By This Filet Mignon with Mushroom Sauce balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Filet Mignon with Mushroom Sauce captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Filet Mignon with Mushroom Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Filet Mignon:
4 filet mignon steaks (6-8 ounces each, about 1 1/2 inches thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
For the Mushroom Sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
1/2 cup beef broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
PREPARATION STEPS
Prepare the Filet Mignon:
Pat the filet mignon steaks dry with paper towels.
Season generously with salt and freshly ground black pepper on both sides.
Sear the Steaks:
Heat the olive oil in a large skillet over medium-high heat.
Add the steaks and sear for 3-4 minutes on each side for medium-rare, or adjust the time to your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
Add the butter to the pan during the last minute of cooking and spoon it over the steaks.
Remove the steaks from the pan, cover loosely with foil, and let them rest for 5 minutes.
Make the Mushroom Sauce:
In the same skillet, reduce the heat to medium and add the butter and olive oil.
Sauté the onions and garlic until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms and cook until golden and softened, about 5 minutes.
Finish the Sauce:
Stir in the beef broth and let it simmer for 2 minutes, allowing the flavors to blend.
Add the heavy cream and thyme, stirring well. Simmer for 2-3 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
Serve:
Plate the rested filet mignon steaks and spoon the creamy mushroom sauce generously over the top.
Garnish with chopped parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
