This mouth-watering Filet Mignon with Mushroom Sauce is cooked to juicy perfection and topped with a flavorful white wine sauce. It's an easy and elegant dish, perfect for special occasions.
- ❤️ Why You'll Love This Filet Mignon Recipe
- 🛒 Ingredients for Filet Mignon
- 🔪 How to Make Filet Mignon with Mushroom Sauce
- Steak Cooking Temperatures/Degrees of Doneness
- 💡 Tips for Making Filet Mignon
- ☑️ Storage Instructions
- 🍴 What Sides Pair Well With Filet Mignon
- 🔄 Substitutions and Additions
- What Makes Filets So Tender?
- Can I Use a Different Type of Mushroom in the Sauce?
- Can I Make This Recipe With Other Cuts of Beef?
- Does the Alcohol Cook Out of the Wine Sauce?
- 🍽️ More Delicious Beef Recipes
❤️ Why You'll Love This Filet Mignon Recipe
- Tender and juicy filet mignon
- Sautéed Mushrooms, shallots and garlic
- Flavorful white wine sauce
- Perfect for a special occasion dinner
- Easy to make, elegant and delicious
With this incredibly delicious recipe, you can treat yourself to a fancy steakhouse-quality meal in just a few easy-to-follow steps. It starts with searing tender beef tenderloins in a cast-iron skillet, finished off in the oven until cooked to perfection.
What takes these filets to the next level is the velvety-rich mushroom sauce, featuring tender mushrooms and white wine with a hint of cream. Whether it's a special occasion or you're simply in the mood for an elegant and tasty meal, this filet mignon recipe is the perfect choice.
I love to serve these filets with these Twice-Baked Potatoes, but you can serve them with any of your favorite sides. If you enjoy this filet mignon recipe, also be sure to try my recipe for Prime Rib for Two.
🛒 Ingredients for Filet Mignon
- Filet mignon
- Baby bella mushrooms
- Beef broth
- White wine
- Heavy cream
- Olive oil
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Filet Mignon with Mushroom Sauce
Preheat the oven to 400°F.
Add half the olive oil and butter in a cast iron skillet, then add in the steaks, salt, and pepper.
Sear for 2-3 minutes on each side, then place the skillet in the oven.
Cook for 5-8 minutes or until they reach your desired temperature when checked with a meat thermometer (see temperature/levels of doneness chart below). Mine took 7 minutes for a perfect medium-rare.
Place the skillet back on the stovetop and remove the steaks. Set them aside and tent with aluminum foil.
Add in the remaining butter and olive oil, along with the mushrooms.
Sauté for a few minutes, until they have some good color, then remove them and add in the shallots.
Sauté the shallots for a few minutes, then add in the garlic for about 15 seconds.
Pour in the white wine and deglaze the pan, scraping up the bits of flavor. Let it simmer until the wine is reduced by half.
Pour in the beef broth and heavy cream, then simmer for a few minutes until the sauce thickens.
Add the mushrooms back in and continue cooking for another minute.
Add the steaks back in, just until heated through, then serve with the mushroom sauce drizzled over the tops.
Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130–135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
💡 Tips for Making Filet Mignon
- Set the steaks out before cooking: If you have the time, set the steaks out about 30 minutes before cooking. This allows the center to cook evenly.
- Preheat the skillet: To get a good sear, preheat the cast iron skillet before adding the steaks.
- Don’t overcrowd the pan: If you’re cooking more than two steaks, make sure you give each one enough space in the skillet. This helps them form a flavorful crust.
- Cook by temps: Take the guesswork out of cooking filets. For perfect doneness, use an instant-read meat thermometer to check the internal temperature.
- Resting time: Allow the steaks to rest after cooking. This allows time for the juices to redistribute throughout the fibers of the meat.
- Don’t rush sautéing: When making the mushroom sauce, allow the ingredients time to sauté slowly. The skillet will be hot, so allow it to cool down a little so it does not burn the tender shallots.
☑️ Storage Instructions
Fridge: Allow leftovers to cool to room temperature. Then transfer them to an airtight container within 2 hours of cooking. Store in the fridge for up to 3–4 days.
Freezer: You can also freeze leftovers. Use airtight containers or freezer bags to store them. They will freeze safely for up to a couple of months. Thaw in the refrigerator before reheating.
🍴 What Sides Pair Well With Filet Mignon
- Sauteed Broccolini
- Shredded Brussels Sprouts Salad
- Green Beans Almondine
- Crispy Smashed Potatoes
- Air Fryer Baked Potatoes
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Air Fryer Red Potatoes
🔄 Substitutions and Additions
- Fresh herbs: Feel free to add fresh herbs to the sauce. Fresh thyme, rosemary, or tarragon are good options.
- Spinach: Add a handful of fresh spinach to the sauce for added nutrients.
- Sundried tomatoes: Add some chopped sun-dried tomatoes to the sauce to add color and subtle sweetness.
- Bacon: Sprinkle crispy bacon bits into the mushroom sauce.
- Wine: Replace white wine with an equal amount of non-alcoholic white wine or beef broth.
- Other toppings: Add some blue cheese crumbles, crushed peppercorns, or crab meat to the top of the cooked steak.
What Makes Filets So Tender?
Filet mignon comes from the tenderloin muscle, located in a less-used part of the cow. This muscle doesn't bear much weight or do a lot of work, resulting in a more tender texture.
Can I Use a Different Type of Mushroom in the Sauce?
Sure! Feel free to experiment with different mushrooms. Cremini, porcini, or shiitake can have unique flavors and textures.
One of my favorites to use is dried porcini mushrooms. Reconstitute them in a little boiling water, then add that water into the mushroom sauce. It adds tremendous flavor. In fact, anytime I ever reconstitute dried mushrooms I always save that juice to use.
Can I Make This Recipe With Other Cuts of Beef?
While filet mignon is recommended for its tenderness, you can use other tender cuts like ribeye or sirloin.
Does the Alcohol Cook Out of the Wine Sauce?
While cooking with wine, most of the alcohol does evaporate, but not all of it. If you prefer not to use wine, you can use equal parts of beef stock.
🍽️ More Delicious Beef Recipes
- Beef Bourguignon
- Best Instant Pot Roast
- Philly Cheesesteak Casserole
- Beef and Broccoli
- Instant Pot Ropa Vieja
- Slow Cooker Mississippi Pot Roast
- Easy Beef Stroganoff
Filet Mignon with Mushroom Sauce
- Preheat oven to 400°F.
- Add half the olive oil and butter in a cast iron skillet, then add in the steaks, salt and pepper.
- Sear for 2-3 minutes on each side, then place the skillet in the oven.
- Cook for 5-8 minutes or until they reach your desired temperature when checked with a meat thermometer (see temperature/levels of doneness chart in the post). Mine took 7 minutes for a perfect medium rare.
- Place the skillet back on the stovetop and remove the steaks. Set them aside and tent with aluminum foil.
- Add in the remaining butter and olive oil, along with the mushrooms.
- Sauté for a few minutes, until they have some good color, then remove them and add in the shallots.
- Sauté the shallots for a few minutes, then add in garlic for about 15 seconds.
- Pour in the white wine and deglaze the pan, scraping up the bits of flavor. Allow the wine to reduce by half.
- Pour in the beef broth and heavy cream, then simmer for a few minutes until the sauce thickens.
- Add the mushrooms back in and continue cooking for another minute.
- Add the steaks back in, just until heated through then serve with the mushroom sauce drizzled over the tops.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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