Pan-Roasted Filet Mignon with Red Wine Mushroom Sauce

Pairing: Dry Creek Vineyard Endeavour Cabernet Sauvignon



  • 6 filet mignon (6 oz portions)
  • 2 cups Endeavour Cabernet Sauvignon
  • 1 tbsp fresh thyme, lightly chopped
  • ¼ cup red wine vinegar
  • 2 cups beef stock
  • 1 lb mushrooms, roughly chopped
  • 2 tbsp unsalted butter
  • ¼ cup extra virgin
  • olive oil
  • sea salt & pepper to taste



Preheat the oven to 400°F. Season both sides of the filets with salt and pepper and sear in a hot pan with olive oil until golden brown, about 2 – 3 minutes on each side. Remove from pan, set aside and repeat with remaining steaks.

In the same pan that the meat was cooked, add the Cabernet Sauvignon, mushrooms and red wine vinegar and reduce until syrupy. Add beef stock and thyme and reduce until sauce coats the back of a spoon or by 2/3. When ready to serve, season with salt and pepper and stir in 2 tablespoons of butter.

Place meat in oven and cook for about 4 minutes or until desired temperature is reached (120º F for medium rare, 135ºF to 140ºF for medium). Remove filets from oven and let rest for five minutes. Place the filet mignon on the center of the plate and spoon the sauce on top.

Serves 6.