Laura Smith
Filet mignon, known for its tenderness and rich flavor, is a cut of beef that elevates any meal, especially when paired with a luxurious mushroom sauce. This dish combines the melt-in-your-mouth texture of the steak with the earthy, savory notes of sautéed mushrooms, creating a harmonious blend of flavors. To prepare it, the filet mignon is seasoned, seared to perfection, and finished in the oven to achieve the desired doneness, while the mushroom sauce is crafted by sautéing a variety of mushrooms in butter, deglazing with wine or broth, and thickening with cream for a velvety finish. Whether for a special occasion or a gourmet dinner at home, mastering this recipe ensures a restaurant-quality experience that’s both impressive and indulgent.
| Characteristics | Values |
|---|---|
| Protein | Filet Mignon (beef tenderloin) |
| Sauce Base | Mushroom sauce |
| Cooking Method | Pan-searing, oven finishing (optional), sauce simmering |
| Skill Level | Intermediate |
| Prep Time | 15-20 minutes |
| Cook Time | 20-30 minutes (depending on desired doneness) |
| Total Time | 35-50 minutes |
| Servings | 2-4 (depending on filet size) |
| Key Ingredients | Filet mignon steaks, mushrooms (button, cremini, or a mix), butter, olive oil, garlic, shallots, beef broth, heavy cream, thyme, salt, pepper |
| Optional Ingredients | Red wine, Worcestershire sauce, Dijon mustard, parsley (garnish) |
| Equipment | Large skillet (preferably oven-safe), tongs, meat thermometer (recommended) |
| Doneness Temperatures | Rare: 120-125°F (49-52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 140-145°F (60-63°C), Medium-Well: 150-155°F (65-68°C), Well-Done: 160°F (71°C) and above |
| Sauce Consistency | Creamy and coating |
| Flavor Profile | Rich, savory, umami |
| Pairings | Roasted vegetables, mashed potatoes, grilled asparagus |
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What You'll Learn
- Prepping the Filet Mignon: Seasoning, bringing to room temp, patting dry for perfect sear
- Searing the Steak: High heat, oil, sear all sides, achieve golden crust, retain juices
- Making Mushroom Sauce: Sauté mushrooms, garlic, thyme, deglaze with wine, add cream, reduce
- Finishing the Steak: Rest steak, check internal temp, slice against the grain
- Plating and Serving: Drizzle mushroom sauce, garnish with herbs, pair with sides
Prepping the Filet Mignon: Seasoning, bringing to room temp, patting dry for perfect sear
Prepping the filet mignon correctly is crucial for achieving a perfectly seared, juicy, and flavorful steak. Start by removing the steaks from the refrigerator and letting them come to room temperature, which typically takes about 30–45 minutes. This step is essential because cooking a cold steak straight from the fridge can lead to uneven cooking, with the exterior overcooking before the center reaches the desired doneness. Allowing the steaks to rest at room temperature ensures they cook more evenly, resulting in a tender and succulent final product. While the steaks are tempering, you can prepare your other ingredients, such as the mushrooms for the sauce, to streamline the cooking process.
Once the filet mignon has reached room temperature, pat the steaks dry with paper towels. This step is often overlooked but is vital for achieving a flawless sear. Moisture on the surface of the steak will create steam during cooking, preventing the meat from developing a deep, golden-brown crust. By thoroughly drying the steaks, you ensure that the surface will caramelize beautifully when it hits the hot pan. Take your time to blot both sides of the steak until they are completely dry, as this small effort makes a significant difference in the final texture and appearance.
Seasoning the filet mignon is where you build the foundation of its flavor. Keep it simple yet impactful by using high-quality kosher salt and freshly ground black pepper. Salt not only enhances the natural taste of the beef but also helps to draw out excess moisture, further aiding in the searing process. Generously season both sides of the steak, using enough salt to create a light, even coating. Add the pepper to taste, ensuring it complements rather than overwhelms the delicate flavor of the filet. Allow the seasoned steaks to sit for a few minutes while you heat your skillet, giving the salt time to penetrate the surface and begin working its magic.
