Filet Mignon with Mushrooms
Indulge in the ultimate steakhouse experience at home with this delectable Filet Mignon with Mushrooms recipe. Featuring tender, perfectly seared filet mignon steaks seasoned simply with salt and pepper, this dish is elevated by a rich, savory mushroom sauce made with cremini mushrooms, garlic, beef broth, fresh thyme, and a touch of cream. Achieve a flawless golden-brown crust on the steaks by pan-searing them to your preferred doneness, then use the same skillet to craft a velvety mushroom sauce that’s packed with layers of flavor. Ready in just 40 minutes from prep to plate, this impressive yet approachable recipe is ideal for an elegant dinner party, a romantic date night, or a gourmet family meal. Serve alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality feast in the comfort of your own home.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 8 ounces (sliced) cremini mushrooms
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 tablespoon heavy cream
Instructions
Remove the filet mignon from the refrigerator and let it rest at room temperature for 30 minutes before cooking.
Season both sides of the steaks generously with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Sear the filets for 3-4 minutes on each side until a golden-brown crust forms. Reduce the heat to medium and cook for an additional 2-3 minutes per side for medium-rare or adjust the time based on your preferred doneness.
Transfer the filets to a plate, tent loosely with foil, and let them rest while you prepare the mushroom sauce.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the sliced mushrooms to the skillet and sauté until they are golden brown and have released their moisture, about 5-7 minutes.
Pour in the beef broth and deglaze the pan, scraping up any browned bits. Add the thyme sprigs and let the mixture simmer for 5 minutes.
Stir in the heavy cream and simmer for another 2-3 minutes until the sauce has thickened slightly. Remove the thyme sprigs before serving.
Plate the rested filet mignon and spoon the mushroom sauce generously over each steak. Serve immediately and enjoy!
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3853 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
