Flavorsome Filet Mignon with Mushroom Sauce

Here’s my go-to recipe for filet mignon with mushroom sauce, featuring tender beef cooked to perfection and topped with a rich, homemade sauce made with fresh mushrooms, herbs, and a splash of red wine.

This dish has become my family’s top choice for special occasions and Sunday dinners. I love making it because it’s simpler than most people think, and the sauce takes it from good to amazing. And those few leftover spoonfuls of mushroom sauce? They’re perfect on eggs the next morning!

What Kind of Mushrooms Should I Use?

While this recipe calls for baby bella mushrooms (also known as cremini), you’ve got plenty of options that would work beautifully in this sauce. Baby bellas are actually just young portobello mushrooms, offering a nice meaty texture and earthy flavor that pairs really well with steak. If you can’t find baby bellas, regular white button mushrooms will work just fine – they’re actually from the same family, just picked at a different stage of growth. For a fancier twist, you could mix in some shiitake or oyster mushrooms, though they tend to be pricier. Just make sure whatever mushrooms you choose are firm and dry, without any slimy spots, and avoid washing them with water – instead, gently brush off any dirt with a paper towel.

Options for Substitutions

While some ingredients in this recipe are essential for that classic steakhouse taste, there’s room for a few swaps if needed:

• Filet mignon: While filet mignon gives you the most tender result, you can use ribeye or New York strip steak if needed. Just keep in mind these cuts might need different cooking times based on their thickness.
• Baby bella mushrooms: Any mushroom variety works well here – white button, shiitake, or even a mix of wild mushrooms. Each type will bring its own unique flavor to the sauce.
• Heavy cream: For a lighter version, you can use half-and-half, though the sauce won’t be as rich. Avoid using milk as it might make the sauce too thin.
• Red wine: If you prefer not to use wine, replace it with additional beef stock plus 1 tablespoon of balsamic vinegar to maintain that deep flavor.
• Fresh thyme: Dried thyme works fine (use 1 teaspoon instead of 1 tablespoon), or try rosemary or sage as alternatives. If using dried herbs, add them earlier in the cooking process.
• Beef stock: In a pinch, you can use chicken stock, but beef stock really gives the best flavor for this sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before you start, as cold meat won’t cook evenly and can lead to a tough exterior with an undercooked center. A common error with the mushroom sauce is rushing the process – make sure to let the mushrooms cook until they release their moisture and turn golden brown, which usually takes about 8-10 minutes, or you’ll end up with a watery sauce instead of a rich, concentrated one. When cooking the steaks, resist the urge to move them around in the pan – let them develop a nice crust by leaving them untouched for 4-5 minutes per side, and always use tongs instead of a fork to flip them to avoid piercing the meat and losing precious juices. For perfect doneness, use a meat thermometer and remove the steaks at 125°F for medium-rare, as they’ll continue cooking during the resting period, which should be at least 5-7 minutes under loose foil.

What to Serve With Filet Mignon?

This rich and tender steak dish calls for sides that can hold their own without stealing the show. Creamy mashed potatoes make an excellent base for soaking up all that wonderful mushroom sauce, while roasted asparagus or green beans add a nice fresh element to the plate. For a steakhouse-style meal at home, try adding a twice-baked potato or some sautéed spinach with garlic. If you’re feeling fancy, a simple risotto would work beautifully with the mushroom sauce too – just make sure to leave plenty of room on the plate for that gorgeous piece of beef!

Storage Instructions

Keep Fresh: If you have leftover filet mignon with mushroom sauce, place it in an airtight container and keep it in the fridge for up to 3 days. I recommend storing the sauce separately from the steak if possible – this helps maintain the best texture of both components.

Make Ahead: You can prepare the mushroom sauce up to 2 days ahead and store it in the fridge. When you’re ready to serve, just warm it up gently on the stovetop while you cook your fresh steaks. The sauce actually gets even better after a day as the flavors continue to develop!

Warm Up: To enjoy your leftover steak, warm it gently in a pan over medium-low heat just until heated through – this helps prevent overcooking. Heat the sauce separately over low heat, stirring occasionally. If the sauce seems too thick, thin it out with a splash of beef broth or cream.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 170-190 g
• Fat: 150-170 g
• Carbohydrates: 25-30 g

Ingredients

• 4 tablespoons butter, unsalted (split in two portions)
• 2 tablespoons olive oil (split in two portions)
• 16 ounces baby bella mushrooms (cut into thick slices)
• 1 small onion (chopped finely)
• 4 cloves garlic (chopped)
• 1 tablespoon fresh thyme (chopped, or use 1 teaspoon dried thyme)
• 24 ounces filet mignon steaks (6-8 ounces each, about 1.5 inches thick)
• 1/2 cup dry red wine (merlot or similar)
• 1 1/2 cups beef stock
• 1/2 cup heavy cream
• 1 1/4 teaspoons sea salt (split in two portions)
• 1/2 teaspoon black pepper (split in two portions)

Step 1: Sauté the Mushrooms and Onion

Place a large heavy-bottomed pan over medium/high heat and melt in 2 tablespoons of butter along with 1 tablespoon of oil.

Add the sliced mushrooms to the pan and cook them for about 6 minutes or until they are softened and most of the liquid has evaporated.

Next, add the diced onion, cooking for an additional 3 minutes and stirring often to ensure even cooking.

Step 2: Add Seasonings to the Mushrooms

Add the minced garlic, 1 tablespoon of thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the pan.

Cook this mixture, stirring constantly for about 2 minutes, until the garlic is fragrant.

Transfer the sautéed mushrooms and onion mixture to a large plate and wipe the pan clean with a wet paper towel.

Step 3: Sear the Steaks

Season the steaks thoroughly on all sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Using the same pan, place it back over medium/high heat and add 2 tablespoons of butter and 1 tablespoon of oil.

When the butter is hot and finished foaming, carefully place the seasoned steaks in the pan.

Sear the steaks for 3-5 minutes per side for medium-rare, or 5-6 minutes for medium doneness, turning them once.

Once they have reached your desired doneness, transfer the steaks to the plate with the mushrooms.

Step 4: Prepare the Sauce

In the same pan, increase the heat to medium/high and add 1/2 cup of red wine.

Boil until the wine is reduced by half, about 3 minutes, while scraping the bottom of the pan to deglaze.

Add 1 1/2 cups of beef broth and continue boiling until only about 2/3 cup of liquid remains—this should take around 5-7 minutes.

Stir in 1/2 cup of cream and boil for another 2 minutes or until the sauce is slightly thickened.

Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Combine and Serve

Return the steaks and mushrooms to the pan, spooning some of the sauce over the steaks to coat.

Heat the steaks through just until warmed, then remove from the heat.

Serve the steaks hot, garnished with fresh sprigs of thyme if desired.

Enjoy your delicious dish with the flavor-packed mushrooms and rich sauce!