Spiced Filet Mignon with Mushrooms
Elevate your dinner game with this luxurious Spiced Filet Mignon with Mushrooms, a recipe that combines the tender, melt-in-your-mouth texture of filet mignon with a bold, aromatic spice rub and a rich, creamy mushroom sauce. Perfectly seared in a cast-iron skillet and infused with the flavors of smoked paprika, cumin, and garlic, these steaks are cooked to perfection and paired with sautéed cremini mushrooms, shallots, fresh thyme, and a splash of dry white wine for added depth. Finished with a touch of heavy cream and garnished with parsley, this elegant dish is a restaurant-quality meal you can easily prepare at home in just 40 minutes. Whether it’s a special occasion or an indulgent weeknight treat, this recipe is sure to impress with its balance of bold spices and hearty, savory sauce.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) filet mignon steaks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 2 tablespoons unsalted butter
- 1 small, finely chopped shallot
- 8 oz, sliced cremini mushrooms
- 1 teaspoon, chopped fresh thyme
- 0.25 cup dry white wine
- 0.25 cup heavy cream
- 1 tablespoon, chopped (for garnish) parsley
Instructions
Remove the filet mignon steaks from the refrigerator and let them come to room temperature for 20–30 minutes before cooking.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and ground cumin to create a spice rub.
Pat the steaks dry with paper towels and generously coat them with the spice rub on all sides. Set aside.
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Once the oil is hot and shimmering, sear the steaks for 2–3 minutes per side to create a golden crust.
Add 1 tablespoon of butter to the skillet and tilt the pan to coat the steaks. Transfer the skillet to a preheated oven at 400°F (200°C) and cook for 5–7 minutes, or until the internal temperature reaches your preferred doneness (130°F for medium-rare).
Remove the steaks from the oven and transfer them to a plate. Loosely tent with foil and let them rest for 5–10 minutes.
Meanwhile, in the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and sauté for 2 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they are golden brown and tender.
Stir in the fresh thyme and deglaze the skillet with the dry white wine, scraping up any browned bits on the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Lower the heat to medium-low and stir in the heavy cream, cooking for another 2 minutes until the sauce thickens slightly.
Add the remaining tablespoon of butter, stirring until melted and combined with the mushroom sauce.
Serve the rested filet mignon steaks topped with the mushroom sauce, and garnish with chopped parsley. Enjoy!
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3937 mg | 84% | |
*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.
