Name: Filet Mignon Mushroom Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Ingredients: 2 filet mignon steaks (about 6–8 oz / 170–225 g each; ~1.5–2" thick); Kosher salt and freshly ground black pepper (to taste); 1 tbsp neutral oil (canola, grapeseed, or avocado); 3 tbsp unsalted butter (divided (2 tbsp for cooking + 1 tbsp to finish)); 1 small shallot (finely minced (or 1/4 small onion)); 8 oz 225 g mixed mushrooms (cremini, baby bella, shiitake), sliced; 2 garlic cloves (smashed then minced); 1/3 cup dry red wine or dry vermouth (about 80 ml — or 2 tbsp brandy); 3/4 cup beef stock (about 180 ml — low-sodium preferred); 1/3 cup heavy cream (optional; for a creamier sauce); 1 tsp Dijon mustard (optional); 1 –2 sprigs fresh thyme (or 1/2 tsp dried thyme); 1 tsp Worcestershire sauce (optional); Finishing: flaky sea salt and chopped parsley or chives for garnish

There are few culinary combinations as luxurious and satisfying as a perfectly cooked filet mignon paired with a silky, deeply savory mushroom sauce. Whether you’re cooking for a special occasion or simply elevating a weeknight dinner, this Filet Mignon Mushroom Sauce Recipe walks you through everything a pro chef would do: choosing the right steak, building a restaurant-quality pan sauce, timing and temperature guidance, plating and serving suggestions, plus variations and troubleshooting tips. Expect technique-first explanations, practical shortcuts, and plating ideas that make this dish look as good as it tastes.

Why this recipe works (short version)

Filet mignon is prized for its tenderness and subtle beef flavor. Because it’s lean and delicate, it benefits from high-heat searing to build a flavorful crust and a short, controlled finish in the oven. The mushroom sauce brings umami, texture, and moisture—transforming a simple steak into a full, balanced entrée. This Filet Mignon Mushroom Sauce Recipe emphasizes contrast: crisp exterior, tender interior, and a sauce with depth and creaminess.

What you’ll need (ingredients and tools)

Ingredients (serves 2)

2 filet mignon steaks, each 6–8 oz (170–225 g) and about 1.5–2 inches thick

Kosher salt and freshly ground black pepper
1–2 tbsp neutral oil with a high smoke point (canola, grapeseed, avocado)
2 tbsp unsalted butter (divided)

1 small shallot, finely minced (or 1/4 small onion)
8 oz (225 g) mixed mushrooms — cremini, baby bella, and shiitake are excellent (sliced)
1–2 garlic cloves, smashed then minced
1/3 cup dry red wine or dry vermouth (or 2 tbsp brandy)
3/4 cup beef stock (preferably low-sodium) or demi-glace for extra richness
1/3 cup heavy cream (optional — for a creamier sauce)
1 tsp Dijon mustard (optional, brightens the sauce)
1–2 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 tsp Worcestershire sauce (optional)

Finishing: flaky sea salt, chopped parsley or chives for garnish

Tools

Heavy skillet (cast-iron or stainless steel, 10–12 inches)
Tongs, instant-read thermometer, oven (400°F / 200°C recommended), spoon or spatula

Small saucepan (optional) if you prefer to finish sauce off the heat

Choosing the right filet mignon and mushrooms

Steak selection

Look for steaks about 1.5–2 inches thick. Thinner steaks cook too quickly and don’t develop a crust without overcooking the interior.
Opt for USDA Choice or Prime if available; marbling isn’t heavy in filet, but a little helps flavor.

Bring to room temperature for 20–30 minutes before cooking—this ensures even cooking.

Mushroom selection

Cremini (baby bella) offers sweetness and substance.
Shiitake gives an intense umami and meaty texture.

Porcini (dried) are fantastic for adding deep, nutty notes—rehydrate them in hot water and reserve the soaking liquid (strain and de-grit it) to enrich the stock.
Use a mix for complexity.

Step-by-step: cooking the steaks

Prep the steaks
Pat steaks dry with paper towels. Dryness is critical for a good sear. Generously season all sides with kosher salt and freshly ground black pepper. If you like, lightly oil the steaks instead of oiling the pan.

