, when using prime filet mignon steak, I almost prefer to do it in house, because I want the least amount of flavors to interfere with meat. I don’t want any extra smokiness from the grill, and I use only basic seasoning: salt, pepper and olive oil. That way, what you taste is the fine piece of meat, and not the spices.

I also like to prepare steak “the French way” – with a nice, rich, creamy sauce on the side. I happened to have a whole bunch of different kinds of mushrooms that my husband picked up at the Asian market (they have the largest mushroom selection in Phoenix). So, a creamy mushroom and wine based sauce sounded really good to accompany the steak! I love to stew various types of mushrooms in wine and discover different flavors for each mushroom type. This time, I had oyster and abalone mushrooms. Abalone mushrooms have earthy, meaty flavor, and that flavor goes really well with steak. You can find abalone mushrooms at any large Asian market. They look differently than most mushrooms: they have very large stems. I had 2 of those, and that would be plenty for 3 servings. When sliced and roasted, abalone mushrooms look like potatoes, – you can see for yourself on my photos.

filet mignon steak with mushroom sauce, oyster, abalone, red wine

To cook steak successfully on the stove is easy, but it does require some practice, just like it requires practice to grill the steak just right. Method that I use below requires first pan frying the steak and then cooking it in the oven. I will describe below exactly how I cooked my steak on the stove, but because all stove tops and ovens are different, yours might require more or less time to reach the desired doneness (rare, medium-rare, etc. ). You’ll just have to watch your steak carefully. I think the pan frying method works great for thicker cuts, such as filet mignon (the ones on the photo were almost 2 inches thick). So, for any cuts like these, which are 1.5″ thick or more, this is a great, fail-proof method. For any thinner steak, skip the oven part.

filet mignon steak in mushroom cream sauce, oyster mushrooms, abalone, red wine

Filet mignon steak in mushroom cream sauce, cooked on stove top, then in oven

Prep time: 60 min
Cook time: 30 min


  • 2 filet mignon steaks
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 abalone mushrooms
  • 1 tablespoon olive oil
  • 2 bell peppers
  • 1 tablespoon olive oil
  • salt and pepper to taste

How to grill steak on the stove:

1) Make sure steaks reach room temperature before you cook them. Never cook a cold steak. That means if you kept them in the refrigerator, they have to be out at room temperature for an hour before cooking.

2) Heat a skillet (cast iron or stainless steel) until very hot. Do not use non-steak pans. Preheat oven to 500 F (broil).

3) Season steaks generously with salt, pepper, brush with oil on both sides.

4) When pan is hot enough, add steaks. Do not add olive oil to the pan – olive oil should only be brushed on steaks. Cook steak on one side for 3 minutes (for rare). Do not move the steak because the crust is forming. Steak should sizzle, and a nice caramelized brown crust should form.

prime filet mignon

5) After you pan-fried the steak for 3 minutes as in step 4, turn the steak over to the other side and immediately put the pan with steaks in the oven under the broiler. Broil for about 4 minutes for rare to medium-rare. Check the steak half-way to make sure you don’t overcook it. Depending on the thickness of the cut, it could take just 2 minutes to reach medium rare (or 120 to 125 degrees Fahrenheit temperature inside the steak). My steak was 2″ thick, so I kept it under the broiler for 4 minutes. In general, for any cuts which are 1.5″ thick or more, this is a good method. For any thinner steak, you might skip the oven part altogether.

6) Remove steak from the oven, cover loosely with foil and let them sit for 10 minutes, covered. They will continue cooking and the juices will distribute nicely.

How to cook abalone mushrooms:

1) Slice abalone mushrooms thinly like you would slice potatoes.

2) Heat olive oil in a frying pan. Add mushrooms, season generously with salt and pepper, and cook 4 minutes on each side on high or medium until nice golden crust forms.

abalone mushrooms

3) Remove to a platter.

