Juicy and succulent Filet Mignon is made even better when it’s paired with a herbaceous Mushroom Sauce. Ready to eat in under 30 minutes, this simple French recipe is sure to impress both dinner guests and dates.
Juicy oven baked meat with a crusted sear is, in my mind, the perfect meal. Whether it’s a Tomahawk Ribeye or Lamb Chops, a perfectly cooked cut of meat barely needs anything to elevate the flavors and make each bite succulent.
It doesn’t take much to showcase this beautiful Filet Mignon in Mushroom Sauce. Surprisingly quick and easy, this steak is flavored with simple seasonings and vegetables. In under 30 minutes, you’ll have a sophisticated meal to impress all of your guests.
Put your fancy tools away! All you need to make this easy filet mignon with mushroom sauce is a cast iron or oven safe skillet. Both the sauce and the meat are cooked, seared, and then baked to perfection using this one pan.
Pan seared filet mignon served with Honey Roasted Carrots and Brown Butter Sweet Potatoes is the perfect meal to enjoy on special occasions or when you want to impress your date. They won’t be able to resist the perfectly crusted outside and buttery soft meat on the inside.
What is filet mignon?
This tender, juicy, and delicious cut of beef is the best you’ll ever have. Also known as “beef tenderloin”, filet mignon is cut from the psoas major muscle in the cow. This long tenderloin muscle is cut from the cow and sold in filet’s or as one long piece.
Filet mignon is the perfect choice for those who love a leaner, buttery soft, and tender piece of meat. Because of its low fat content, filet mignon is best served rare so you can still enjoy all of its natural flavors and juices.
Mushroom sauce for filet mignon
This simple mushroom sauce is made using 4 ingredients: butter, mushrooms, fresh thyme, and garlic cloves. As the mushrooms cook down in a skillet, they release their meaty and earthy juices. The aromatics in this savory sauce pair perfectly with steak, chicken thighs, and even pasta.
Have fun with it and play around with the sauce! Stir in a little heavy cream and cornstarch or flour to make it thick and creamy. A splash of red wine will give it an elegant flavor that’s perfect for date night!
How to make filet mignon in mushroom sauce
Grab your cast iron pan and heat it with some oil and butter. Throw in the mushrooms, thyme, and garlic to cook for a few minutes.
With the filet resting on a cutting board, season both sides with Maldon Sea Salt Flakes and black pepper. Remove the mushroom mixture from the pan and add in the steak. Sear both sides for 3 minutes each.
Pop the pan with the steak into the oven until it’s cooked through (see below for cooking temperatures). Cover the pan with foil before adding the mushrooms and garlic back into the pan and serving.
Helpful tips when cooking steak
If I can make this recipe, so can you! Pan seared filet mignon finished in the oven can be done to your liking using a few simple tips and tricks:
There is no harm to letting meat sit at room temperature for about 30 minutes. In fact, it’s necessary to an evenly cooked steak! Keeping steak refrigerated before adding it directly to a hot pan will cause the meat muscle to tighten and become tough, which is what you don’t want with an expensive piece of filet mignon.
Steak doneness temperatures
The best way to tell if your filet mignon is cooked to your liking is to use a meat thermometer. Check the temperature as the steak cooks in the oven. If you’re not sure what to look for, use the following temperatures to determine where your steak is at in the cooking process:
- Rare steak: 125ºF
- Medium rare: 135ºF
- Medium: 145ºF
- Medium well: 150ºF
- Well done: 160ºF
Pro Tip: After it comes out of the oven, the steak will continue to cook slightly. Take it out when it’s 10 degrees lower than your desired temperature.
Let it rest
Letting cooked steak rest for a few minutes will seal in the juices. It’s essential to a juicy, flavorful, and tender steak! As soon as the steak comes out of the oven, cover the pan with a piece of foil and let it rest for 5 minutes.
What goes well with filet mignon?
Almost everything! Just like your favorite steakhouse, you can serve this homemade filet mignon with mashed potatoes, Bacon Wrapped Asparagus, Sweet Corn Risotto, Roasted Potatoes, or Baked Carrots on the side.
Filet mignon is often served with compound butter on top for a little bit of added fat and flavor. It’s a nice alternative to the mushroom sauce or this Herb Artichoke Sauce is a fun option when you feel like mixing things up.
Serve these other tasty recipes on special occasions
If you make this filet mignon recipe, be sure to leave a comment and/or give this recipe a star 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.