Filet Mignon is my favorite cut of steak. It gets a bad wrap though for not being flavorful enough due to the lack of fat in the cut. While I might agree on some points, the filet is one of the most tender cuts and if prepared correctly can actually be very flavorful! This recipe will convert you to a Filet fan, if you aren’t already. The mushroom sauces adds a rich, creamy flavor on top the already perfect filet – but let me tell you, the filet can stand on its own here too!
- 2 Filet Steaks
- 4 Tsp Worcestershire Sauce
- 1 Shallot, finely diced
- 6 Tbsp Butter, divided
- 2 Tbsp Flour
- 1 Cup White Wine, I used Chardonnay
- 1 Cup Heavy Cream
- 8oz Baby Bella Mushrooms, sliced
- 2 Tbsp Dijon Mustard
- 2 Tbsp Minced Garlic, Divided
- 1 Sprig Fresh Rosemary
- 1 Tbsp Oil
- Serves: 2
- Prep Time: 5 Minutes
- Cook Time 30 Minutes
- Total Time: 35 Minutes
Step 1: Pat dry the steaks on all sides – this is important to get a nice sear. Season all sides generously with salt and pepper. Add the Worcestershire sauce – make sure it is evenly distributed. Set steaks aside to rest.
Step 2: Heat a large pan over medium heat and add the oil. Once the pan is heated, add the shallots and cook until softened – about 3-5 minutes.
Step 3: Add in the mushrooms and cook for 3-5 minutes so they begin to soften. Season with salt and pepper.
Step 4: Add the wine and 1 tbsp of the garlic and continue cooking until the wine reduces – about 8-10 minutes.
Step 5: Add 2 tbsp of the butter and allow to completely melt. Once the butter is fully melted, sprinkle in the flour and whisk continuously as the sauce starts to thicken.
Step 6: Pour in the cream and continue stirring as the sauce will continue to thicken.
Step 7: Reduce the heat to low and add in the mustard. Stir until well combined. Taste the sauce and adjust the salt and pepper – at this point I added about another 1/2 tsp salt and 1/4 tsp pepper.
Step 8: Set the sauce aside and heat another large pan over medium to high heat. Once the pan is very hot, add 1 tbsp butter and swirl it around to coat the bottom of the pan.
Step 9: Add the steaks and sear on all sides – you want to sear on each side for 2-3 minutes to get a nice color.
Step 10: Once the steaks are seared on all sides, reduce the heat to medium-low and add the remaining butter and garlic as well as the rosemary. Allow the steaks to cook until they reach the desired internal temperature. For medium rare you want them to reach 130 degrees Fahrenheit. For medium rare, pull the steaks off the pan when they reach between 120 and 125 degrees Fahrenheit to let them rest for 5 minutes before serving.
Step 11: After the steaks have rested, serve them with the mushroom sauce on top and your favorite side! Enjoy!