Filet Mignon with Madeira Mushroom Sauce

Name: Filet Mignon with Madeira Mushroom Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Française
Ingredients: 6 filet mignon steaks; 1 small can sliced mushrooms, drained; 4 tablespoons unsalted butter; 1 medium onion, finely diced; 2 beef bouillon cubes; 1 cup dry Madeira wine (or dry red wine); 1 tablespoon cornstarch; Salt and freshly ground black pepper; Fresh parsley, chopped, to garnish (optional)

By Marie Lefebvre · Updated October 26, 2026

Tender pan-seared filet mignon steaks smothered in a rich, velvety Madeira wine and mushroom sauce — this recipe feels indulgent but comes together in under 30 minutes. It's the kind of dish that turns an ordinary weeknight into something worth remembering. Serve it with creamy mashed potatoes or buttered noodles and let the sauce do all the talking.

Prep⏱️ 30 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

6 filet mignon steaks
1 small can sliced mushrooms, drained
4 tablespoons unsalted butter
1 medium onion, finely diced
2 beef bouillon cubes
1 cup dry Madeira wine (or dry red wine)
1 tablespoon cornstarch
Salt and freshly ground black pepper
Fresh parsley, chopped, to garnish (optional)

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Directions

1
Season steaks generously with salt and pepper. Melt 2 tablespoons of butter in a large skillet over high heat. Sear the steaks for 2–3 minutes per side until deeply browned. Transfer to a plate and set aside.
2
Reduce heat to medium. Add the remaining butter to the same skillet and sauté the diced onion for 2 minutes until softened. Add the drained mushrooms and crumbled bouillon cubes, stirring to combine. Cook for another 3 minutes.
3
Pour in the Madeira wine and bring to a boil. Let the sauce reduce over medium heat for about 10 minutes, until slightly thickened and fragrant.
4
Mix the cornstarch with 60 ml (¼ cup) of cold water until smooth. Stir it into the simmering sauce and cook for 1–2 minutes, stirring constantly, until the sauce coats the back of a spoon.
5
Return the steaks and any resting juices to the skillet. Cover and simmer on low heat for 5 minutes, allowing the meat to finish cooking and absorb the flavors of the sauce.
6
Plate immediately, spoon the sauce generously over the steaks, and garnish with fresh parsley if desired.

💡 Chef's Tip

Don't skip deglazing the pan right after searing — those browned bits clinging to the bottom are pure flavor. Swap the bouillon cubes for homemade beef stock if you have it; it elevates the sauce considerably.