Filet Mignon with Creamy Madeira Mushroom Sauce for Two

Filet MignonSucculent Filet Mignon is a romantic and enticing entrée to serve for Valentine’s Day. Instead of struggling to get a reservation at a good restaurant – as well as paying inflated prices for that special evening – each Valentine’s Day I make a delicious Filet Mignon for my husband, Tim, using an easy and relatively quick recipe. We spend that evening at home with the Filet cooked to perfection and accompanied by a nice bottle of Cabernet wine.

First, a good quality Madeira wine is a must for this recipe. The recipe doesn’t require much of the Madeira, so don’t toss the rest of the wine; instead re-cork the bottle and keep it in the fridge for up to a year for future Madeira sauce recipes.

This recipe is a favorite for many other special occasions as well. Serve the Filet Mignon with a side salad or fresh vegetables.

Filet Mignon

Filet Mignon with Creamy Madeira Mushroom Sauce for Two

Adapted from Epicurious.

Servings 2 servings
Author Jurga


  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 1/2 cups sliced baby bella mushrooms, (or mushrooms of your choice)
  • 1/4 cup minced shallots, divided
  • 2 cloves garlic, minced, divided
  • 1/2 Tablespoon chopped fresh thyme
  • 2 5-ounce filet mignon steaks, (each about 3/4 inch thick)
  • 1/4 cup Madeira wine
  • 3/4 cup beef broth
  • 1/4 cup whipping cream
  • Salt and pepper to taste


  1. Melt 1 Tablespoon each of the butter and the olive oil in a medium skillet over medium heat.
  2. Add mushrooms and saute until tender, about 5 minutes.
  3. Add half of the shallots and half of the chopped garlic and saute until shallots are soft, about 2-3 minutes.
  4. Add the thyme; season with salt and pepper.
  5. Transfer mushroom mixture to medium bowl and set aside.
  6. Melt remaining butter and oil in the same skillet over medium-high heat.
  7. Season steaks with salt and pepper.
  8. Add steaks to the skillet and cook on high to desired doneness, about 3 minutes per side for medium-rare.
  9. Transfer steaks to a plate and cover. Steaks will continue to cook.
  10. Lower the heat to medium-high.
  11. Add the remaining shallots and garlic to the same skillet. Saute 1-2 minutes or until soft.
  12. Add Madeira and beef broth and boil until mixture is reduced to 1/3 cup, about 3-4 minutes.
  13. Add cream and boil until sauce thickens slightly, about 2 minutes.
  14. Stir in mushroom mixture.
  15. Add salt and pepper to taste.
  16. Return steaks to skillet and cook until just heated through.
  17. Place filets on individual serving dishes and spoon sauce on top.
  18. Serve immediately.

Recipe Notes

Gr8 Tips:

  • Sauce can also be used for Chicken Marsala.
  • Marsala wine can be substituted for Madeira.

  • Recipe can be easily doubled to serve 4.

Adapted from Epicurious.


  1. Judy Tanner | 19th Jan 16

    Jurga, this recipe sounds delicious and I want to try it. I have a question, do you add the beef broth when you add the Madeira?

    • Jurga | 20th Jan 16

      Yes, add the beef broth at the same time. Let us know how it turns out Judy!

  2. Judy Tanner | 1st Apr 16

    Jurga, I finally made this for dinner last night and it was so yummy! And easy too. Thanks for a great recipe.

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