Beef Filet Mignon with a Creamy Mushroom Sauce

This pan-seared filet mignon is topped with a rich, creamy mushroom sauce made with cremini mushrooms, shallots, garlic, white wine, beef broth, Dijon mustard, heavy cream, and Parmesan. I cook the steaks on the stovetop first to get a golden crust, then finish them in the oven while I make the mushroom sauce in the same pan.

📝 Ingredients

• 24 oz filet mignon (4 steaks each about 6-8 ounces, preferably uniform in size and shape)
• kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (room temperature)
• 2 cloves garlic (smashed)
• 4 springs fresh thyme
• 2 sprigs fresh rosemary
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms (sliced)
• 2 shallots (finely minced)
• 4 cloves garlic (finely minced)
• 1 tablespoon fresh thyme leaves (finely minced)
• 1 teaspoon fresh rosemary (finely minced)
• 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/2 cup beef broth (plus more if needed)
• 2 teaspoons Dijon mustard
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper (to taste)
• Fresh parsley (chopped (for garnish))

👨‍🍳 Instructions

1. 1*Note: Before you begin, have all ingredients prepped and ready — this recipe moves quickly once you start cooking.*
2. 2Roasted garlic bulbs: I like to serve this with whole roasted garlic bulbs (it's optional) - you can find the recipe for roasted garlic bulbs in the notes section below.
3. 3--- For the Filet Mignon ---
4. 4Remove steaks from the refrigerator 1 hour before cooking to bring to room temperature. Preheat the oven to 400°F. Prepare a baking sheet with parchment paper and a wire rack.
5. 5Pat filets dry and season generously with salt and pepper on all sides.
6. 6Turn on your overhead fan or open a window. Heat a heavy skillet (cast iron preferred) over very high heat until smoking. Add olive oil.
7. 7Sear steaks for about 2 minutes per side, until a golden brown crust forms.
8. 8Reduce heat to low and add butter, smashed garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks for about 15-20 seconds.
9. 9Transfer steaks to the prepared baking sheet with a rack. Roast until desired doneness, about 5–7 minutes for medium-rare, 8-10 minutes for medium, and 10+ for medium-well, depending on the thickness of your steak. I highly recommend using an instant-read or digital thermometer.
10. 10Medium-rare: remove at 115-118 degrees for 125–130°F (after resting)
11. 11Medium: remove at 120-125 degrees for 135–140°F (after resting)
12. 12Medium-well: remove at 130-135 degrees for 145–150°F (after resting)
13. 13Remove steaks from the oven, tent with foil, and rest for at least 10 minutes.
14. 14--- For the Creamy Mushroom Sauce ---
15. 15While steaks are in the oven, discard the garlic, thyme, and rosemary from the skillet, but keep the browned butter and bits.
16. 16Return skillet to medium heat, add butter, and cook mushrooms until browned and their liquid evaporates, 8–10 minutes.
17. 17Stir in shallots, minced garlic, and thyme. Cook until shallots are softened, 2–3 minutes.
18. 18Deglaze with white wine, scraping up browned bits. Simmer until the alcohol smell has disappeared, about 2-3 minutes.
19. 19Add beef broth and simmer until reduced by half, about 5 minutes.
20. 20Turn heat to low and stir in Dijon, cream, and Parmesan until smooth and slightly thickened. Simmer on low until thickened, about 5-8 minutes.
21. 21--- To Serve ---
22. 22Plate filets and spoon mushroom sauce generously over top. Garnish with fresh parsley and serve immediately.
23. 23Serve alongside roasted garlic and asparagus or your favorite sides like mashed potatoes or sauteed greens beans.