Filet Mignon with mushrooms sauce. Generously season each side of the steaks with salt and pepper. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire.

This Filet Mignon with Mushroom Sauce is a simple meal that you can treat yourself to, because you always deserve something special! If you love this recipe, try my Filet Mignon with Gorgonzola Mashed Potatoes! Keep this filet mignon in mushroom sauce recipe handy for those special occasions when you need to cook to impress without putting a lot of effort in! You can cook Filet Mignon with mushrooms sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Filet Mignon with mushrooms sauce

Prepare 4 of beef tenderloin steaks.
You need 4 of bacon strips.
Prepare 1 of salt.
It's 1 of pepper.
You need 1 of vegetable oil.
You need 1 of tooth sticks.
You need of the sauce.
Prepare 200 grams of mushrooms.
Prepare 1/2 medium of onion.
Prepare 1 cup of red wine.
Prepare 200 grams of cream.
Prepare 1 tbsp of cornstarch.

Before I started cooking real meats, and by that I mean expensive cuts like filet mignon or pricier seafood like sea scallops,. This pan-seared Filet Mignon recipe really is our go to recipe for filet mignon. Searing makes it melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Watch the video tutorial on how to cook the best beef tenderloin.

Filet Mignon with mushrooms sauce instructions

Preheat oven at 350°F if available..
Get the steaks wrapped around with bacon. Like a ring around. Hold it with the tooth sticks.
Put a pan ( big enough for the four filets) on high flame. Add some oil and seal the filets for 40 seconds on each side..
Put salt and pepper on both sides of the filets and put them in an oven tray and into the oven. A secret for tender steaks is not to put salt until the very end or after they are sealed, salt makes meat hard. For meat lovers salt and pepper is just enough! :).
Meanwhile, on the same pan you just used, put the flame in high again, add some more oil and the chopped onion. Let it fry for about 20 seconds.
Add the wine to make a "déglacé". French for (unsticking the rests of a meal from its cooking recipient with a liquid; water, wine, lime, etc).
After one minute low the flame a little and add the mushrooms in thick slices or chunks. Let them cook for three minutes..
Add the cream, low the flame a little more, take the filets from the oven and put them into the sauce. Add also the juices from the meat. Let cook for one more minute and ready!! Serve and enjoy. A good purée is perfect for accompanying this delicious dish!.
Oops!! Don't forget to take the toothsticks out before you serve them! ;).

This is 'fancy restaurant' quality without the insane price tag. Add the whipping cream and bring just to boiling. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended. To serve, place steaks on a warm platter and spoon the sauce over the meat. My husband & I liked this a lot.