Filet Mignon with Mushroom Sauce

Step 1: Prepare the Filet Mignon
Take the steaks out of the refrigerator and let them come to room temperature for about 15-20 minutes. This ensures even cooking.
Season the steaks: Pat the filets dry with paper towels to remove any excess moisture. Season generously with salt and pepper on both sides.
Preheat the skillet: Heat 1 tablespoon of olive oil (or vegetable oil) in a large skillet over medium-high heat. The pan should be very hot before you add the steaks.
Step 2: Sear the Filet Mignon
Sear the steaks: Once the oil is hot and shimmering, add the filets to the pan. You should hear a sizzle when they hit the pan. Cook the steaks for about 4-5 minutes on the first side without moving them, until a golden-brown crust forms.
Flip the steaks: Use tongs to flip the filets to the other side. Cook for an additional 4-5 minutes for medium-rare. Adjust the time to cook longer for a more done steak:
For rare: 3-4 minutes per side
For medium: 5-6 minutes per side
For well-done: 7-8 minutes per side
Finish with butter: In the last minute of cooking, add 2 tablespoons of butter to the pan. Tilt the pan to let the butter melt, and use a spoon to baste the steaks with the butter as it melts. This adds flavor and helps with a tender, juicy result.
Check for doneness: You can check the doneness of the steak with a meat thermometer. The ideal internal temperature for:
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 160°F (71°C) and above
Rest the steaks: Remove the steaks from the skillet and transfer them to a plate. Let them rest for 5-10 minutes to allow the juices to redistribute.
Step 3: Make the Mushroom Sauce
Sauté the shallots and garlic: In the same skillet (don’t clean it out!), add 1 tablespoon of olive oil or butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté them for 5-7 minutes, or until they release their moisture and begin to brown. Stir occasionally to ensure even cooking.
Deglaze with wine: Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. This adds flavor to the sauce. Allow the wine to simmer for 3-4 minutes, reducing by about half.
Add the broth and thyme: Pour in the beef broth and add the fresh thyme. Bring the sauce to a simmer and cook for another 5 minutes, allowing the sauce to reduce slightly.
Add cream: Stir in the heavy cream and continue to cook for another 2-3 minutes, or until the sauce thickens to your desired consistency. Taste the sauce and adjust the seasoning with salt and pepper if needed.
Step 4: Serve
Plate the steaks: Place the rested filet mignon steaks on two serving plates.
Top with mushroom sauce: Spoon the rich mushroom sauce over the steaks, allowing the mushrooms to spill onto the plate.
Garnish: Garnish with freshly chopped parsley for color and freshness.
Notes and Tips:
Choosing the Right Mushrooms: While cremini mushrooms (baby bella) are commonly used in this recipe, you can also use white button mushrooms, shiitake mushrooms, or a mix of wild mushrooms for a more complex flavor.
Wine Substitution: If you prefer not to use wine, you can substitute with beef broth or even a splash of balsamic vinegar to achieve a similar depth of flavor.
Butter or Oil for Searing: Using butter in addition to oil for searing the steak helps create a richer flavor. However, if you prefer to keep it lighter, you can sear the steak using only oil.
Make-Ahead Tip: You can prepare the mushroom sauce ahead of time and reheat it when you’re ready to serve. Just keep it covered in the refrigerator for up to 2 days, and reheat it in a saucepan over low heat.
Steak Doneness: Use a meat thermometer for the best accuracy when determining steak doneness. If you prefer your steak well-done, remember that the filet mignon, being a tender cut, will still be delicious but may lack some of the juiciness found in medium or medium-rare steaks.
Vegetarian Option: If you’re looking for a vegetarian version of this dish, you can substitute the filet mignon with large portobello mushroom caps for a delicious and hearty alternative. Cook them the same way, searing both sides and finishing with the mushroom sauce.
Serving Suggestions:
Sides: Filet mignon with mushroom sauce pairs wonderfully with mashed potatoes, roasted vegetables, sautéed spinach, or a crisp salad.
Wine Pairing: Serve with a glass of the same dry white wine you used for the sauce, or go for a full-bodied red wine like Cabernet Sauvignon or Pinot Noir to complement the richness of the steak.
Conclusion:
This Filet Mignon with Mushroom Sauce is a truly decadent dish that is sure to impress. The tenderness of the filet, combined with the savory, creamy mushroom sauce, creates a restaurant-quality meal that you can easily recreate at home. Whether you’re celebrating a special occasion or treating yourself to a luxurious dinner, this recipe will deliver a satisfying and memorable experience. Enjoy every bite!