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Filet Mignon with Creamy Mushroom Shallot Sauce

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Filet Mignon with Creamy Mushroom Shallot Sauce is an elegant, restaurant‑quality meal featuring tender seared filet paired with a rich, velvety sauce made from sautéed mushrooms, caramelized shallots, and cream. Perfect for special occasions or a luxurious dinner at home.

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)

Instructions

  1. Remove the filet mignon from the fridge about 30 minutes before cooking to let it come to room temperature. Season generously with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a heavy skillet over medium‑high heat. Sear the filets for about 3–4 minutes per side for medium‑rare (adjust time for preferred doneness). Transfer the steaks to a plate and let them rest.
  3. Reduce heat to medium and add the remaining butter. Add shallots and sauté until soft, about 2–3 minutes.
  4. Add garlic and mushrooms to the pan. Cook until mushrooms are browned and tender, about 6–8 minutes. Add fresh herbs if using.
  5. Deglaze the pan with the broth, scraping up any browned bits from the bottom.
  6. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently until it thickens, about 3–5 minutes. Taste and adjust seasoning.
  7. Return the steaks to the pan briefly to warm through, or plate the steaks and spoon the sauce over the top.
  8. Serve immediately with your choice of side, such as mashed potatoes, roasted vegetables, or buttered noodles.

Notes

  • Add a splash of white wine when deglazing for extra flavor.
  • Use a wild mushroom mix for deeper, earthier sauce flavors.
  • Swap filet mignon for sirloin or strip steak if preferred.
  • For dairy‑free, use coconut cream or a plant‑based cream alternative.
  • Let the steaks rest after searing to keep them juicy.

Nutrition

Find it online: https://recipesbyliza.com/filet-mignon-with-creamy-mushroom-shallot-sauce/