Beef Filet Mignon with a Creamy Mushroom Sauce

Ingredients

• 680 g (24 oz; 4 steaks, about 170–227 g/6–8 oz each)filet mignon, preferably uniform in size and shape
• to tastekosher salt and freshly ground black pepper
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons), at room temperatureunsalted butter
• 2 clovesgarlic, smashed
• 4 sprigsfresh thyme
• 2 sprigsfresh rosemary
• 28 g (2 tablespoons)unsalted butter
• 454 g (1 lb)cremini mushrooms, sliced
• 2shallots, finely minced
• 4 clovesgarlic, finely minced
• 1 tablespoonfresh thyme leaves, finely minced
• 1 teaspoonfresh rosemary, finely minced
• 60 ml (1/4 cup)dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 120 ml (1/2 cup), plus more if neededbeef broth
• 2 teaspoonsDijon mustard
• 120 ml (1/2 cup)heavy cream
• about 50 g (1/2 cup)grated Parmesan cheese
• to tastekosher salt and freshly ground black pepper
• to garnishfresh parsley, chopped

Instructions

1. 1

   Get prepared

   Have all the ingredients prepped and ready before you begin; cooking moves quickly once you start. The recipe also suggests whole roasted garlic bulbs as an optional accompaniment, with their preparation given in the original recipe's notes.

2. 2

   Warm the steaks

   Take the steaks out of the refrigerator 1 hour before cooking so they can come to room temperature. Heat the oven to 200°C (400°F), and line a baking sheet with parchment paper and a wire rack.

3. 3

   Season the steaks

   Pat the filets dry, then season generously with salt and pepper on all sides.

4. 4

   Heat the pan

   Switch on the extractor fan or open a window. Heat a heavy frying pan, preferably cast iron, over very high heat until smoking, then add the olive oil.

5. 5

   Sear the filets

   Sear the steaks for about 2 minutes on each side, until a golden-brown crust forms.

6. 6

   Baste with butter

   Lower the heat and add the butter, smashed garlic, thyme sprigs and rosemary sprigs. Tilt the pan and spoon the melted butter over the steaks for about 15–20 seconds.

7. 7

   Roast the steaks

   Move the steaks to the prepared rack and roast to your preferred doneness. Allow about 5–7 minutes for medium-rare, 8–10 minutes for medium and more than 10 minutes for medium-well; the thickness of the steaks affects the timing. An instant-read or digital thermometer is recommended. For medium-rare, remove them at 46–48°C (115–118°F) for a rested temperature of 52–54°C (125–130°F). For medium, remove at 49–52°C (120–125°F) for 57–60°C (135–140°F) after resting. For medium-well, remove at 54–57°C (130–135°F) for 63–66°C (145–150°F) after resting.

8. 8

   Rest the steaks

   Take the steaks out of the oven, tent them with foil and leave them to rest for at least 10 minutes.

9. 9

   Clear the pan

   While the steaks are in the oven, discard the smashed garlic, thyme and rosemary from the frying pan, keeping the browned butter and browned bits.

10. 10

    Brown the mushrooms

    Return the pan to a medium heat, add the second measure of butter and cook the mushrooms for 8–10 minutes, until browned and their liquid has evaporated.

11. 11

    Soften the aromatics

    Stir in the shallots, minced garlic and minced thyme. Cook for 2–3 minutes, until the shallots have softened.

12. 12

    Deglaze with wine

    Pour in the white wine and scrape up the browned bits. Simmer for about 2–3 minutes, until the smell of alcohol has gone.

13. 13

    Reduce the broth

    Add the beef broth and simmer for about 5 minutes, until reduced by half.

14. 14

    Finish the sauce

    Turn the heat to low and stir in the Dijon mustard, cream and Parmesan until smooth and slightly thickened. Simmer gently for about 5–8 minutes, until thickened.

15. 15

    Serve the steaks

    Plate the filets and spoon the mushroom sauce generously over them. Garnish with chopped parsley and serve straight away. The suggested sides include roasted garlic and asparagus, mashed potatoes or sautéed green beans.

What is filet mignon with mushroom sauce?

Filet mignon is a tender cut from the beef tenderloin, often served as a thick steak. This American-style preparation pairs pan-seared steaks with a rich mushroom cream sauce.

The method combines a quick sear with an oven finish, then uses the same pan for the sauce. Mushrooms, wine, broth, Dijon, cream and Parmesan build savoury depth around the steak's browned cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 46g protein, 12g carbs, 43g fat.

