Name: Pan-Seared Filet Mignon with Mushrooms Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 filet mignon steaks (6–8 oz each); 1 tablespoon olive oil; 2 tablespoons butter; 2 cloves garlic, smashed; 2 sprigs fresh thyme or rosemary; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons butter; 8 oz mushrooms (cremini or button), sliced; 2 cloves garlic, minced; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons beef broth or white wine; 1 tablespoon fresh parsley, chopped

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If you’re craving a dish that feels both luxurious and wonderfully comforting, you’re going to adore this Pan-Seared Filet Mignon with Mushrooms Recipe. Imagine tender, perfectly cooked beef filets with a gorgeous crust, topped with rich, buttery mushrooms infused with garlic and fresh herbs. It’s the kind of meal that transforms an ordinary night into a special occasion without needing a full arsenal of fancy ingredients or complicated steps. Whether you’re cooking for yourself, family, or impressing guests, this recipe hits all the right notes for flavor, texture, and sheer satisfaction.

Ingredients You’ll Need

The image shows two raw pieces of red meat placed on white paper on a white marbled surface. To the left, there is a small white bowl filled with sliced light brown mushrooms. Below the mushrooms, a small white dish contains a square of pale yellow butter, and next to it is another small white dish holding a mix of black and green spices. The arrangement is simple and clean with a clear view of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and top-quality ingredients. Each element plays a crucial role, ensuring every bite of your Pan-Seared Filet Mignon with Mushrooms Recipe is bursting with flavor, from the juicy steaks to the savory mushrooms.

4 filet mignon steaks (6–8 oz each): Choose thick, uniform steaks for even cooking and ultimate tenderness.
1 tablespoon olive oil: A neutral base for searing that adds a subtle fruity note.
2 tablespoons butter: Adds richness and helps create the beautiful crust on the steaks.
2 cloves garlic, smashed: Infuses the butter with deep, aromatic flavor when basting the steaks.
2 sprigs fresh thyme or rosemary: Fresh herbs bring earthy, fragrant notes that elevate the dish.
1 teaspoon kosher salt: Essential for seasoning and enhancing the natural flavors of the beef.
½ teaspoon freshly ground black pepper: Adds gentle heat and complexity.
2 tablespoons butter (for mushrooms): For perfectly sautéing the mushrooms and building a velvety sauce.
8 oz mushrooms (cremini or button), sliced: Their meaty texture pairs beautifully with the filet’s tenderness.
2 cloves garlic, minced: Brightens the mushroom sauce with a punch of freshness.
¼ teaspoon salt: Balances the savory notes in the mushrooms.
¼ teaspoon black pepper: Adds just the right touch of spice.
2 tablespoons beef broth or white wine: Deglazes the pan and adds depth to the mushroom sauce.
1 tablespoon fresh parsley, chopped: Adds color and a fresh finish that lightens the richness.

How to Make Pan-Seared Filet Mignon with Mushrooms Recipe

Step 1: Prepare and Season the Steaks

Start by removing your filet mignon steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This step is key for even cooking from edge to center. Pat each steak dry with paper towels — moisture is the enemy of a good sear. Season each side generously with kosher salt and freshly ground black pepper. This simple seasoning lets the natural beef flavor shine through when seared.

Step 2: Sear the Steaks

Heat the olive oil in a large skillet over medium-high heat until just shimmering. Carefully add steaks to the pan, making sure not to crowd them. Sear for 3 to 4 minutes on each side to develop a gorgeous brown crust while keeping the inside tender and juicy. If you love your steak medium-rare, this timing is perfect.

Step 3: Baste with Butter and Herbs

After flipping the steaks, reduce the heat slightly and add butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the skillet to pool the melted butter and use a spoon to baste the steaks continuously for 1 to 2 minutes. This infuses the meat with rich flavor and adds moisture, creating a melt-in-your-mouth experience.

Step 4: Rest the Steaks

Once cooked to your desired doneness, transfer steaks to a warm plate and loosely cover with foil. Resting for about 5 minutes allows the juices to redistribute so every bite is juicy and tender.

