Stuffed Filet Mignon with Red Wine Mushroom Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy filet mignon steaks stuffed with garlic herb butter, seared and roasted, then topped with a rich red wine mushroom sauce for an indulgent Valentine’s Day meal. This french-inspired valentine’s day ready in about 40 minutes pairs (6 oz each) filet mignon steaks, softened unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 640 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (11 ratings) Prep: 15 min Cook: 25 min Serves 2 French cuisine 640 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp softened unsalted butter, 2 cloves minced garlic, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp black pepper until well mixed.
  2. Step 2: Make a horizontal slit through the center of each 6 oz filet mignon steak to create a pocket. Stuff each pocket evenly with the garlic herb butter mixture.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed filets for 3 minutes per side until browned.
  4. Step 4: Transfer the skillet to the oven and roast the steaks for 6-8 minutes for medium-rare or until desired doneness, then remove steaks and tent with foil to rest.
  5. Step 5: Place skillet back on medium heat, add 1 cup sliced cremini mushrooms, and sauté for 4 minutes until tender and browned.
  6. Step 6: Sprinkle 1 tsp all-purpose flour over mushrooms and stir for 1 minute to cook flour.
  7. Step 7: Slowly add 1/2 cup dry red wine, scraping the pan to release browned bits, then add 1/2 cup beef broth. Simmer sauce for 5 minutes until reduced and thickened.
  8. Step 8: Serve filet mignons topped with the red wine mushroom sauce immediately.

Frequently asked questions

How long does Stuffed Filet Mignon with Red Wine Mushroom Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Filet Mignon with Red Wine Mushroom Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.

Can I substitute ingredients in Stuffed Filet Mignon with Red Wine Mushroom Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Filet Mignon with Red Wine Mushroom Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stuffed Filet Mignon with Red Wine Mushroom Sauce?

French valentine’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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