Perfect Filet Mignon with Creamy Mushroom Sauce

Cooking an impressive dish like Filet Mignon with a rich, creamy mushroom sauce might seem like a feat reserved for fine dining restaurants, but with this recipe, you can achieve this culinary excellence right at home. The combination of a tender cut of filet mignon and a savory mushroom sauce is irresistible. This dish is perfect for special occasions or a romantic dinner. Let’s dive into how you can recreate this decadent steak recipe.

Ingredients You’ll Need

For the Filet Mignon:

• 4 filet mignon steaks (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• Fresh thyme or rosemary (optional for garnish)

For the Creamy Mushroom Sauce:

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 cups mushrooms (cremini, baby bella, or a mix), thinly sliced
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 teaspoon Dijon mustard
• ½ cup heavy cream
• ½ cup beef broth or stock
• 1 teaspoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Filet Mignon

1. Preheat your oven to 400°F (200°C). This ensures that the steaks will cook evenly when finished in the oven after searing.
2. Season the filet mignon generously with salt and freshly ground black pepper on both sides. Allow them to sit at room temperature for about 20 minutes before cooking. This step ensures the meat cooks evenly.
3. Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil and allow it to heat until it shimmers. Add the steaks and sear for 2-3 minutes on each side, forming a golden-brown crust.
4. Add a tablespoon of butter to the pan, tilting it so the melted butter coats the steaks. If you’re using fresh thyme or rosemary, add it to the pan for extra flavor.
5. Transfer the skillet to the oven and cook the filet mignon for an additional 4-6 minutes for medium-rare (internal temperature should reach 130°F/54°C). Remove from the oven and let the steaks rest for 5 minutes before serving.

Step 2: Make the Creamy Mushroom Sauce

1. While the steaks are resting, prepare the mushroom sauce. In the same skillet, heat the olive oil and butter over medium heat.
2. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes. Stir occasionally to prevent them from sticking.
3. Add the minced garlic and chopped shallot to the pan, cooking for another 1-2 minutes until fragrant and translucent.
4. Stir in the Dijon mustard, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom of the pan (these bits are packed with flavor).
5. Reduce the heat to low and slowly pour in the heavy cream. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly. Taste and adjust seasoning if necessary by adding salt and pepper.

Step 3: Serve and Enjoy!

1. To plate your dish, spoon the mushroom sauce generously over the filet mignon. The creamy texture and earthy flavor of the mushrooms perfectly complement the richness of the steak.
2. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

Pair this meal with roasted vegetables, mashed potatoes, or a light salad to balance the richness of the steak and sauce.

Tips for Cooking the Perfect Filet Mignon

1. Choose a high-quality cut: Filet mignon is a premium cut from the tenderloin, known for its buttery tenderness. When selecting steaks, choose ones with even marbling and a bright red color.
2. Bring the steak to room temperature before cooking. This helps the meat cook evenly, ensuring that the inside reaches the desired doneness without overcooking the exterior.
3. Sear for a golden crust: A hot pan is essential for achieving a nice sear. The Maillard reaction (browning) adds a rich, deep flavor to the steak.
4. Use a meat thermometer: For perfect doneness, a thermometer is your best friend. Aim for an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
5. Rest the steak: Allowing the steak to rest for a few minutes after cooking helps the juices redistribute, making the meat juicier and more flavorful.

Why Filet Mignon is Worth the Splurge

Filet mignon is considered one of the finest cuts of beef due to its unparalleled tenderness. It comes from the smaller end of the tenderloin, a muscle that doesn’t get much exercise, making it exceptionally soft and lean. Though it is a more expensive cut, its melt-in-your-mouth texture makes it worth the investment for special meals.

Pairing Recommendations

For a complete experience, pair this Filet Mignon with Mushroom Sauce with a robust red wine, like a Cabernet Sauvignon or Merlot. These wines complement the steak’s richness without overpowering the delicate flavors of the mushroom sauce.

Side Dish Suggestions

This indulgent steak dish pairs well with a variety of sides:

• Garlic Mashed Potatoes: The creamy mashed potatoes will soak up the mushroom sauce perfectly.
• Roasted Brussels Sprouts: A bit of caramelized bitterness balances the richness of the steak.
• Creamed Spinach: A classic steakhouse side that adds a velvety texture and slight sweetness.

By following this recipe, you’ll be able to make an elegant and flavorful meal that rivals any restaurant dish. Whether it’s for a date night, a family gathering, or just treating yourself to a gourmet experience, this Filet Mignon with Creamy Mushroom Sauce is sure to impress!