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Filet Mignon with Mushroom Sauce

filet mignon with mushroom sauce Serving
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Tender filet mignon steaks topped with a rich, savory mushroom sauce for a restaurant-quality experience at home.

 

Ingredients

Scale
  • 3 filet mignon steaks, 1 to 1½ inches thick
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon high-heat cooking oil
  • ¾ pound fresh mushrooms, sliced
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon tomato paste
  • ¾ cup low-sodium beef broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1½ tablespoons heavy cream (optional)

Instructions

  1. Pat steaks dry and season generously with salt and pepper. Let rest at room temperature for 20-30 minutes.
  2. Heat oil in a heavy skillet over high heat until smoking. Sear steaks for 3-4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
  3. Reduce heat to medium, add 1 tablespoon butter and cook mushrooms until golden brown. Remove and set aside.
  4. Add remaining butter and cook shallots until softened. Stir in tomato paste and cook for 30 seconds.
  5. Pour in beef broth, scraping up browned bits. Add Dijon mustard, thyme, and return mushrooms to the pan. Simmer until slightly reduced.
  6. Stir in cream if using and simmer for 1 minute more. Season to taste.
  7. Serve sauce over rested steaks, garnished with fresh thyme.

Notes

For best results, use a meat thermometer to cook steaks to your preferred doneness (125°F for rare, 135°F for medium-rare). Allow steaks to rest for 5-10 minutes before serving to retain juices. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: filet mignon, mushroom sauce, steak dinner, beef tenderloin, gourmet meal

Find it online: https://www.joyliciousrecipes.com/filet-mignon-with-mushroom-sauce/