4.80 / 5 votes

Filet Mignon with Chanterelle Marsala Sauce

We love chanterelles best with a steak or pork chop. Keeping a recipe simple is the best practice, and my daughter and I created this one together!

Prep Time10

Cook Time25

Total Time35

Course: Mains

Cuisine: American

Servings: servings

Calories: 1124

▢ Four (8-ounce) beef filet mignons
▢ Kosher salt and freshly ground black pepper
▢ 1 to 2 tablespoons mild vegetable oil
▢ 5 tablespoons (2 1/2 oz) unsalted butter, divided
▢ 1 teaspoon minced garlic
▢ 1 pound fresh chanterelle mushrooms (or substitute your favorite mushrooms), sliced
▢ 1 teaspoon chopped fresh thyme
▢ 1 cup dry Marsala wine
▢ 1 cup heavy cream

Preheat the oven to 400°F (205°C).
Season the beef filets with salt and pepper. Heat a large ovenproof skillet over high heat. When the skillet is smoking, add the oil. Carefully set the filets in the skillet and sear them until the meat browns and releases easily from the pan, 2 to 3 minutes. Flip the meat over and brown the other side for 2 minutes more.
Transfer the skillet to the oven and cook to your desired doneness, about 6 minutes for medium-rare.
Remove the skillet from the oven, add 4 tablespoons of butter, and baste the meat with the butter for about 1 1/2 minutes. Transfer the meat to a platter and allow it to rest for 10 minutes.
While the meat rests, melt the remaining 1 tablespoon of butter in the same skillet over medium heat and add the garlic. Cook until the garlic starts to sweat, 1 to 2 minutes, then toss in the chanterelles. Season the mushrooms with salt and pepper and add the thyme. Cook, stirring frequently until the mushrooms release their liquid, 7 to 10 minutes.
Add the wine and continue cooking until the liquid in the pan is reduced by half, about 3 minutes. Add the cream and simmer until the sauce takes on a lovely caramel color and is reduced by about a quarter, about 4 minutes more.
Spoon the chanterelle sauce over the filets and serve immediately.