Impress your guests with the BEST Filet Mignon in Mushroom Sauce. This 30-minute elegant French meal features juicy, melt-in-your-mouth filet mignon paired with a buttery herb and mushroom sauce.

Whether it’s grilled ribeye or a tomahawk ribeye, there’s nothing like a juicy cut of beef that’s been cooked perfectly inside and out. It’s the best main dish for date night or dinner parties and is always ready to impress!

Preparing this restaurant-quality Filet Mignon in Mushroom Sauce is surprisingly simple and there’s no fancy equipment required. The succulent filet mignon and irresistibly savory mushrooms are cooked in one skillet and ready in just 30 minutes.

Served alongside honey roasted carrots and baked sweet potatoes, pan-seared filet mignon with mushrooms is perfect for dinner parties and special occasions, but why wait? Stock up on steak (when they’re on sale, of course) and share this special dish with your loved ones whenever you’re feeling fancy.

What’s so special about filet mignon?

The texture of filet mignon sets it apart from the rest. It’s cut from the lean tenderloin muscle in the cow, so it’s best cooked on the rarer side. When done right, filet mignon is tender, juicy, and buttery soft. 

This filet mignon recipe is served with an easy and herbaceous mushroom sauce. It’s made with four simple ingredients as a lean, premium cut of beef doesn’t need much to elevate the flavor. As the mushrooms cook, they release incredible umami flavor and aromas which coat and soak into the meat. 

Ingredient notes

  • Filet mignon – Select cuts of the same size and thickness so each one cooks evenly at the same time. 
  • Olive oil and butter – Both are needed to cook the steaks and transform the earthy mushroom sauce into a creamy delight.
  • Mushrooms – I love baby bellas, but cremini, white button, or some of each is perfectly fine. 
  • Garlic – You’ll need at least two cloves, but a couple more won’t hurt.
  • Thyme – You can use fresh rosemary or sage for a subtle flavor variation. 

How to make filet mignon in mushroom sauce

Before the filet mignon is seared on the stovetop and finished in the oven, we need to make the mushroom sauce. Here’s how it’s done:

Step 1: Heat the oil and butter in an oven-safe skillet over medium heat. Once hot, add the mushrooms, thyme, and garlic cloves. Cook until the mushrooms are soft and golden, then transfer to a bowl.

Step 2: Pat your steaks dry with a paper towel and season both sides with sea salt and pepper (you can do this while the mushrooms cook). Once you’re finished with the mushrooms, transfer the steaks to the skillet and sear for a few minutes on each side. 

Step 3: Pop the steaks (skillet included) into the oven and finish cooking to your desired temperature (see my detailed steak temperature guide below). Remove the steaks from the oven and tent the skillet with foil so they can rest and lock in their juices. 

Step 4: Remove the foil and spoon a liberal amount of the cooked mushrooms and sauce on top of each filet. Serve and enjoy!

Recipe tips 

  • If you prefer a thicker mushroom sauce, stir 2 to 3 tablespoons of heavy cream and a small amount of cornstarch (or flour) into the sauce.
  • A splash of red wine brings refined flavor to the dish. 
  • Adding meat directly from the fridge to a hot pan is a great way to ruin an expensive cut of steak. This is why you MUST let the steaks come down to room temperature first.

Steak temperature guide

The most efficient way to check that your filet mignon is done cooking in the oven is to use a meat thermometer. Use the guide below to learn about the different temperatures and how long you’ll need to cook the steaks in order to get the results you want:

  • Rare: ~4 minutes or 125ºF (cool red center) 
  • Medium-rare: 4 to 6 minutes or 135ºF (warm red center)
  • Medium: 6 to 8 minutes or 145ºF (warm pink center)
  • Medium-well: 8 to 10 minutes or 150ºF (slightly pink center) 
  • Well-done: 10+ minutes or 160ºF 

Keep in mind that the steaks will continue cooking as they rest, so take them out of the oven about 10 degrees cooler than the temperature you want. 

Sliced filet mignon medium rare

What to serve with filet mignon

More delicious steak dinners

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Filet Mignon Cast Iron
5 from 3 votes

Filet Mignon in Mushroom Sauce

by Silvia Dunnirvine
This Filet Mignon in Mushroom Sauce is easy to prepare in one skillet without any special equipment. Ready to eat in only 30 minutes, this impressive French meal is a must at dinner parties, special occasions, or date night!
Prep: 2 minutes
Cook: 24 minutes
resting time: 5 minutes
Total: 26 minutes
Servings: 4 people


  • 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.  


  • If you prefer a thicker mushroom sauce, stir 2 to 3 tablespoons of heavy cream and a small amount of cornstarch (or flour) into the sauce.
  • A splash of red wine brings refined flavor to the dish. 
  • Adding meat directly from the fridge to a hot pan is a great way to ruin an expensive cut of steak. This is why you MUST let the steaks come down to room temperature first.


Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Filet Mignon, Meat, Steak
Course: Dinner
Cuisine: American
Like this? Leave a comment below!
How To Cook Filet Mignon in a Pan

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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Recipe Rating


  1. love your recipe, I had a strip steak, tons of mushrooms, onion, green pepper fresh garlic, followed you recipe, it was great ,love it .Thanks for your recipes I personally love them.

    1. 3 minutes on ea side was not enough, even with the oven for 6 minutes. Both steaks Were very red! I had to place back in the pan for at least 5 minutes for medium rear.

  2. What’s temperature does the meat come out when cooked this long? My husband likes medium rare and I prefer medium well (yes I see the shaking heads 🙂

    1. Hi Carrie! For medium rare you are looking at internal temperature of 140F. I actually like my meat well done (I know, it’s basically ruined lol) which is internal temperature of 165F. So if you want something in the middle aim for 150-155F.

  3. This is an excellent flavorful recipe that makes you feel like you are eating in an expensive restaurant!! My husband usually wants béarnaise sauce on his filets but said this was even better!! Make sure you use 1 inch thick filets or the searing time will leave you with overly cooked or rare meat! Delicious!!

  4. I made these tonight. I didn’t have mushrooms, but the steaks were perfect. Will make them again with mushrooms.

    1. The steak is delicious no matter what but I do love to pair it with a mushroom sauce. Thanks for trying my recipe and your feedback Beverly!