Filet Mignon with Mushroom Cream Sauce
Elegant and rich, this filet mignon is pan-seared and finished in a savory mushroom thyme cream sauce. Perfect for special occasions or when you want to treat yourself.
Ingredients
For the Sauce and Steaks:
- 4 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz baby bella mushrooms sliced
- 1 small or 1/2 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
- 4 filet mignon steaks 6 oz each, 1 1/2″ thick
- 1/2 cup Merlot wine
- 1 1/2 cups low sodium beef broth
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Sauté mushrooms in 2 Tbsp butter + 1 Tbsp oil for 5 min.
- Add onion, cook 3 more min. Stir in garlic, thyme, salt, and pepper.
- Cook 2 min, transfer to plate.
- Pat steaks dry, season with salt and pepper.
- Heat remaining butter and oil.
- Sear steaks 3–5 min per side (medium-rare), then transfer to plate.
- See full steps with tips & photos → https://mischacrossing.com/filet-mignon-with-mushroom-cream-sauce/
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet with a splash of broth or cream.