How to cook bell peppers:

1) Similarly to abalone mushrooms, heat olive oil in a frying pan, add sliced bell peppers. Cook them on high heat for about 8 minutes, turning once, until they look roasted.

How to prepare red wine mushroom sauce:

Follow instructions here: how to prepare red wine mushroom sauce.

To serve, pour red wine mushroom cream sauce on the serving plate. Place steak on top of creamed mushrooms. Put abalone mushrooms on one side of the sauce, and roasted bell peppers on the other side.

filet mignon steak with mushroom sauce, Chateau Margaux, red Bordeaux wine



Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 21 comments… add one }
  • Kim (Feed Me, Seymour) October 15, 2012, 5:52 pm

    That filet looks absolutely to die for. The color alone is making me drool. My husband would flip for it so I’m definitely adding it to my must make list!

    • Julia October 15, 2012, 6:38 pm

      Thank you! You can’t go wrong with the filet mignon if cooked rare to medium-rare.

  • Lisa H. October 15, 2012, 8:54 pm

    I am not much of a red meat eater but your steaks looks delicious.

    • Julia October 15, 2012, 9:28 pm

      I don’t eat much red meat myself. Only on special occasions. And when I do, the meat better be top quality. 🙂

  • Jess October 15, 2012, 11:48 pm

    Nothing beats an amazing steak! It looks melt in your mouth! Sounds like a wonderful meal.

    • Julia October 15, 2012, 11:54 pm

      The steak was delicious! Thank you.

  • Lois Christensen October 16, 2012, 4:32 am

    My hubby would love your steak! Your plum tart looks delicious as well!

    • Julia October 17, 2012, 1:40 am

      Thank you! Steak is such a man food, isn’t it? My husband is so much crazier about steak than I am!

  • Jean | Delightful Repast October 16, 2012, 6:20 am

    Julia, I so agree with you about cooking a steak “the French way.” I always cook them on the stove and make a lovely little pan sauce. And I, too, don’t eat meat a lot of meat, but when I do it’s high quality. Would love to have tasted that Chateau Margaux!

    • Julia October 17, 2012, 1:48 am

      I love creamy sauces! Sometimes, I have to deliberately stop myself from using cream in every single dish. 🙂 But the steak and the wine called for it. Chateau Margaux was great, I am always curious to taste older wines.

  • Nami | Just One Cookbook October 16, 2012, 11:42 am

    Hi Julia! Wow… my husband LOVES steak and he sometimes cook steaks in cast iron too. I think he loves this recipe and your photo of steak will make him drool… 😀 I like mine to be a little bit more cooked but my husband always prefer just like how you prepared!!! You take gorgeous close-up shots!!

    • Julia October 17, 2012, 1:49 am

      Thank you! My husband is a much bigger fan of steaks than I am. I usually eat half of mine, and he eats his and whatever is left on my plate. 🙂

  • Kiran @ KiranTarun.com October 17, 2012, 10:57 am

    I love a rich and delicious mushroom sauce! Looks so decadent 🙂

  • [email protected] October 18, 2012, 10:14 am

    Everything looks deliciously decadent!

  • sippitysup October 18, 2012, 10:49 am

    That’s a gorgeous hunk of meat. Perfectly cooked too. GREG

  • Kate October 18, 2012, 1:40 pm

    beautiful presentation – the pics are wonderful and the mushroom sauce sounds incredible!

  • Stacy October 19, 2012, 1:37 pm

    The coloring on the steak is insane. I want to dive into it right now! Great job cooking that!

    • Julia October 29, 2012, 12:44 pm

      Thank you!

  • Sarah | Shine Food February 11, 2013, 1:39 pm

    Oh my! This must have been heavenly with such an impressive wine. Perhaps you’ll consider contributing it to this month’s Shine Supper Club. We’re collecting Valentine’s-ready recipes for seduction, and this likes it would do the trick! 😉

Leave a Comment