This Filet Mignon with Mushroom Cream Sauce is the kind of dish that feels like it belongs in a fine-dining restaurant—but you can make it right at home.

Tender steaks are seared to perfection and paired with a velvety mushroom and wine sauce that’s impossible to resist.

Why You’ll Love This Recipe

Elegant but approachable – restaurant quality, home-cooked.

Pan-seared perfection – no grill or oven needed.

Rich and creamy sauce – elevated with red wine and herbs.

Perfect for special occasions – Valentine’s Day, anniversaries, or celebrations.

Pairs beautifully with sides – mashed potatoes, asparagus, or roasted veggies.

What You’ll Need (Ingredient Highlights)

Filet mignon – thick-cut, tender steaks for maximum flavor.

Baby bella mushrooms – meaty texture and deep flavor.

Garlic, onion & thyme – create an aromatic base for the sauce.

Merlot wine – adds richness and depth to the pan sauce.

Heavy cream – brings everything together in a silky finish.

Butter & olive oil – for sautéing and building layers of flavor.

Pro Tips Before You Start

Let steaks sit at room temperature for 20–30 minutes before cooking.

Use a cast iron or heavy skillet to get a deep sear.

Don’t skip the wine reduction – it adds incredible depth.

Rest steaks before serving for the juiciest bite.

Deglaze well – scrape all those browned bits for maximum flavor.

How to Make Filet Mignon with Mushroom Cream Sauce

Step 1: Sauté the Mushrooms

Heat 2 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium-high heat.

Add the thick-sliced mushrooms and cook for about 5 minutes until softened.

Add the finely diced onion and cook 3 more minutes.

Step 2: Add Aromatics

Stir in the minced garlic, fresh thyme, 1/4 tsp salt, and 1/4 tsp black pepper.

Cook another 2 minutes, stirring constantly until the garlic is fragrant.

Transfer the mixture to a plate and wipe the skillet clean with a damp paper towel.

Step 3: Sear the Steaks

Pat dry the filet mignon steaks and season them all over with about 1 tsp salt and 1/4 tsp black pepper total.

Heat the remaining 2 Tbsp butter and 1 Tbsp oil in the same pan over medium-high heat.

Once the butter foams, add the steaks and sear 3–5 minutes per side for medium-rare, or 5–6 minutes for medium.

Transfer steaks to the mushroom plate to rest.

Step 4: Deglaze the Pan

Pour in the Merlot and bring to a boil, scraping the pan to release any browned bits.

it reduce by half, about 3 minutes.

Add the beef broth and boil another 5–6 minutes until the liquid is reduced to about 2/3 cup.

Step 5: Finish the Sauce

Lower the heat and stir in the heavy cream.

Simmer for 2 minutes until the sauce thickens slightly.

Return the mushrooms and steaks to the pan and heat through for 1–2 minutes.

Season to taste with extra salt and pepper if needed.

What to Serve It With

Creamy mashed potatoes or garlic mashed cauliflower

Buttered egg noodles or fettuccine

Roasted asparagus or sautéed green beans

A fresh green salad with vinaigrette

A crusty baguette to soak up the sauce

Variations / Substitutions

Use ribeye or sirloin – if filet mignon is not available.

Try a different wine – Cabernet or Pinot Noir also work well.

Add shallots – for a more gourmet sauce twist.

Go dairy-free – use coconut cream (flavor will change).

Skip the wine – sub with more broth plus 1 tsp balsamic vinegar.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended due to the cream sauce.

Reheat: Warm gently on the stovetop over low heat with a splash of broth or cream.

FAQs

Can I use a different cut of steak?
Yes! Ribeye, strip steak, or sirloin work well—just adjust cooking time accordingly.

Can I skip the wine?
Yes, substitute with extra broth and a splash of balsamic or grape juice for depth.

How do I know when the steak is done?
Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.

Can I use dried thyme?
Yes, substitute 1 tsp dried thyme for fresh, but fresh gives the best flavor.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I double the sauce?
Absolutely! Just scale up all sauce ingredients accordingly.

What cream is best to use?
Heavy whipping cream is best—it won’t curdle when simmered.

Final Thoughts

This Filet Mignon with Mushroom Cream Sauce is a showstopper dish that proves you don’t need to dine out for something special.

With tender steaks, a silky wine-infused sauce, and savory mushrooms, every bite feels indulgent yet approachable.

Whether it’s for a dinner date or holiday gathering, this recipe is a guaranteed favorite.