Filet Mignon in Mushroom Sauce
A luxurious and elegant dish featuring tender filet mignon steaks smothered in a rich, creamy mushroom sauce. Perfect for special occasions or a gourmet dinner at home.
Ingredients
- 2 filet mignon steaks (6-8 oz each)
- 2 tbsp olive oil (divided)
- Salt and black pepper (to taste)
- 8 oz cremini or button mushrooms (sliced)
- 2 cloves garlic (minced)
- ½ cup beef broth
- ½ cup heavy cream
- 1 tsp fresh thyme (chopped)
- 1 tsp fresh rosemary (chopped)
- 1 tbsp unsalted butter (optional, for richness)
Instructions
- Season the Steaks: Pat the filet mignon dry with paper towels. Season generously with salt and pepper on both sides. Let sit at room temperature for 20 minutes.Sear the Steaks: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until a golden-brown crust forms. Remove and set aside.Sauté the Mushrooms: In the same skillet, add the remaining olive oil. Sauté the mushrooms until golden and tender (about 5 minutes). Add minced garlic and cook for 1 more minute.Make the Sauce: Deglaze the skillet with beef broth, scraping up any browned bits. Stir in heavy cream, thyme, and rosemary. Simmer for 5-7 minutes until the sauce thickens.Finish the Dish: Return the steaks to the skillet, spooning the sauce over them. Cook for 1-2 minutes to warm through. Add butter for extra richness if desired.Serve: Plate the steaks and top with the mushroom sauce. Serve immediately.
Notes
- Let the steaks rest for 5-10 minutes before serving to lock in juices.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.