There’s something about the aroma of seared steak mingling with earthy mushrooms that makes an evening feel special. The sizzle of the filet mignon as it hits the hot skillet, the gentle bubbling of rich mushroom sauce thickening on the stove—it’s a sensory invitation to slow down and savor. One night not long ago, I lit a few candles, poured a glass of wine, and let this dish take center stage. The first bite was tender, juicy, and comforting, like a quiet celebration at home.
The mushroom sauce, creamy with just a hint of thyme, wrapped every morsel in warmth. It wasn’t about impressing anyone, just about creating a moment of joy with simple, quality ingredients. That night, the kitchen filled with soft jazz and laughter, and the dish became more than dinner—it was an experience.
- Rich, creamy mushroom sauce complements the tender filet mignon perfectly.
- Cooked to your preferred doneness, making every bite juicy and satisfying.
- Elegant enough for special occasions yet simple enough for a weekday treat.
- Ready in just over half an hour, proving gourmet doesn’t have to be complicated.
- Pairs beautifully with a glass of white wine or your favorite sides.
If you’re hesitant about trying something new on a weeknight, this recipe is forgiving and straightforward. It’s a little luxury that fits seamlessly into your routine.
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Filet Mignon in Mushroom Sauce
- Total Time: 35 minutes
- Yield: 2
Description
A tender and juicy filet mignon cooked to perfection and served with a rich, creamy mushroom sauce. This elegant dish is perfect for special occasions or a gourmet dinner at home.
Ingredients
2 filet mignon steaks, each about 6 ounces and 1.5 inches thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 cup cremini mushrooms, sliced
1/4 cup shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup beef broth
1/4 cup heavy cream
1 teaspoon fresh thyme leaves
Instructions
Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for 15 minutes before cooking.
Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the pan is hot but not smoking.
Add the filet mignon steaks to the skillet and sear for 4 minutes on the first side without moving them.
Flip the steaks and cook for an additional 4 minutes for medium-rare doneness, or longer to your preferred doneness.
Remove the steaks from the skillet and transfer them to a plate; cover loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the sliced mushrooms and sauté for 5 minutes until they release their moisture and begin to brown.
Add the finely chopped shallots and minced garlic to the mushrooms and cook for 2 minutes until fragrant and softened.
Pour in the dry white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, cooking until the wine is reduced by half, about 3 minutes.
Add the beef broth and continue to cook for 3 minutes to reduce slightly.
Stir in the heavy cream and fresh thyme leaves, and simmer the sauce for 2 minutes until it thickens slightly.
Return the filet mignon steaks to the skillet and spoon the mushroom sauce over them to warm through for 1-2 minutes.
Serve the filet mignon steaks topped with the mushroom sauce immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I prepare the mushroom sauce ahead of time? Absolutely. You can make the sauce in advance and gently reheat it before serving to save time.
What if I prefer my steak well done? No worries—simply cook the filet mignon a bit longer until it reaches your desired doneness.
Is there a substitute for dry white wine in the sauce? Yes, you can replace it with additional beef broth or a splash of apple cider vinegar for acidity.
How do I store leftovers? Keep any remaining steak and sauce in an airtight container in the refrigerator for up to two days and reheat gently on the stove.
Ready to bring a little restaurant magic to your table? This filet mignon with mushroom sauce is waiting to be the highlight of your evening.