The beef supplies most of the protein, while the olive oil, butter, cream and Parmesan contribute much of the fat. The small amount of carbohydrate comes mainly from the mushrooms, shallots and sauce ingredients. Serve with vegetables, and add a moderate portion of potatoes if you want a more substantial plate.

Prepare before you cook

Even steaks: Choose filets that are similar in size and shape so they cook at a similar rate. Set out and prep the sauce ingredients before the pan gets hot, as the searing and basting stages move quickly.

Room-temperature start: Take the steaks from the fridge 1 hour ahead, as directed, and pat them dry before seasoning. Dry surfaces help the steaks form a browned crust in the hot pan.

Build the steak's crust

Hot pan: Heat a heavy pan until it is smoking before adding the oil, and use the extractor fan or open a window. Sear for about 2 minutes per side, aiming for an even golden-brown exterior.

Herb butter: Once the heat is low, tilt the pan and spoon the melted butter over the steaks for 15–20 seconds. The butter, smashed garlic and whole herb sprigs flavour the steak and the pan drippings that will form the sauce's base.

Judge doneness carefully

Use a thermometer: The roasting times are estimates and depend on steak thickness, so check the centre with an instant-read or digital thermometer. The recipe gives pull temperatures as well as target temperatures after resting.

Resting: Tent the filets with foil for at least 10 minutes after roasting. The steaks continue to rest before serving, so avoid slicing them as soon as they come out of the oven.

Get the sauce texture right

Browned mushrooms: Cook them for 8–10 minutes until their liquid has evaporated and they have browned. Letting that moisture cook away helps the sauce taste concentrated rather than watery.

Reduced liquids: Scrape up the pan's browned bits when adding wine, simmer until the alcohol smell disappears, then reduce the broth by half. Stir the cream, Dijon and Parmesan in over low heat and give the sauce 5–8 minutes to thicken gently.

Plan the pan timing

The recipe makes the sauce while the steaks roast, then rests the steaks while the sauce is completed. Keep the ingredients ready so you can move between the oven and hob without leaving the sauce unattended.

The pan should retain its browned butter and bits after the whole garlic and herbs are removed. Those remnants carry flavour into the mushrooms and wine.

Choose sides to serve

The suggested accompaniments are roasted garlic and asparagus, mashed potatoes or sautéed green beans. Their milder flavours work alongside the creamy, savoury sauce without competing with the steak.

For a balanced plate, pair a filet and a measured spoonful of sauce with a generous serving of vegetables. Potatoes are a natural choice when you want a more filling meal.

Recipe notes & tips

• Keep the steaks similar in size and shape to help them finish at about the same time.
• Pat the steaks dry before seasoning for a better sear.
• Use a heavy frying pan and allow it to heat until smoking before adding the oil.
• Keep the browned butter and bits in the pan when removing the whole garlic and herb sprigs.
• Use a thermometer rather than relying on the oven timing alone.
• Rest the steaks for at least 10 minutes before serving.

Variations

• Try mixed mushrooms: Replace some of the cremini mushrooms with another mushroom variety, keeping the total amount the same.
• Change the herbs: Use the thyme and rosemary specified, or adjust the balance between them to suit your taste.
• Choose another dry white wine: Use a dry white wine in place of the suggested Sauvignon Blanc or Pinot Grigio.
• Add asparagus: Serve roasted asparagus alongside the steak as suggested in the recipe.
• Make it more filling: Serve with mashed potatoes, one of the recipe's suggested sides.

Common mistakes to avoid

• Wet steak surfaces: Pat the filets dry before seasoning so they can brown in the pan.
• A pan that is not hot enough: Wait until the heavy pan is smoking before adding the oil and steaks.
• Skipping the pan drippings: Remove only the garlic and herb sprigs before making the sauce; keep the browned butter and bits.
• Watery mushrooms: Cook until their liquid has evaporated and the mushrooms are browned before adding the shallots.
• Rushing the reductions: Simmer the wine until its alcoholic smell is gone and reduce the broth by half.
• Cutting too soon: Rest the steaks under foil for at least 10 minutes before plating.

How to store

Refrigerate leftover steak and sauce in a covered container and use within 3 days. Reheat gently until hot, warming the sauce over low heat and adding a little beef broth if needed to loosen it.

Frequently asked questions