Fillet Steak in Mushroom Sauce

A steakhouse plate made at home — a seared fillet under a rich, creamy mushroom and red-wine sauce. Quick, deeply savoury, and exactly the dinner for when you want something special without the fuss.

Why this works

• Fillet, seared and rested stays tender and pink under a sauce that would overwhelm a tougher cut.
• Mushrooms cooked down properly — driving off their liquid first — concentrates their flavour into the base of the sauce.
• A splash of Merlot and a little cream reduce into something glossy and rich, balancing the earthy mushrooms.

Ingredient notes and swaps

• Fillet steak — the tender choice; sirloin works if you would rather, just mind the timing.
• Button mushrooms — chestnut or a handful of wild mushrooms deepen the flavour; colour them well, do not stew them.
• Merlot — any dry red you would drink; it adds depth as it reduces.
• Double cream — for richness; crème fraîche gives a lighter, slightly tangy sauce.

Fillet Steak in Mushroom Sauce

Favourite Favourited

This Beef Filet recipe really and truly is an excellent way to impress. Every bite is so flavourful with that light mushroom wine cream sauce.

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Prep Time 17 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: French

Calories: 1000

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 Fillet Steaks
• 50g Unsalted Butter
• 2 Tbsp Rapeseed Oil
• 150g Button Mushrooms, sliced in half
• 1 Onion, finely diced
• 4 Garlic cloves, crushed
• 1 Tbsp Thyme
• 100ml Merlot wine
• 250ml Beef Stock
• 100ml Double Cream
• Sea Salt & freshly Ground Black Pepper

Method

 

1. Place a large heavy-bottomed pan over a medium heat and melt half of the butter and the oil.
2. Add sliced mushrooms and cook 5 minutes or until softened and most of the liquid has evaporated.
3. Add the onion and cook 3 minutes, stirring often.
4. Add garlic, thyme, 1 tsp sea salt and a grinding of black pepper.
5. Cook, stirring constantly, for 2 minutes or until garlic is fragrant.
6. Transfer mushrooms and onion to a large plate.
7. Wipe pan clean with a paper towel.
8. Place the same pan over a high heat and add the remaining butter and the oil.
9. When the butter is hot and finished foaming, add the steaks and sear for 3–5 minutes per side, turning once.
10. When the steaks are cooked to your preference, season and transfer them to the plate with mushrooms.
11. In the same pan over a high heat, add the red wine and boil down until reduced by half.
12. Add the beef stock and boil until about 150 ml of liquid remains in the pan (about 10 minutes).
13. Stir in the cream and boil for 2 minutes or until slightly thickened.
14. Season sauce to taste with salt and pepper if desired.
15. Add steaks and mushrooms back to the pan, spooning some of the sauce over the steaks.
16. Once steaks are just heated through, remove from heat and serve.
17. Accompany with fries and vegetable of choice.

Nutrition

Calories: 1000kcalCarbohydrates: 15gProtein: 51gFat: 78gSaturated Fat: 36gSodium: 500mgFiber: 2gSugar: 7g

Notes

Don't overcrowd the pan with mushrooms; cook in batches for best browning.
Ensure your pan is very hot before searing the steaks to achieve a perfect crust.
Adjust seasoning of the sauce to your exact preference before serving.

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Tips for success

• Cook the mushrooms hard until their water has gone and they start to colour — that is where the flavour is.
• Sear the fillet in a hot pan and rest it while you finish the sauce.
• Reduce the wine and stock before adding the cream so the sauce has body.
• Spoon the sauce over only as you serve, so the crust stays.

Make ahead, storage and reheating

• Make ahead: The sauce can be made ahead and gently reheated; sear the steaks fresh.
• Storage: Sauce keeps 2 days in the fridge.
• Reheating: Warm the sauce gently; do not boil once the cream is in.

What to serve it with

• Buttery mash or chips and a green vegetable. A glass of the Merlot you cooked with.

FAQ

Best cut? Fillet for tenderness; sirloin or rump at less cost, sliced after resting.

Which mushrooms? Button are fine; chestnut or wild add depth.

Can I make the sauce ahead? Yes — reheat gently and sear the steaks to serve.

How do I cook the steak? Hot pan, hard sear, rest — full method in our How to sear the perfect steak guide.

Try these next

Master the cut in our How to sear the perfect steak guide — then put it to work:

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