Name: Filet Mignon with Creamy Mushroom Shallot Sauce
Prep time: 10 min
Cook time: PT-490690H20M8S
Total time: PT-490690H20M8S
Cuisine: American / Contemporary
Ingredients: 2 filet mignon steaks (6–8 oz each); Salt and freshly ground black pepper; 2 tbsp olive oil; 2 tbsp butter, divided; 2 small shallots, finely chopped; 8 oz mushrooms (cremini or baby bella), sliced; 2 cloves garlic, minced; 1 tsp fresh thyme or rosemary (optional); 1/2 cup beef or vegetable broth; 1/2 cup heavy cream; 1 tsp Dijon mustard (optional); 1–2 tsp Worcestershire sauce (optional)

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Filet Mignon with Creamy Mushroom Shallot Sauce is my go-to dinner when I want something elegant, rich, and truly satisfying. The tender filet, seared to perfection, pairs beautifully with a luscious sauce made from caramelized shallots, mushrooms, and a touch of cream. Whether I’m cooking for a special occasion or just want to treat myself, this dish never disappoints.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between gourmet and comfort food. The filet mignon is melt-in-your-mouth tender, and the sauce is savory, velvety, and full of deep flavor from the mushrooms and shallots. It’s surprisingly simple to make but feels like a restaurant-quality meal. I usually serve it with mashed potatoes or roasted vegetables for a complete, luxurious plate. Filet Mignon with Creamy Mushroom Shallot Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filet mignon steaks (about 6–8 oz each)
Salt and freshly ground black pepper
Olive oil and butter
Shallots, finely chopped
Mushrooms (cremini or baby bella), sliced
Garlic, minced
Fresh thyme or rosemary (optional)
Heavy cream
Dijon mustard (optional, for a subtle tang)
Beef or vegetable broth
Worcestershire sauce (optional, for depth)

Directions

I take the filet mignon out of the fridge about 30 minutes before cooking to let it come to room temperature.
I season both sides of the steaks generously with salt and pepper.
In a heavy skillet over medium-high heat, I sear the steaks in olive oil and butter—about 3–4 minutes per side for medium-rare, depending on thickness. Then I transfer them to a plate to rest.
In the same pan, I reduce the heat to medium and add more butter if needed. I sauté the shallots until soft, then stir in the garlic and mushrooms.
I cook until the mushrooms are browned and tender, about 6–8 minutes, then add fresh herbs, if using.
I deglaze the pan with broth and stir in the cream, Dijon mustard, and a splash of Worcestershire sauce.
I let the sauce simmer and thicken for a few minutes, then taste and adjust seasoning.
I return the steaks to the pan briefly to warm them through or plate them and spoon the sauce over top.

Servings and timing

This recipe serves 2 and takes about 10 minutes to prep and 25–30 minutes to cook, depending on the doneness I prefer. It’s perfect for a date night, dinner party, or anytime I want to impress with minimal fuss.

Variations

Sometimes I add a splash of white wine before the cream for extra flavor. If I’m not using filet mignon, I swap in sirloin . For a low-dairy version, I use coconut cream or a plant-based alternative, and it still turns out rich and flavorful.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. To reheat, I gently warm the steak and sauce in a skillet over low heat to avoid overcooking the filet. I don’t recommend microwaving, since it can make the meat rubbery. Filet Mignon with Creamy Mushroom Shallot Sauce

FAQs

Can I cook the filet in the oven?

Yes. I often sear it first, then transfer it to a 400°F oven for 5–7 minutes to finish cooking to my preferred doneness.

What kind of mushrooms work best?

I use cremini or baby bella for rich flavor, but white mushrooms or a wild mushroom mix work too.

Can I make the sauce ahead of time?

Yes. I make the sauce in advance and reheat it gently before serving. I just whisk in a splash of broth if it gets too thick.

What should I serve with this dish?

I usually serve it with mashed potatoes, roasted asparagus, or a crisp green salad. It also goes well with rice or buttered noodles.

Is filet mignon the same as beef tenderloin?

Filet mignon is a cut from the tenderloin. It’s the most tender part, and typically comes in thick, round portions perfect for searing.

Conclusion

Filet Mignon with Creamy Mushroom Shallot Sauce is a rich, flavorful dish that’s easier to make than it looks. I love how the simple ingredients come together into something so elegant and comforting. Whether I’m making it for a holiday, a date night, or just to treat myself, this recipe always delivers restaurant-quality results right from my kitchen.