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Filet Mignon in Mushroom Sauce

Filet Mignon in Mushroom Sauce
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Filet Mignon in Mushroom Sauce is an elegant and tender steak dish elevated by a rich, savory mushroom sauce. This gourmet recipe combines melt-in-your-mouth filet mignon steaks with a flavorful sauce made from fresh mushrooms, aromatics, herbs, and optional cream or wine, perfect for special occasions or a luxurious everyday meal.

Ingredients

Scale

Steak

  • 2 thick filet mignon steaks (1.5 to 2 inches thick)
  • Salt and freshly ground black pepper, to taste

Searing and Sauce Base

  • 2 tablespoons olive oil
  • 2 tablespoons butter (or olive oil for dairy-free option)
  • 2 shallots or small onions, finely minced
  • 2 garlic cloves, finely minced

Mushroom Sauce

  • 8 ounces fresh mushrooms (cremini or button, sliced) – or a wild mushroom mix (shiitake, porcini) for variation
  • 1/2 cup red wine (optional, or substitute with dry white wine or more beef broth)
  • 1 cup beef broth or stock
  • 1/4 cup heavy cream or sour cream (optional for creamy sauce; can use coconut milk for dairy-free)
  • 1 teaspoon fresh thyme or rosemary (or tarragon/sage as alternative herbs)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Filet Mignon: Pat the filet mignon steaks dry with paper towels. Season generously with salt and fresh black pepper on all sides. Let them rest at room temperature for about 15 minutes to ensure even cooking.
  2. Sear the Steaks: Heat a skillet over medium-high heat and add olive oil and butter. When the fat is hot and shimmering, place the steaks in the pan without overcrowding. Cook each side for 3-4 minutes until a golden-brown crust forms, flipping only once. Remove the steaks from the skillet and tent them with foil to rest.
  3. Sauté the Aromatics and Mushrooms: Reduce heat to medium and add a bit more butter to the same skillet. Add finely minced shallots and garlic, cooking about 1 minute until fragrant and translucent. Add the sliced mushrooms and cook for 6-8 minutes until they release moisture and turn golden brown.
  4. Deglaze and Build the Sauce: Pour in red wine or broth to deglaze the pan, scraping up browned bits. Simmer until liquid reduces by half. Add more beef broth, then stir in cream or dairy alternative to create a silky sauce. Finish by adding fresh thyme or rosemary, seasoning with salt and pepper to taste.
  5. Combine and Serve: Return the rested filet mignon steaks to the pan for a brief warm-through, spooning plenty of mushroom sauce over each steak. Serve immediately, optionally garnished with fresh parsley or chives.

Notes

  • Let steaks come to room temperature before cooking for even doneness.
  • Do not overcrowd the pan when searing steaks; cook in batches if necessary.
  • Use a meat thermometer aiming for 130°F (54°C) for medium-rare.
  • Rest the meat after cooking to retain juiciness and tenderness.
  • Add fresh herbs near the end for a fragrant finish.
  • For dairy-free option, substitute butter and cream with olive oil and coconut milk.
  • Mushrooms like shiitake or porcini add flavor complexity.
  • Optional additions: smoked paprika or cayenne for a subtle heat.
  • Substitute red wine with dry white wine or extra beef broth if preferred.
  • Store leftovers tightly wrapped or in airtight containers; consume within 2-3 days.
  • Freeze sauce separately from steak to maintain quality.
  • Reheat gently adding beef broth to revive sauce texture.

Nutrition

Keywords: filet mignon, mushroom sauce, steak, gourmet dinner, easy steak recipe, creamy mushroom sauce, elegant dinner, tender steak

Find it online: https://marygourmet.com/filet-mignon-in-mushroom-sauce/