The type of skillet you use for searing is also important. A heavy-duty stainless steel or cast-iron skillet is ideal because it retains heat evenly and promotes a consistent sear. Heat the skillet over medium-high heat until it’s very hot but not smoking. You’ll know it’s ready when a drop of water sizzles and evaporates immediately upon contact. Add a small amount of high-smoke-point oil, such as avocado or canola oil, to the pan and tilt it to coat the surface evenly. This ensures the steaks won’t stick and helps create a uniform crust. Once the oil is shimmering, carefully place the filet mignon into the skillet, avoiding overcrowding, and let the searing process begin.
Finally, resist the urge to move the steaks once they’re in the pan. Allow them to cook undisturbed for 3–4 minutes per side for a medium-rare finish, adjusting the time based on your desired doneness. This hands-off approach ensures that a deep, flavorful crust forms. After searing both sides, you can add a pat of butter and fresh herbs like thyme or rosemary to the skillet, basting the steaks with the melted butter for added richness. Once cooked, transfer the filet mignon to a plate and let it rest for 5–7 minutes before serving, allowing the juices to redistribute and ensuring every bite is as tender and flavorful as possible.
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Searing the Steak: High heat, oil, sear all sides, achieve golden crust, retain juices
To begin the process of searing the filet mignon for your mushroom sauce dish, it's crucial to start with a high-heat environment. Preheat your skillet, preferably cast-iron or stainless steel, over medium-high to high heat for at least 5 minutes. This ensures the pan is hot enough to create a beautiful golden crust on the steak. While the pan is heating, pat the filet mignon dry with paper towels; moisture on the surface can impede the searing process and prevent the desired crust from forming.
Once your pan is hot, add a small amount of high-smoke-point oil, such as vegetable, canola, or grapeseed oil. Allow the oil to heat for about 30 seconds, then carefully place the filet mignon into the pan. The oil should sizzle upon contact, indicating that it's ready for searing. Start by searing one side of the steak, pressing gently with a spatula to ensure even contact with the pan. This initial sear should take about 2-3 minutes, depending on the thickness of your steak and the desired doneness.
After achieving a golden crust on the first side, use tongs to flip the filet mignon and sear the opposite side. Repeat the process for the sides of the steak, holding it on its edges with the tongs to sear the curved surfaces. This step is essential for creating a uniformly crusty exterior while retaining the juices inside. The entire searing process should take approximately 4-6 minutes, depending on the thickness of your steak and your desired level of doneness.
As you sear the filet mignon, be mindful not to overcrowd the pan, as this can cause the temperature to drop and result in steaming rather than searing. If cooking multiple steaks, work in batches or use a larger pan to maintain the high heat. The goal is to achieve a deep golden crust on all sides, which not only enhances the flavor but also creates a barrier to keep the juices inside the steak. This crust is a hallmark of a perfectly seared filet mignon and is essential for the overall success of your dish.
Finally, after searing all sides of the filet mignon, use an instant-read thermometer to check the internal temperature, ensuring it's within your desired range (125°F for rare, 135°F for medium-rare, etc.). Once the steak is seared to perfection, transfer it to a plate or cutting board to rest while you prepare the mushroom sauce. This resting period allows the juices to redistribute, ensuring a moist and tender filet mignon. By following these steps for searing the steak, you'll create a delicious foundation for your filet mignon with mushroom sauce, showcasing the perfect balance of flavor, texture, and juiciness.
Remember, the key to searing a perfect filet mignon is patience and attention to detail. High heat, proper oil selection, and even searing on all sides are crucial elements in achieving the desired golden crust while retaining the juices. With practice and precision, you'll be able to master this technique, elevating your filet mignon with mushroom sauce to a restaurant-quality dish that's sure to impress.
