Filet Mignon with Portabella Sauce
Elevate your dining experience with this succulent Filet Mignon with Portabella Sauce, a restaurant-quality dish perfect for a special occasion or an indulgent weeknight treat. Tender, perfectly seared filet mignon steaks are crowned with a luscious, creamy portabella mushroom sauce infused with garlic, fresh thyme, and beef broth for a rich, velvety finish. This recipe expertly balances robust flavors with minimal effort, coming together in just 45 minutes. Serve this gourmet steak dish alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the irresistible sauce. Whether you're looking to impress guests or spoil yourself, this recipe is the epitome of elegance and comfort.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (divided) Butter
- 8 ounces (sliced) Portabella mushrooms
- 3 cloves (minced) Garlic
- 1 cup Beef broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon All-purpose flour
Instructions
Season each filet mignon steak generously on all sides with salt and black pepper. Let them rest at room temperature for 15-20 minutes before cooking.
Preheat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan.
Sear the filet mignon steaks for 3-4 minutes on each side to achieve a golden-brown crust. Use tongs to sear the edges for another 1-2 minutes. Remove steaks from the pan and set aside, loosely covering them with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the sliced portabella mushrooms. Sauté for 4-5 minutes until soft and golden brown.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove any raw flour taste.
Gradually pour in the beef broth, stirring continuously to make a smooth sauce. Allow the mixture to simmer for 2-3 minutes to thicken slightly.
Reduce the heat to low and stir in the heavy cream and fresh thyme leaves. Simmer gently for another 5 minutes until the sauce is rich and creamy.
Return the filet mignon steaks to the skillet, spooning the sauce over them to coat. Cook for 2-3 minutes to warm through and achieve desired doneness (medium-rare, medium, etc.).
Serve the filet mignon on individual plates, generously topped with the portabella sauce. Pair with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1034 mg | 22% | |
*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.
