Description
Filet Mignon with Creamy Mushroom Shallot Sauce – A Restaurant-Quality Steak Dinner at Home
Ingredients
Scale
- 3 filet mignon steaks, 1 to 1½ inches thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon high-heat cooking oil
- ¾ pound fresh mushrooms, sliced
- 2 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallots
- 1 tablespoon tomato paste
- ¾ cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1½ tablespoons heavy cream (optional)
Instructions
- Pat steaks dry and season with salt and pepper. Rest at room temperature for 20–30 minutes.
- Heat oil in a skillet over high heat and sear steaks 3–4 minutes per side. Rest under foil.
- Lower heat, add butter, and cook mushrooms until golden. Remove and set aside.
- Add remaining butter and shallots. Cook until softened. Stir in tomato paste.
- Add beef broth, scrape pan, then add Dijon, thyme, and mushrooms. Simmer.
- Stir in cream if using. Adjust seasoning and serve over steaks.
Notes
- This dish pairs well with a side of vegetables or mashed potatoes.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg