Indulge in this tender and flavorful filet mignon recipe, topped with a creamy mushroom sauce. This dish is perfect for a special occasion or a romantic dinner at home. The succulent steak is seared to perfection and complemented by the rich and earthy mushroom sauce. Serve it with your favorite sides and enjoy a restaurant-quality meal in the comfort of your own home.
Ingredients
- 4 filet mignon steaks (about 6 ounces each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley (for garnish)
Directions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the steaks for 2-3 minutes on each side, until nicely browned.
- Transfer the skillet to the preheated oven and cook the steaks for 10-12 minutes for medium-rare, or until desired level of doneness.
- Remove the skillet from the oven and transfer the steaks to a plate. Cover loosely with foil and let them rest for 5 minutes.
- In the same skillet, melt the butter over medium heat.
- Add the mushrooms and garlic, and sauté until the mushrooms are golden brown and the liquid has evaporated, about 5-7 minutes.
- Pour in the beef broth and bring to a simmer. Cook for 3-4 minutes, until the broth has reduced slightly.
- Stir in the heavy cream and Dijon mustard. Simmer for another 2-3 minutes, until the sauce thickens.
- Season the mushroom sauce with salt and pepper to taste.
- Place the filet mignon steaks back into the skillet with the mushroom sauce, coating them with the sauce.
- Garnish with chopped fresh parsley and serve hot.
