Prepare to indulge in the ultimate culinary experience with this Filet Mignon with Creamy Mushroom Sauce recipe. This dish combines the luxurious tenderness of perfectly cooked filet mignon with a rich, savory mushroom sauce that elevates the steak to new heights of deliciousness. Whether you’re planning a romantic dinner or looking to impress at a dinner party, this recipe is sure to be a showstopper.
The key to this dish is the high-quality filet mignon, known for its buttery texture and mild flavor, making it the perfect canvas for the bold, creamy sauce. The mushrooms, simmered in a concoction of beef broth, heavy cream, and aromatics, provide a delightful contrast with their earthy tones, while the subtle kick of Dijon mustard and the depth of Worcestershire sauce create a complex flavor profile. Each component of this dish complements the others beautifully, creating a harmonious and unforgettable dining experience.
Why You’ll Love This Recipe:
- Luxurious Flavor: The rich sauce and premium cut of meat make this dish feel like a gourmet meal.
- Perfect for Special Occasions: Its impressive presentation and exquisite taste make it ideal for special events.
- Simplicity in Preparation: Despite its sophisticated appearance, this recipe is straightforward to prepare, requiring just a few steps to achieve perfection.
Ingredients:
- 2 filet mignon steaks, about 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 cup sliced mushrooms (such as cremini or button)
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh thyme, for garnish
- Fresh parsley, chopped, for garnish
Instructions:
Preparation:
- Allow the filet mignon steaks to sit at room temperature for about 30 minutes before cooking. This ensures even cooking. Season generously with salt and pepper.
Preheat the Oven:
- Set your oven to 400°F (200°C) to preheat while you begin cooking the steaks.
Cooking the Steak:
- In a heavy skillet, heat olive oil over high heat until just smoking. Add the steaks and sear on each side for 2-3 minutes until a golden crust forms.
- Add one tablespoon of butter to the skillet, then transfer the skillet to the preheated oven. Roast the steaks for 5-7 minutes for medium-rare. Adjust the cooking time depending on your preferred doneness.
- Remove the steaks from the skillet and let them rest on a plate, tented with foil, to keep them warm and allow the juices to redistribute.
Making the Sauce:
- Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the mushrooms and garlic, sautéing until the mushrooms are golden and soft.
- Deglaze the pan with beef broth, scraping up the browned bits from the bottom of the pan. These bits add rich flavor to the sauce.
- Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer until it thickens enough to coat the back of a spoon.
Serving:
- Place the rested filet mignon steaks on plates. Spoon the creamy mushroom sauce generously over the steaks.
- Garnish with fresh thyme and chopped parsley to add a touch of freshness and color.
Storage Options:
- Refrigerator: Store any leftovers in an airtight container for up to 3 days. Reheat gently to preserve the quality of the meat.
- Freezer: It’s best to freeze the sauce separately from the steak to maintain the texture of the meat. Use within a month for optimal taste.
Tips:
- Selecting Steaks: Choose steaks that are uniform in thickness to ensure they cook evenly.
- Resting Time: Allowing the steaks to rest after cooking is crucial for a juicy, flavorful steak.
- Sauce Consistency: If the sauce is too thin, let it simmer a few minutes longer. If it’s too thick, thin it with a little more beef broth.
