Description
A restaurant-style filet mignon served with a rich and velvety mushroom shallot cream sauce that enhances the natural tenderness and flavor of the steak without overpowering it.
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
Instructions
- Let the filet mignon rest at room temperature for about 20 minutes. Season generously with salt and black pepper.
- Heat a heavy skillet over medium-high heat and add olive oil.
- Sear the steaks for 3–4 minutes per side until a golden crust forms. Cook to desired doneness.
- Remove steaks from the skillet and let them rest.
- In the same skillet, melt butter and sauté the shallots until soft.
- Add mushrooms and cook until they release moisture and begin to brown.
- Stir in garlic and thyme and cook until fragrant.
- Pour in beef broth and simmer until slightly reduced.
- Add heavy cream and simmer until the sauce thickens.
- Season sauce to taste and spoon over the rested filet mignon before serving.
Notes
- Medium-rare is ideal for tender filet mignon.
- Use a heavy skillet for the best sear.
- Sauce can be made a few hours ahead and gently reheated.
- Letting the steak rest keeps it juicy.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 610
- Sugar: 3g
- Sodium: 520mg
- Fat: 46g
- Saturated Fat: 22g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg
