Filet Mignon with Creamy Mushroom Sauce

Here’s an elegant recipe for Filet Mignon with Creamy Mushroom Sauce. This dish is perfect for special occasions or a romantic dinner at home, featuring tender filet mignon steaks paired with a rich, flavorful mushroom sauce.

Filet Mignon with Creamy Mushroom Sauce Recipe

Ingredients

• For the Filet Mignon:
  • 2 filet mignon steaks (about 6-8 ounces each)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
• For the Creamy Mushroom Sauce:
  • 8 ounces mushrooms (such as cremini or button), sliced
  • 2 cloves garlic, minced
  • 1/2 cup shallots or onion, finely chopped
  • 1/2 cup white wine (or chicken broth)
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

1. Prepare the Filet Mignon:
   • Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides generously with salt and pepper.
2. Cook the Filet Mignon:
   • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. For a more accurate measurement, use a meat thermometer (130°F for medium-rare).
   • During the last minute of cooking, add the butter to the skillet and baste the steaks with the melted butter for extra flavor. Remove the steaks from the skillet and let them rest on a plate, tenting with foil to keep warm.
3. Make the Creamy Mushroom Sauce:
   • In the same skillet, add the sliced mushrooms and sauté for about 5-7 minutes until they are browned and have released their moisture.
   • Add the chopped shallots (or onion) and minced garlic to the skillet, cooking for an additional 2-3 minutes until fragrant and softened.
   • Pour in the white wine (or chicken broth) and scrape the bottom of the skillet to deglaze, allowing the liquid to reduce by half, about 2-3 minutes.
   • Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer for about 5 minutes, or until it thickens slightly. Season with salt and pepper to taste.
4. Serve:
   • Place the rested filet mignon on plates and generously spoon the creamy mushroom sauce over the top. Garnish with chopped fresh parsley.

Tips

• Side Dishes: Serve with garlic mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
• Variations: You can add other herbs like rosemary or sage to the sauce for additional flavor.

This Filet Mignon with Creamy Mushroom Sauce is a restaurant-quality dish that you can easily prepare at home. Enjoy your gourmet meal!