Filet Mignon with Cabernet Sauce Recipe

This Filet Mignon with Cabernet Sauce Recipe is the perfect choice for a special occasion dinner. The filet mignon is a cut of beef that comes from the tenderloin, and it is known for its rich flavor and melt-in-your-mouth texture.

Filet Mignon with Cabernet Sauce Recipe


  • 1 1/2 pounds filet mignon steak
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine
  • 1/4 cup chopped shallots
  • 1/4 cup chopped mushrooms
  • 1 tablespoon butter
  • 1 teaspoon thyme leaves


  1. Preheat the oven to 400 degrees F.
  2. Season the filet mignon with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the filet mignons and cook for about 3 minutes per side, or until they are browned all over. Remove the steaks from the skillet and set aside.
  3. To the same skillet, add the red wine, shallots, mushrooms, butter, and thyme leaves. Cook for about 5 minutes, or until the shallots are softened and the mushrooms are cooked.
  4. Return the filet mignons to the skillet and spoon the sauce over them. Transfer the skillet to the oven and bake for about 10 minutes, or until the steaks are cooked to your desired level of doneness.
  5. Remove from the oven and let rest for 5 minutes before serving.

Variations on Filet Mignon with Cabernet Sauce Recipe

There are many ways that you can change up this recipe to suit your own personal taste. Here are a few ideas:

  • If you don’t like mushrooms, you can leave them out of the sauce.
  • Try using a different type of red wine in the sauce, such as Merlot or Pinot Noir.
  • For a richer flavor, you can use beef broth in place of some of the red wine.
  • Add a tablespoon of Dijon mustard to the sauce for a bit of tang.
  • Try serving the filet mignon with roasted potatoes or roasted vegetables instead of mashed potatoes.
  • Garnish the dish with fresh parsley or thyme leaves.

Tips for making the cabernet sauce

Making the cabernet sauce is really easy, but there are a few things to keep in mind to make sure it turns out perfectly.

  • Make sure you cook the shallots and mushrooms until they are softened before adding the red wine. Otherwise, the sauce will be too sharp.
  • Be sure to simmer the sauce for a few minutes after adding the red wine to allow the alcohol to cook off.
  • If you want a thicker sauce, you can add a spoonful of tomato paste or flour at the beginning when you are cooking the shallots and mushrooms.
  • Don’t let the sauce boil or it will reduce too much and become too thick. Just simmer it on low heat until it has reduced by about half.

Serving suggestions

The cabernet sauce is a classic French sauce that is made with red wine, shallots, and mushrooms. It is the perfect pairing for the filet mignon, and it really brings out the flavor of the meat. This dish can be served with mashed potatoes or roasted vegetables. It is sure to impress your guests and leave them asking for seconds.

This recipe makes enough filet mignon and sauce for 4 people. If you are serving a larger crowd, you can double the recipe. leftovers can be stored in the refrigerator for up to 3 days. Reheat the filet mignon and sauce gently in a skillet over low heat before serving.