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Filet Mignon with Mushroom Sauce

Course Main Course

Ingredients
  

For the Filet:

  • 4 filet mignon steaks, ~6oz each
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cloves minced garlic
  • 1/2 tsp dried thyme

For the Sauce:

  • 2 tbsp butter
  • 2 cups mushrooms, sliced
  • 1 shallot, minced
  • 1/4 cup brandy or white wine
  • 1/2 cup heavy cream
  • salt, to taste
  • pepper, to taste

Instructions
 

For the Filet:

  • Preheat the oven to 400°F (204°C)
  • Place filets on a baking sheet and rub them with olive oil, salt, pepper, garlic, and thyme
  • Roast in a preheated oven for 15-20 minutes or until the internal temperature reaches 145°F (62°C)
  • Remove from the oven and allow to rest for at least 5 minutes
  • Sear in a hot pan or skillet to seal in the juices. This reverse sear method will keep the steak moist, adding more depth to the flavor and texture of the mushroom sauce

For the Sauce:

  • Heat butter in a large skillet over medium heat. Add the mushroom of choice, and shallots, and cook until mushrooms are softened about 5 minutes
  • Add brandy or white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan
  • Reduce heat to low and add cream to the pan. Simmer until slightly thickened and season with salt and pepper to taste
  • Once the sauce is cooked, slice and plate the steak and pour the mushroom sauce over the tender pieces of steak
  • Serve and enjoy!

Notes

Add fresh herbs such as parsley or rosemary to the filet mignon for a different flavor profile. You may also use flavored olive oil such as garlic or lemon to flavor the filets. If you don’t have a single preference for mushrooms, you can combine several types for more texture and flavor.
*photo by David Horn licensed under CC BY-SA 2.0