Name: Filet Mignon with Creamy Mushroom Shallot Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 filet mignon steaks (6–8 oz each); 1 tbsp olive oil; 2 tbsp unsalted butter; 1 shallot, finely chopped; 1.5 cups mushrooms, sliced; 2 garlic cloves, minced; 0.75 cup heavy cream; 0.5 cup beef broth; 1 tsp fresh thyme leaves; 1 tsp salt; 0.5 tsp black pepper

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I like this filet mignon recipe when I want a restaurant-style meal that still feels simple and approachable at home. The steak turns out tender and juicy, while the creamy mushroom shallot sauce adds richness without overpowering the natural flavor of the beef. I find it elegant enough for special occasions but easy enough for a quiet dinner.

Why You’ll Love This Recipe

I love this recipe because it balances simplicity and indulgence. I only need a handful of ingredients, yet the final dish feels refined and satisfying. The sauce comes together quickly in the same pan, which means less cleanup and deeper flavor from the browned bits left by the steak.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

filet mignon steaks
olive oil
unsalted butter
shallots, finely chopped
mushrooms, sliced
garlic cloves
heavy cream
beef broth
fresh thyme
salt
black pepper

Directions

I start by letting the filet mignon rest at room temperature for about 20 minutes and seasoning it generously with salt and pepper. I heat a skillet over medium-high heat and add olive oil.

I sear the steaks for a few minutes on each side until a golden crust forms, then I finish them to my preferred doneness. I remove the steaks from the pan and let them rest.

In the same skillet, I melt butter and sauté the shallots until soft. I add the mushrooms and cook until they release their moisture and begin to brown, then I stir in the garlic and thyme.

I pour in the beef broth, letting it reduce slightly, then add the cream and simmer until the sauce thickens. I season to taste and spoon the sauce over the rested filet mignon before serving.

Servings and timing

I usually make this recipe for 2 servings.
Preparation time: about 10 minutes
Cooking time: about 20 minutes
Total time: around 30 minutes

Variations

I sometimes add a splash of white wine to the sauce for extra depth. When I want a stronger flavor, I mix in a bit of Dijon mustard or swap thyme for rosemary. I also like using a mix of wild mushrooms for more texture.

storage/reheating

I store leftover steak and sauce separately in airtight containers in the refrigerator for up to 2 days. When reheating, I gently warm the sauce on the stovetop and reheat the steak slowly to avoid overcooking.

FAQs

What doneness works best for filet mignon?

I prefer medium-rare because it keeps the steak tender and juicy, but I cook it to whatever doneness I’m in the mood for.

Can I make the sauce ahead of time?

I sometimes prepare the sauce a few hours ahead and gently reheat it before serving, adding a splash of cream if needed.

What mushrooms are best for this sauce?

I like using cremini or button mushrooms, but I’ve also had great results with shiitake or a mixed blend.

Do I need to use a cast-iron skillet?

I like cast iron for a good sear, but any heavy-bottomed skillet works well for this recipe.

How do I keep filet mignon tender?

I avoid overcooking and always let the steak rest before slicing, which helps keep the juices inside.

Conclusion

I keep this filet mignon with creamy mushroom shallot sauce recipe in my rotation because it delivers impressive flavor with minimal effort. The tender steak and velvety sauce make it a meal I enjoy serving when I want something comforting, elegant, and deeply satisfying.