Juicy Filet Mignon with a Rich Portobello Mushroom Sauce

🍄 Ingredients

For the steak:

  • 2 filet mignon steaks (about 1 ½ inches thick)

  • 1 tbsp olive oil

  • Salt and freshly ground black pepper

  • 1 tbsp butter

  • 2 cloves garlic (crushed)

  • 1 sprig fresh rosemary or thyme

For the portobello sauce:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 2 large portobello mushrooms, sliced

  • 1 small shallot or onion, finely chopped

  • 1 garlic clove, minced

  • ½ cup beef broth

  • ½ cup heavy cream

  • ÂĽ cup dry red wine (optional but adds depth)

  • Salt and pepper to taste

  • Fresh parsley for garnish

👩‍🍳 Instructions

1. Prepare the steaks:

  • Pat steaks dry with a paper towel.

  • Rub both sides with olive oil, salt, and black pepper.

  • Let them rest at room temperature for 15 minutes.

2. Sear the filet mignon:

  • Heat a cast-iron skillet over medium-high heat until hot.

  • Add butter, garlic, and rosemary.

  • Place steaks in the pan and sear 2–3 minutes per side for medium-rare (adjust for desired doneness).

  • Spoon the melted butter over the steaks while searing.

  • Transfer to a plate and cover lightly with foil to rest.

3. Make the mushroom sauce:

  • In the same skillet, add butter and olive oil.

  • SautĂ© the chopped shallot for 1 minute.

  • Add sliced portobello mushrooms and cook until tender, about 5 minutes.

  • Stir in minced garlic and cook 30 seconds.

  • Pour in red wine (if using) and let it reduce by half.

  • Add beef broth and simmer 2 minutes.

  • Stir in heavy cream and season with salt and pepper.

  • Cook until the sauce thickens and becomes creamy.

4. Serve:

  • Place filet mignon on a serving plate.

  • Spoon rich portobello sauce generously over the top.

  • Garnish with fresh parsley.

  • Serve with mashed potatoes, roasted vegetables, or garlic butter rice.

đź’ˇ Tips

  • Always rest the steak after cooking to keep it juicy.

  • Use a meat thermometer for perfect doneness:

    • Rare: 120–125°F (49–52°C)

    • Medium-rare: 130–135°F (54–57°C)

    • Medium: 140–145°F (60–63°C)

  • Substitute heavy cream with half-and-half for a lighter sauce.