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Making Mushroom Sauce: Sauté mushrooms, garlic, thyme, deglaze with wine, add cream, reduce
To begin making the mushroom sauce for your filet mignon, start by preparing your ingredients. You’ll need a mix of mushrooms, such as cremini, shiitake, or button mushrooms, sliced evenly. Finely chop garlic cloves and have fresh thyme leaves ready. The key to a rich sauce lies in the quality of these ingredients, so choose fresh, flavorful mushrooms and herbs. Heat a large skillet over medium-high heat and add a tablespoon of butter or olive oil. Once the fat is hot, add the mushrooms in a single layer, ensuring they have enough space to sauté properly. Cook them without stirring for 2-3 minutes to allow one side to brown, then toss and continue cooking until they are golden and tender. This step is crucial for developing deep, savory flavors.
Next, add the chopped garlic and fresh thyme to the skillet. Sauté for about 1 minute, stirring frequently to prevent the garlic from burning. The aroma of the garlic and thyme will begin to infuse the mushrooms, creating a fragrant base for your sauce. At this point, it’s time to deglaze the pan with wine. Pour in a splash of dry white wine or red wine, depending on your preference, and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet. These bits are packed with flavor and will enhance the sauce. Let the wine simmer for 2-3 minutes to reduce slightly and cook off the alcohol, concentrating the flavors.
Once the wine has reduced, pour in the heavy cream, stirring it into the mushroom mixture. Allow the cream to come to a gentle simmer and let it reduce slowly. This process will thicken the sauce and meld the flavors together. Keep an eye on the consistency, aiming for a creamy, coat-the-back-of-a-spoon texture. Season the sauce with salt and pepper to taste, adjusting as needed. The reduction process should take about 5-7 minutes, depending on how thick you prefer your sauce. Remember, patience is key here—rushing the reduction will result in a less flavorful sauce.
As the sauce reduces, it will develop a luxurious, velvety texture that pairs perfectly with the tender filet mignon. If the sauce becomes too thick, you can thin it slightly with a splash of chicken or vegetable stock. Taste the sauce one final time and adjust the seasoning if necessary. The balance of earthy mushrooms, aromatic garlic, and creamy richness should shine through. Once the sauce is ready, set it aside while you cook the filet mignon, or keep it warm over low heat until you’re ready to serve.
Finally, when plating your dish, spoon the mushroom sauce generously over the cooked filet mignon. The sauce not only adds moisture but also complements the richness of the steak with its deep, savory flavors. This mushroom sauce is a classic pairing for filet mignon, elevating the dish with its elegance and simplicity. By following these steps—sautéing mushrooms, garlic, and thyme, deglazing with wine, adding cream, and reducing—you’ll create a sauce that’s both indulgent and harmonious with the steak.
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Finishing the Steak: Rest steak, check internal temp, slice against the grain
Once your filet mignon has reached your desired doneness in the pan or oven, it's crucial to let it rest before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender steak. Transfer the cooked steaks to a clean plate or cutting board and tent them loosely with foil. This helps retain heat while allowing the steaks to breathe slightly. Let the steaks rest for 5-7 minutes; this short period makes a significant difference in the final texture and juiciness of the meat.
While the steaks are resting, it’s the perfect time to check their internal temperature to ensure they’ve reached your desired doneness. Insert a meat thermometer into the thickest part of the steak, avoiding any bone or fat. For rare, aim for 120-125°F (49-52°C); medium-rare, 130-135°F (54-57°C); medium, 140-145°F (60-63°C); medium-well, 150-155°F (66-68°C); and well-done, 160°F (71°C) and above. If the temperature is slightly below your target, don’t worry—the steak will continue to cook a bit during the resting period. If it’s overcooked, take note for next time, as filet mignon is best enjoyed on the rarer side to preserve its tenderness.
After resting, it’s time to slice the steak. Proper slicing technique is essential to maximize tenderness. Always slice against the grain, which means cutting perpendicular to the direction of the muscle fibers. To identify the grain, look for the lines or strands running through the meat. Position your knife at a 90-degree angle to these lines and slice the steak into thin, even pieces. Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew.
