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Filet Steaks with Creamy Mushroom and Herb Topping

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Tender filet steaks, seared to perfection, topped with a rich, creamy mushroom and herb sauce — elegant enough for a special occasion but easy enough for a weeknight.

Ingredients

  • 4 filet mignon steaks (about 6 oz each)
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil or butter (for searing)
  • 1 Tbsp unsalted butter (for the sauce)
  • 1 shallot or small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms (cremini, button, or a mix), sliced
  • ½ cup white wine or beef broth (optional, for deglazing)
  • 1 cup heavy cream
  • 1 tsp Dijon mustard (optional, for tang)
  • ¼ cup grated Parmesan cheese (optional, for richness)
  • 1 Tbsp fresh thyme or rosemary, chopped (or 1 tsp dried)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Let the steaks sit at room temperature for about 20 minutes and season both sides generously with salt and pepper.
  2. Heat a heavy skillet (cast iron works well) over medium‑high heat, add olive oil or butter. When hot, add the steaks. Sear about 3–4 minutes per side for medium‑rare (depending on thickness), or longer if desired. Remove from pan and rest loosely covered.
  3. In the same skillet, reduce heat to medium. Add the butter, then add the chopped shallot/onion and sauté until softened. Stir in the minced garlic and cook for ~30 seconds until fragrant.
  4. Add the sliced mushrooms and cook until they have released their moisture and are nicely browned (about 5–7 minutes).
  5. If using, pour in the wine or broth to deglaze, scraping up browned bits from the pan. Let reduce slightly.
  6. Stir in the heavy cream, Dijon mustard, Parmesan cheese, and chopped herbs. Simmer gently until the sauce thickens to your liking.
  7. Return the steaks to the skillet (or place the sauce over the steaks on a plate) and spoon the creamy mushroom‑herb topping over each steak.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • You can substitute the filet with ribeye or sirloin if you prefer or want a more budget‑friendly cut.
  • For a lighter version, use half‑and‑half instead of heavy cream — the sauce will be thinner.([turn0search6])
  • Mixing different mushrooms (cremini + shiitake) adds deeper flavor.([turn0search4])
  • Make sure not to crowd the pan when searing steaks to get a good crust and avoid steaming.([turn0search6])
  • Leftover sauce can be made ahead (without the steaks) and stored in the fridge for up to 2 days. Reheat gently.([turn0search0])

Nutrition

Find it online: https://recipesbyliza.com/filet-steaks-with-creamy-mushroom-and-herb-topping/