Filet Mignon with Creamy Mushroom Sauce

Filet mignon with creamy mushroom sauce is a classic and elegant dish that’s perfect for special occasions or a fancy dinner at home. The tender, juicy filet mignon pairs beautifully with a rich and creamy mushroom sauce. Here’s how you can make it:

Ingredients:

For the Filet Mignon:

• 4 (6-ounce) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Creamy Mushroom Sauce:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 1/2 cup dry white wine (or chicken broth if you prefer)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Prepare the Filet Mignon:

• Let the filets come to room temperature for about 30 minutes before cooking. Pat them dry with paper towels.
• Season the filets generously with salt and pepper on both sides.

1. Cook the Filet Mignon:

• Heat olive oil in a large skillet over medium-high heat until it shimmers.
• Add the filets to the skillet and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more done. The internal temperature for medium-rare is 130°F (54°C).
• During the last minute of cooking, add the butter to the skillet and spoon the melted butter over the filets for extra flavor.
• Remove the filets from the skillet and let them rest on a plate covered loosely with aluminum foil.

1. Make the Creamy Mushroom Sauce:

• In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
• Add the garlic and cook for an additional 30 seconds.
• Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
• Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the liquid is reduced by half.
• Stir in the heavy cream, Dijon mustard, and thyme. Simmer the sauce until it thickens, about 5 minutes. Season with salt and pepper to taste.

1. Serve:

• Place the filets mignon on plates and spoon the creamy mushroom sauce over the top.
• Garnish with fresh parsley if desired.

Tips for Perfection:

• For an extra touch, you can deglaze the skillet with a splash of brandy or bourbon before adding the wine.
• Serve with your favorite sides like garlic mashed potatoes, steamed asparagus, or sautéed spinach.

Enjoy your perfectly cooked filet mignon with a luxurious creamy mushroom sauce!