Description
This Pan-Seared Filet Mignon with Mushrooms features tender, juicy beef filets cooked to a perfect medium-rare and topped with a savory garlic-butter mushroom sauce. Combining classic steakhouse flavors with simple techniques, this elegant yet approachable dish is perfect for weeknight dinners or special occasions.
Ingredients
For the Filet Mignon
- 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
For the Mushrooms
- 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
Instructions
- Prepare the Steaks: Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking to reach room temperature. Pat them dry thoroughly with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
- Heat the Skillet: Heat a large skillet over medium-high heat and add the olive oil just before adding the steaks to ensure a hot pan for a good sear.
- Sear the Steaks: Place the steaks in the hot skillet and sear each side for 3 to 4 minutes to achieve medium-rare doneness. Avoid moving the steaks while searing to form a golden-brown crust.
- Baste with Butter and Herbs: Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the pan. Once the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herb mixture for 1 to 2 minutes to infuse flavor.
- Rest the Steaks: Transfer the steaks to a plate and loosely cover with foil. Allow them to rest for at least 5 minutes to redistribute juices for tender results.
- Cook the Mushrooms: In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add the sliced mushrooms in a single layer, avoiding overcrowding, and cook for 5 to 7 minutes until they turn golden brown.
- Add Garlic and Season: Stir in minced garlic, salt, and pepper, cooking for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in the beef broth or white wine, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 1 to 2 minutes until slightly reduced.
- Finish the Mushroom Sauce: Remove from heat and stir in the chopped fresh parsley to brighten the flavors.
- Serve: Spoon the warm garlic-butter mushrooms generously over the rested filet mignon steaks and serve immediately for the best experience.
Notes
- For ideal doneness, aim for medium-rare with an internal temperature of 135°F (57°C).
- Avoid overcrowding the pan while cooking mushrooms to ensure proper browning and flavor development.
- For a richer mushroom sauce, add a splash of cream after deglazing.
- This dish pairs wonderfully with mashed potatoes, roasted asparagus, or sautéed green beans.
- Leftover mushrooms make a delicious topping for toast or pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: American, French Steakhouse
