Description
Tender filet mignon seared to perfection and served in a rich creamy sauce with earthy mushrooms and a hint of white wine.
Ingredients
Scale
- 2 filet mignon steaks
- 1 cup heavy cream
- 8 oz fresh cremini or shiitake mushrooms, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Bring the filet mignon to room temperature and season with salt and pepper.
- Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Sear the filet for 4-5 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare.
- Remove the steak and let it rest under aluminum foil.
- In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant.
- Add the chopped mushrooms and cook until browned, about 5 minutes.
- Pour in the white wine and deglaze the pan, scraping up browned bits. Let it reduce by half.
- Stir in the heavy cream and beef broth, and let it simmer for 3-4 minutes until thickened.
- Mix in fresh herbs and adjust seasoning with salt and pepper.
- Return the filet mignon to the skillet, spooning sauce over the top to warm through.
Notes
For a lighter version, substitute heavy cream with half-and-half. Pair with garlic mashed potatoes or sautéed asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
Keywords: filet mignon, creamy sauce, dinner, comfort food, gourmet