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Filet Mignon with Rosemary and Mushroom Gravy

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4


  • Vegetable oil cooking spray
  • 2 Wholesome Farms Direct Source-Verified 8-ounce filet mignon steaks
  • Salt and ground black pepper
  • 3 tbsp of olive oil
  • 2 tbsp of olive oil
  • 2 large or 4 small shallots, minced
  • 2 cups (about 5 ounces) assorted mushrooms coarsely chopped
  • Salt and freshly ground black pepper, to taste 
  • 1/2 cup dry Marsala wine
  • 1 1/2 cups low-sodium beef broth
  • 1 1/2 tbsp chopped fresh rosemary leaves
  • 1 1/2 tbsp all-purpose flour
  • 3 tbsp unsalted butter, at room temperature


  1. Preheat the oven to 400 degrees F.
  2. Prep a baking sheet with vegetable oil cooking spray.
  3. Season the steaks with salt and pepper according to your own taste preference.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the steaks and brown on all sides, which should take about 4 minutes.
  6. Transfer the steaks to the baking sheet and place on the center rack of the oven.
  7. Bake for 10 minutes for medium-rare steaks.
  8. Meanwhile, reusing the skillet used to brown the steaks, heat 2 tablespoons of olive oil over medium-high heat.
  9. Add the shallots and mushrooms, and season with salt and pepper according to taste preference.
  10. Cook until the shallots are soft, which should take about 5 minutes.
  11. Add the wine.
  12. After the ten minutes, remove the steaks from the oven.
  13. Transfer them to a cutting board, and let them rest for 5 minutes, loosely covered in foil to keep warm. 
  14. Return to the stove and stir the wine mixture, scraping up the fried bits from the bottom of the pan with a wooden spoon.
  15. Cook until most of the liquid has evaporated, which should take about 2 minutes.
  16. Stir in the rosemary and beef broth.
  17. Whisk in the flour until a smooth mixture has formed.
  18. Bring the mixture to a boil.
  19. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
  20. Remove the pan from the heat and stir in the butter until smooth.
  21. Season with salt and pepper according to your taste preference.

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