The beauty of filet mignon is that it doesn’t require a lot. Not a lot of flavoring, prepping or lengthy cooking time. It’s a meal that although is made simple, the result is nothing but sophisticated and satisfying. Keep this filet mignon in mushroom sauce recipe handy for those special occasions when you need to cook to impress without putting a lot of effort in!
Before I started cooking real meats, and by that I mean expensive cuts like filet mignon or pricier seafood like sea scallops, I would totally hesitate the idea only because I thought that in order to achieve such an incredible flavor there would have to be some serious effort going in to these dishes, which in no way did I possess that kinda knowledge to succeed such endeavor.
Do you ever feel intimidated by cooking sometimes? It’s like when I made this Cheesecake for the first time and I had to pinch myself to believe that I DID IT!
Rest assured that if I can make a delicious filet mignon, so can you! I do not own any special tool, or fancy garnishing mix, or magic wands. Maybe a little, tiny bit more knowledge but I am here to share it with you.
Basics of cooking filet mignon
Season with olive oil, sea salt and freshly ground black pepper
- Know that not every salt is the same, or yield the same result. For this type of meat I always choose a flaky salt like Maldon Sea Salt Flakes. When the meat is done you will taste a settle crispiness to it due to the sea salt flakes. Same for the black pepper. I urge you to buy the black peppercorns and use a mortar and pestle to roughly grind your own. This way you will have a variety of textures, some really fine and some really coarse which adds quite a finishing touch to the filet mignon.
Allow the meat to reach room temperature before cooking
- A lot of us are so afraid to leave meat out but there is no harm in leaving it out just until it reaches room temperature. In fact, by keeping in refrigerated and then adding it directly to the hot pan it will cause the meat muscle to tighten and to become tough. You definitely don’t want your filet mignon to turn out tough.
Wait 5 minutes before you dig in
- Please, please, pleeeeease do not cut the meat right away! This is the hardest part, I know it. But trust me on this one, it’s going to be worth it! Cover it with a piece of foil and let it sit for just 5 minutes maybe while you set the table or call the family in for dinner. At my house it takes me approximately 5 minutes to gather everyone around the table, lol. They are somehow always engaged in some life of death situation that they can’t get out of, until about 5 minutes has passed. Knowing this, I always call them 5 minutes before I actually want them to arrive at the table.
No one ever fools Mama 🙂
If you make this filet mignon recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Filet Mignon in Mushroom Sauce
- 4 pieces filet mignon
- 2 cups baby bella mushrooms, sliced
- 1 tbsp olive oil
- 2 tbsp butter, unsalted
- 2 cloves garlic, whole
- 1 pinch sea salt flakes and fresh ground pepper, to taste
- fresh thyme
- Pre-heat oven to 425F degrees.
- Heat oil and butter in cast iron. Add in mushroom slices, fresh thyme and garlic cloves. Stir a few times. Cook until golden (about 10-12 mins)
- Meanwhile season filet mignon with sea salt flakes and fresh ground black pepper to taste.
- When mushrooms are done remove from cast iron and reserve.
- Add filet mignon to the cast iron and cook for 3 minutes on each side.
- Then transfer to the oven and cook for 6 minutes.
- Remove from oven and cover with foil for 5 minutes. After this resting time add mushroom in to the cast iron and serve.