A sliced filet mignon with chanterelle marsala sauce in a bowl beside it on a wooden cutting board.

This filet mignon with chanterelle Marsala sauce is made with pan-seared beef that's topped with a creamy Marsala wine, garlic, thyme, and chanterelle mushroom sauce. It's fast and easy to prepare but tastes like a special occasion meal from a fancy steakhouse.

A sliced filet mignon with chanterelle marsala sauce in a bowl beside it on a wooden cutting board.

Adapted from Eugenia Bone | The Fantastic Funghi Community Cookbook | Insight Editions, 2021

The more I learn about mushrooms, the deeper into mycology I fall. My daughter and I love foraging for, and dining on, chanterelles from old-growth mixed hardwood forests. I hope this will continue to be a family tradition for years to come. 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!–Eugenia Bone

Filet Mignon with Chanterelle Sauce FAQs

Can you substitute a different type of mushrooms for chanterelles?

Yes, you certainly can. You can substitute your favorite type of mushrooms here. Our testers found that this worked well with cremini or shiitake mushrooms, or a combination of both.

What should you serve with this filet mignon?

The beef and creamy mushroom sauce are the stars of the show here, so a simple side like pan-fried green beans or a baked potato would complement it nicely.

Can I serve the chanterelle sauce with a different type of meat?

Yes. As author Eugenia Bone suggests, the sauce also pairs well with pork chops.

Filet Mignon with Chanterelle Marsala Sauce

A sliced filet mignon with chanterelle marsala sauce in a bowl beside it on a wooden cutting board.

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 10 mins

Cook 25 mins

Total 35 mins

  • 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.

Serving: 1 portion Calories: 1124 kcal (56%) Carbohydrates: 18 g (6%) Protein: 44 g (88%) Fat: 90 g (138%) Saturated Fat: 43 g (269%) Polyunsaturated Fat: 4 g Monounsaturated Fat: 33 g Trans Fat: 1 g Cholesterol: 278 mg (93%) Sodium: 151 mg (7%) Potassium: 1373 mg (39%) Fiber: 4 g (17%) Sugar: 6 g (7%) Vitamin A: 1336 IU (27%) Vitamin C: 1 mg (1%) Calcium: 84 mg (8%) Iron: 10 mg (56%)

Recipe Testers' Reviews

Originally published March 25, 2022

Recipe © 2021 Eugenia Bone. Photo © 2021 Evan Sung. All rights reserved. All materials used with permission.

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