Preheat pan and oven
Preheat your oven to 400°F (200°C). Place a heavy skillet on the stove over medium-high heat and let it get hot — you want the pan smoking slightly for an immediate sear.
Sear the steaks
Add 1 tbsp neutral oil to the skillet. When the oil shimmers, carefully add the filets. Sear without moving them for 2–3 minutes until a deep brown crust forms. Flip and sear the other side another 2–3 minutes. If the steaks are thick and you want to complete in the oven, add a tablespoon of butter on top of each steak before transferring.
Finish in the oven to desired doneness
Transfer the skillet to the preheated oven. Use an instant-read thermometer:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C) — ideal for filet mignon
- Medium: 140–145°F (60–63°C)
  Remove the steaks when they are 5°F (≈3°C) below your target; carryover cooking will raise the temperature. For typical 1.5–2″ filets, expect 4–6 minutes in a 400°F oven after searing.

Rest the steaks
Transfer steaks to a warm plate and loosely tent with foil. Rest for 5–10 minutes. Resting redistributes juices and improves tenderness.

Tip: If you’re cooking for guests and want a flawless crust, use a two-stage sear: dry-brine the steaks (salt) 1 hour before cooking, pat dry, then sear. This helps draw out surface moisture and concentrates flavor.

Building the mushroom sauce (pan sauce technique)

The sauce is the star that keeps this Filet Mignon Mushroom Sauce Recipe memorable. We’ll use the fond (the brown bits stuck to the pan after searing), mushrooms, aromatics, deglazing liquid, and a finishing touch of butter/cream.

Remove steaks and reserve pan
Once steaks are resting, put the skillet back on medium heat (do not wash out the fond). Add 1 tbsp butter. If the pan looks dry, add a splash of oil.
Sauté shallots and mushrooms
Add minced shallot and sauté until translucent (about 30–60 seconds). Add the sliced mushrooms in a single layer if possible—avoid overcrowding. Sauté the mushrooms until they release their liquid and then brown—about 4–6 minutes. Browning adds concentrated flavor.
Add garlic and herbs
Add minced garlic and thyme; sauté for 20–30 seconds until aromatic. Be careful not to burn the garlic.

Deglaze the pan
Pour in the red wine or brandy to deglaze, scraping up the browned bits with a wooden spoon. Let the alcohol reduce by half (about 1–2 minutes). For brandy, you can flambé carefully — tilt the pan away from you and ignite briefly with a long lighter — but this is optional and adds drama, not necessary for flavor.
Add stock and reduce
Add beef stock (and reserved porcini soaking liquid if used, strained). Let the sauce simmer and reduce by about one-third to concentrate flavor — 3–5 minutes depending on heat and pan size.
Finish with cream and mustard (optional)
Lower heat and stir in heavy cream if using. Add Dijon mustard and Worcestershire sauce if desired for depth. Simmer gently until the sauce thickens to coat the back of a spoon — about 2–3 minutes.

Mount with butter and season
Remove pan from heat and whisk in 1 tbsp cold butter to give gloss and body to the sauce. Taste and adjust seasoning with salt and pepper.
Rest briefly
Let sauce sit off heat 1–2 minutes—the flavors meld and the sauce will thicken slightly.

Tip: If your sauce is too thin, simmer a bit longer; if it’s too thick, add a splash more stock. To make a smoother sauce, carefully strain it—but you’ll lose mushroom pieces.

Plating and serving suggestions

Place a spoonful of sauce in the center of the plate, set the rested filet mignon on top, and spoon more mushroom sauce and whole/browned mushrooms over the steak.
Garnish with a sprinkle of flaky sea salt and chopped parsley or chives for color.
Serve with sides that complement the sauce: creamy mashed potatoes, buttered asparagus, roasted baby carrots, truffle mashed potatoes, parsnip purée, or a simple herb risotto.

For elegant presentation, add a quenelle of compound butter (garlic-herb or blue cheese butter) on top of the steak so it melts into the sauce.

Wine pairings: A medium- to full-bodied red is ideal. Cabernet Sauvignon, Merlot, Bordeaux blend, or a structured Pinot Noir (if you prefer something lighter) all work beautifully. For a white option, a rich Chardonnay can stand up to the creamy mushroom sauce.

