Filet Mignon in Mushroom Sauce

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. 

What to serve with filet mignon

• Steakhouse sides: Filet mignon is fantastic paired with steakhouse-inspired sides like mashed potatoes, bacon wrapped asparagus, sweet corn risotto, roasted potatoes, and carrots. 
• Lighter options: A delightful side of kale pomegranate salad, roasted asparagus, or roasted brussels and butternut squash salad will do the trick. 
• Compound butter: As an alternative to mushroom sauce, filet mignon is often topped with herbed compound butter for added fat and flavor. 
• Herb artichoke sauce: Top the pan-seared filet mignon with herb artichoke sauce.

More delicious steak dinners

• Surf and Turf Dinner
• Churrasco Steak with Grilled Vegetables
• Steak Tacos with Mango Jalapeno Salsa
• Steak Fajitas