Filet Mignon with Creamy Mushroom Sauce
Ingredients:
2 filet mignon steaks (about 6-8 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced mushrooms (such as cremini or button)
1 clove garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (optional)
Chopped fresh parsley for garnish
Instructions:
Prepare the Steaks:
Take the filet mignon steaks out of the fridge and let them sit at room temperature for about 30 minutes before cooking.
Preheat your oven to 400°F (200°C).
Season the steaks generously with salt and freshly ground black pepper on both sides.
Sear the Steaks:
In an oven-safe skillet, heat the olive oil over medium-high heat.
Once the oil is hot, add the steaks and sear them for about 2-3 minutes on each side, until they develop a nice crust.
Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or longer depending on your preferred doneness.
Remove the steaks from the skillet and cover them with foil to rest while you prepare the sauce.
Make the Mushroom Sauce:
In the same skillet, add the butter and let it melt.
Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet.
Let the broth simmer and reduce slightly for about 2-3 minutes.
Stir in the heavy cream, Dijon mustard, and thyme leaves (if using). Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Season the sauce with salt and pepper to taste.
Serve:
Place the filet mignon steaks on plates and spoon the creamy mushroom sauce over the top.
Garnish with chopped fresh parsley.
Serve immediately with your favorite side dishes, such as mashed potatoes or steamed vegetables.
Enjoy your elegant and flavorful filet mignon with creamy mushroom sauce!