Step 5: Sauté the Mushrooms

Using the same skillet (no need to wash it!), melt butter over medium heat. Add sliced mushrooms and sauté until richly browned and soft, about 5 to 7 minutes. This caramelization adds incredible umami flavor to the dish.

Step 6: Build the Mushroom Sauce

Stir in minced garlic, salt, and pepper and cook for another 30 seconds until fragrant. Then deglaze the pan with beef broth or white wine, scraping up all the browned bits on the bottom — the true flavor gold of the dish. Let it simmer gently for 1 to 2 minutes until slightly reduced. Finish by stirring in chopped fresh parsley to brighten and freshen the sauce.

Step 7: Serve the Filet Mignon with Mushrooms

Spoon the luscious mushroom sauce right over the rested filets. Make sure each steak gets a generous topping so those buttery, garlicky mushrooms can truly shine alongside the tender beef.

How to Serve Pan-Seared Filet Mignon with Mushrooms Recipe

The image shows three pieces of cooked meat with a brown, slightly crispy surface in a dark blue pot. The meat is surrounded by mushrooms and fresh green herbs, all sitting in a light brown sauce. Small bits of garlic or seasoning are visible on top of the meat and sauce. The pot is placed on a white marbled surface, and the overall colors include dark browns, light browns, and soft greens, creating a warm and rich look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like thyme or parsley are perfect garnishes to add a pop of vibrant green and fresh aroma right before serving. A light sprinkle of flaky sea salt enhances texture and brings out the pattiness of the steak’s crust, making every bite a delight.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes, which soak up the savory mushroom sauce wonderfully. Steamed asparagus or roasted green beans bring a crisp, fresh contrast to the richness of the filet and mushrooms. For something lighter, a simple arugula salad with a lemon vinaigrette cuts through the richness nicely.

Creative Ways to Present

Want to impress visually? Plate each filet on a smear of mashed potatoes, then ladle mushrooms artistically over the top and around the plate. Add a sprinkle of microgreens or edible flowers for a restaurant-worthy look that will wow anyone at your table.

Make Ahead and Storage

Storing Leftovers

Leftover filet mignon with mushrooms keeps well in an airtight container in the refrigerator for up to 3 days. Store steaks and mushrooms together or separately to maintain optimal texture.

Freezing

While fresh is best, you can freeze cooked steaks wrapped tightly in plastic wrap and foil for up to 2 months. Mushrooms don’t freeze as well due to their moisture content but can be frozen if necessary; just expect a slight textural change upon thawing.

Reheating

Reheat leftovers gently in a low oven (around 250°F) or in a skillet over low heat to retain the filet’s tenderness. Reheat the mushrooms separately in a small pan, stirring gently to warm without drying out.

FAQs

What’s the best way to get a perfect medium-rare filet mignon?

Remove steaks from the fridge ahead of time, sear over medium-high heat without moving them frequently, and use a meat thermometer to check for an internal temperature of 135°F (57°C). Rest before serving to lock in juices.

Can I use other types of mushrooms for this recipe?

Absolutely! Cremini and button mushrooms work wonderfully, but shiitake or portobello can add wonderful depth and texture as well. Just adjust cooking times slightly if they’re larger or denser.

Do I have to use fresh herbs like thyme or rosemary?

Fresh herbs add the brightest flavor, but if you only have dried, use about half the amount and add earlier in the cooking process to release their flavors.

Can I make this recipe dairy-free?

Yes! Substitute the butter with a plant-based alternative or olive oil, and ensure your broth is dairy-free. The flavor will still be deliciously rich.

What’s a good wine pairing with Pan-Seared Filet Mignon with Mushrooms Recipe?

A full-bodied red like Cabernet Sauvignon or Merlot pairs beautifully, complementing the rich beef and earthy mushrooms perfectly.

Final Thoughts

There’s something undeniably special about a Pan-Seared Filet Mignon with Mushrooms Recipe that’s both approachable and impressive. From the first sizzle in the pan to the final forkful, this dish invites you to slow down, savor, and enjoy one of life’s simple culinary luxuries. I encourage you to try it soon and see how easily it becomes a favorite for weeknight dinners or celebratory meals alike.