Variations and adaptations

This Filet Mignon Mushroom Sauce Recipe is a template—adjust to taste or dietary needs.

Richer, deeper sauce (use demi-glace)

Replace the beef stock with demi-glace for a restaurant-quality, concentrated flavor. Reduce slightly less since demi-glace is already intense.

Wine-free or low-alcohol version

Skip the wine or brandy. Use a splash of balsamic vinegar or a little extra stock with a teaspoon of tomato paste for acidity and depth.

Cream-free mushroom sauce

If you prefer a lighter sauce, omit the cream. Reduce the stock further and finish with butter for richness (a classic beurre monté technique).

Mustardy peppercorn sauce

Add a tablespoon of whole green peppercorns (brined) and 1 tbsp Dijon for a peppercorn mushroom sauce.

Vegetarian “steak” alternative

Use thick portobello caps or cauliflower steaks in place of filet—sear and roast the same way and serve with the mushroom sauce as a vegetarian main.

Truffle-forward version

Stir in a teaspoon of truffle oil or shave fresh black truffle over the finished dish for a luxurious twist. Use sparingly; truffle flavors are powerful.

Make-ahead, storage, and reheating

Steaks: Best cooked to order. Leftover cooked filet will lose some texture when reheated. If you must, slice and warm gently in a skillet with a splash of stock or in a 275°F oven until just warmed through. Avoid high heat or microwave.
Sauce: Mushroom sauce stores well. Cool and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan, adding a splash of stock to loosen if needed. Do not boil if it contains cream—heat gently to avoid curdling.
Freezing: The sauce can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Troubleshooting and chef’s tips

No crust on the steak? Make sure the steak is dry before searing; moisture prevents browning. Use a very hot pan and don’t overcrowd.
Sauce tastes flat: Reduce it more to concentrate flavors, or add a small splash of acid (sherry vinegar, lemon juice) and a pinch of salt to brighten. A teaspoon of Dijon or Worcestershire can also lift the flavor.
Sauce is greasy: Spoon off excess fat or add a splash of stock and simmer to emulsify. Whisking in cold butter at the end will also help bind fat into the sauce.

Cream curdled: If your sauce curdles after adding cream, lower the heat and stir in a tablespoon of cold butter to bring it back together. Using heavy cream (higher fat) reduces curdling risk.
Overcooked steak: If you hit too-high a temperature in the oven, slice thinly and serve with sauce—thin slices are more forgiving. For next time, use an instant-read thermometer and remove steaks a few degrees below desired temp before resting.

Timing and workflow — serve hot and relaxed

A practical workflow for dinner for two:

Preheat oven and prep steaks (salt, bring to room temp) — 20–30 minutes before cooking.
Start roasting/steaming vegetables or making sides that take longer (potatoes, root veg).
Sear steaks and finish in oven. Rest steaks while making the mushroom sauce — this is the key time-saver; steak resting gives you 5–10 minutes to finish the sauce and plate.

Plate and serve immediately.

The beauty of the Filet Mignon Mushroom Sauce Recipe is that the sauce is made from the same pan used for the steak—minimal cleanup, maximum flavor, and excellent timing.

Nutrition & portioning notes

Filet mignon is leaner than many other cuts, so the sauce contributes most of the calories, especially if cream and butter are used. For a lighter dish, reduce the butter and cream, or use olive oil and a lower-fat stock. A 6–8 oz filet with mushroom cream sauce is a satisfying single-serving portion; stretch the meal with hearty sides (potatoes, grains, vegetables) for balance.

Final thoughts — plating like a pro

This Filet Mignon Mushroom Sauce Recipe is as much about technique as it is ingredients. Focus on these key points:

Dry the steak and generate a deep, flavorful crust.
Don’t rush resting—this is where a lot of tenderness and juice retention happen.

Build the sauce in the steak pan to capture the fond.
Balance richness with acidity (wine, mustard, vinegar) and finish with a glossing butter or cream.

Serve with confidence: a simple sprig of thyme, a sprinkle of flaky salt, and a glossy mushroom sauce will make this meal restaurant-level in both taste and presentation. Whether it’s date night, a family celebration, or your own indulgent dinner, this Filet Mignon Mushroom Sauce Recipe offers a clear, reliable path to a spectacular plate.