Filet Mignon Mushroom Sauce Recipe
A restaurant-quality Filet Mignon Mushroom Sauce Recipe — tender, perfectly seared filet mignon finished with a silky, umami-rich mushroom pan sauce made from shallots, red wine, beef stock and cream. Elegant, simple to execute, and ideal for date nights or special dinners.
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
Instructions
- Bring steaks to room temperature (20–30 minutes) and preheat oven to 400°F (200°C). Pat steaks dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
- Heat a heavy skillet (cast-iron or stainless) over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl.
- Sear steaks: place steaks in the skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For visual richness, add 1 tbsp butter on top of each steak just before transferring to the oven.
- Finish in oven: transfer skillet to the preheated oven and roast to your desired doneness (use an instant-read thermometer): rare 120–125°F, medium-rare 130–135°F (recommended), medium 140–145°F. For 1.5–2" steaks expect ~4–6 minutes in the oven after searing (times vary). Remove when 3–5°F below target temp.
- Remove steaks to a warm plate and loosely tent with foil; rest 5–10 minutes (juice redistribution).
- While steaks rest, make the mushroom pan sauce using the same skillet (do not wash out the fond): return skillet to medium heat. Add 1 tbsp butter. If pan is very dry, add a splash of oil.
- Add the minced shallot and sauté until translucent (~30–60 seconds). Add sliced mushrooms in a single layer and let them brown, about 4–6 minutes, stirring occasionally.
- Add minced garlic and thyme; sauté 20–30 seconds until aromatic.
- Deglaze: pour in 1/3 cup red wine (or brandy) and scrape up browned bits from the bottom of the pan. Reduce the liquid by about half (1–2 minutes).
- Add 3/4 cup beef stock (and reserved strained porcini soaking liquid if used). Simmer and reduce by about one-third (3–5 minutes), concentrating flavor.
- Lower heat; stir in 1/3 cup heavy cream if using, 1 tsp Dijon, and 1 tsp Worcestershire sauce if desired. Simmer gently until sauce thickens to coat the back of a spoon (2–3 minutes).
- Finish: remove from heat and whisk in 1 tbsp cold butter until glossy. Taste and adjust seasoning with salt and pepper.
- Plate: spoon sauce onto plates, place rested filet on top, and spoon more mushrooms and sauce over steaks. Garnish with flaky sea salt and chopped parsley or chives. Serve immediately.
Notes
- Timing: Allow steaks to come to room temperature before cooking for even doneness. Resting the steak is essential — don’t skip it.
- Searing: Make sure the pan is hot and steaks are dry. Moisture prevents a good crust.
- Alcohol-free: Omit the wine and use an extra splash of stock with 1 tsp balsamic or a pinch of tomato paste for depth.
- Make-ahead: The mushroom sauce keeps well (refrigerate up to 3 days, freeze up to 2 months). Reheat gently on stovetop with a splash of stock.
- Cream tips: If the cream looks like it might separate, lower the heat and add it slowly. Heavy cream is less likely to curdle.
- Texture: If you prefer a smoother sauce, strain it; you’ll lose mushroom pieces but gain silkiness.
- Variations: try adding green peppercorns for a peppercorn-mushroom sauce, or finish with a teaspoon of truffle oil for luxury. For a lighter version, skip the cream and finish with butter only.
- Troubleshooting: If sauce is too thin — reduce longer; too thick — loosen with a splash of stock. If the mushrooms are soggy, make sure they have space in the pan to brown (cook in batches if necessary).