Ingredients
For the steak:
2 filet mignon steaks (1.5–2 inch thick)
Salt, to taste
Freshly ground black pepper, to taste
1-2 tbsp olive oil or butter (for searing)
For the creamy mushroom sauce:
8 oz (about 225 g) mushrooms, sliced (cremini, button, or your choice)
2 tbsp butter
1 small shallot or 1/2 small onion, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup beef broth or stock
1 tsp Dijon mustard (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the steaks:
Take the filet mignon steaks out of the fridge about 30 minutes before cooking to bring them to room temperature.
Pat them dry with paper towels, then season generously on both sides with salt and freshly ground black pepper.
2. Sear the steaks:
Heat olive oil or butter in a heavy skillet (cast iron works best) over medium-high heat until hot and shimmering.
Add the steaks and sear without moving them for about 3-4 minutes per side for medium-rare (adjust time for thickness and desired doneness).
Optional: sear the edges quickly by holding the steak with tongs.
Remove the steaks from the pan, cover loosely with foil, and let rest while you make the sauce.
3. Make the creamy mushroom sauce:
In the same skillet, reduce heat to medium and add the butter.
Add the chopped shallot/onion and sauté until translucent (about 2 minutes).
Add the minced garlic and sliced mushrooms, cooking until mushrooms are browned and soft (about 5-7 minutes).
Pour in the beef broth and let it reduce slightly (2-3 minutes).
Stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer gently until thickened, about 3-5 minutes.
Season with salt and pepper to taste.
4. Serve:
Plate the rested filet mignon steaks, spoon the creamy mushroom sauce over or beside them.
Garnish with fresh chopped parsley.
Enjoy immediately!
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