When slicing, use a sharp knife to ensure clean cuts without tearing the meat. If you’re serving multiple steaks, slice them just before plating to maintain warmth and presentation. Arrange the slices fan-style on the plate, spooning some of the mushroom sauce over the top or serving it on the side. This not only enhances flavor but also adds a touch of elegance to the dish. Properly rested, temperature-checked, and sliced against the grain, your filet mignon will be perfectly cooked, tender, and ready to impress.
Finally, pair the sliced filet mignon with your rich mushroom sauce, ensuring each piece is complemented by the savory flavors. The contrast between the tender, buttery steak and the earthy, creamy sauce creates a harmonious dish. Serve with roasted vegetables or mashed potatoes to complete the meal. By following these steps—resting, checking the internal temperature, and slicing against the grain—you’ll achieve a restaurant-quality filet mignon that’s both delicious and beautifully presented.
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Plating and Serving: Drizzle mushroom sauce, garnish with herbs, pair with sides
Once your filet mignon is cooked to perfection and your rich mushroom sauce is ready, it’s time to focus on plating and serving to elevate the dish. Start by selecting a clean, warm plate to ensure the meat retains its temperature. Place the filet mignon in the center of the plate, allowing it to be the focal point. If you’ve seared it to a beautiful crust, ensure that side is facing up to showcase the texture. Next, drizzle the mushroom sauce generously around the filet, letting it pool slightly on the plate. This not only adds visual appeal but also ensures every bite is accompanied by the savory sauce. Avoid pouring the sauce directly on top of the steak to maintain its crisp exterior.
Garnishing with fresh herbs is a simple yet effective way to add color, aroma, and a touch of freshness to the dish. Sprinkle finely chopped parsley, thyme, or chives over the filet and around the plate. For a more elegant presentation, place a small sprig of thyme or rosemary on top of the steak. The herbs should complement, not overpower, the flavors of the meat and sauce. If using larger herb leaves, tear them gently to release their oils without dominating the dish.
Pairing the filet mignon with the right sides can enhance the overall dining experience. Classic options include creamy mashed potatoes, which balance the richness of the mushroom sauce, or roasted asparagus for a lighter contrast. For a heartier meal, consider garlic butter sautéed spinach or truffle fries. Arrange the sides on the plate in a way that doesn’t overcrowd the filet but rather frames it. For example, place a small mound of mashed potatoes to one side and a few spears of asparagus on the other, allowing the steak to remain the star.
When serving, ensure the plate is warm to the touch to keep the food at its optimal temperature. If using multiple plates, aim for consistency in presentation across all servings. For a more formal setting, consider using a sauceboat for extra mushroom sauce, allowing guests to add more as desired. The goal is to create a visually appealing and balanced plate that invites the diner to enjoy every element harmoniously.
Finally, pay attention to the small details that make a difference. Wipe any sauce drips or smudges from the plate’s edges for a polished look. If serving with wine, a full-bodied red pairs beautifully with the richness of the filet and mushroom sauce. For a final touch, dim the lights or add a candle to create a warm, inviting atmosphere. Plating and serving filet mignon with mushroom sauce is as much about the experience as it is about the flavors, so take the time to make it memorable.
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Frequently asked questions
You’ll need filet mignon steaks, butter, olive oil, garlic, mushrooms (such as cremini or button), beef broth, heavy cream, thyme, salt, and pepper. Optional ingredients include shallots and red wine for added depth.
Season the steaks with salt and pepper, then sear them in a hot skillet with butter and olive oil for 2-3 minutes per side for medium-rare. Adjust cooking time based on desired doneness, then let the steaks rest before serving.
Sauté mushrooms and garlic in butter until golden, then add beef broth and heavy cream. Simmer until the sauce thickens, stirring occasionally. Season with thyme, salt, and pepper, and optionally add a splash of red wine for extra flavor.
Yes, the mushroom sauce can be made ahead and reheated gently before serving. Store it in the refrigerator for up to 3 days, and reheat it on the stove over low heat, adding a splash of cream or broth if needed to adjust consistency.
