Pan Seared Filet Mignon with Cranberry Wine Pan Sauce




This is a dish that I actually made for Valentines Day and loved so much that I made it again tonight. I am not sorry… I know that it is an expensive cut of meat, but I feel as if I dont make steak enough at my house and that we deserved a bit of indulging for tonight. Initially I was afraid that I would mess up it some how, drying the filet out or over season it but I will tell you right now… this is a fool proof method of making a filet mignon!

::Cue applause::



3 – 4 Slices of Filet Mignon (about 1″ – 1 1/2″thick each)



2 Tbsp Olive Oil

2 Tbsp Butter + 4 Tbsp Butter for Pan Sauce

3 Mushrooms; sliced thinly

1/3 Cup Cranberry Wine (Or any dry red wine is just as good)


First allow your filets to rest at room temperature for 30 minutes. Use this time wisely to start drinking the wine you should be cooking with!




And I suppose we should pre heat the oven to400 as well as slice up our mushrooms so that they are ready when we need them, huh?


Heat 2 Tbsp olive oil + 2 Tbsp butter over medium heat. We want the oil to be hot and bubbly but not smoking.


While the oil is doing its magic, heavily salt your meat on both sides. Don’t be afraid… most of it will cook off in the oil so that is why I say heavily.


Sprinkle with a nice heaping of pepper.


Rub it into the filets well, and check on your oil.


Once ready, place your filets in the pan and REFRAIN from shaking or rearranging them. We want to let them be so that they get a nice seared crust going on. This should only take 4-5 minutes.


Flip the filets and cook an additional 1-2 minutes. What I do is place a greased baking sheet in the oven while it is cooking for the last 1-2 minutes so that it is nice and hot from the get-go. When ready transfer the filets onto the baking sheet and bake 10-12 minutes for rare or longer to your liking. (If you used an oven safe skillet then you can just transfer the whole thing to the oven and by pass the baking sheet)


While your filets are in the oven, throw your mushrooms into the pan juices left over from the steaks. Saute about 2 minutes until caramelized.


Pour in your wine and allow to reduce for a few minutes.


Stir in the butter and adjust with salt and pepper to taste.


Just look at it! XD


Allow your filets to rest for 5 minutes covered before serving so that the juices settle.




Plate and serve with the mushrooms and pan sauce on top.


I served mine with brussel sprouts and roasted garlic mashed potatoes but serve with anything you would like!






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s