Pan Fried Filets with Mushroom Sauce
Elevate your dinner table with these succulent Pan-Fried Filets with Mushroom Sauce, a restaurant-quality dish perfect for special occasions or indulgent weeknight meals. This recipe features tender, perfectly seared filet mignon paired with a luscious, creamy mushroom sauce made with sautéed cremini mushrooms, garlic, shallots, fresh thyme, and a splash of dry white wine. The sauce, enriched with beef stock and heavy cream, provides an earthy, savory complement to the juicy steaks. Ready in just 45 minutes, this dish combines gourmet flavor with easy preparation, making it an ideal choice for impressing guests or treating yourself. Garnished with fresh parsley for a finishing touch, these filets are best served with mashed potatoes or crusty bread to soak up the incredible sauce. Keywords: pan-fried filets, mushroom sauce, filet mignon recipe, steak dinner, creamy mushroom sauce.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) filet mignon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 1 medium (finely chopped) shallot
- 8 ounces (sliced) cremini mushrooms
- 1 teaspoon (minced) fresh thyme
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 0.5 cup beef stock
- 1 tablespoon (chopped, for garnish) parsley
Instructions
Remove the filet mignon from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Season the filets generously with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, place the filets in the skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the timing to your preferred doneness. Remove the filets from the skillet and set aside, tenting loosely with foil to keep warm.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Stir in the fresh thyme, then pour in the white wine. Cook for 2-3 minutes, letting the wine reduce by half.
Add the beef stock and bring the mixture to a gentle simmer. Allow it to reduce slightly, about 3-4 minutes.
Stir in the heavy cream and simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the cooked filets to the skillet, spooning some of the mushroom sauce over them. Let them warm through for 1-2 minutes.
Transfer the filets to serving plates, spooning additional mushroom sauce over each piece. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1741 mg | 37% | |
*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.
