Few dishes say “special occasion” quite like Filet Mignon with Mushroom Sauce. This elegant meal is all about perfectly seared steaks and a velvety, garlic-infused mushroom cream sauce that feels luxurious without being fussy. Whether you’re celebrating something big or just treating yourself, this recipe brings the steakhouse vibe right to your kitchen in under 30 minutes.
Why I Love This Recipe
It’s the perfect combo of rich beef, earthy mushrooms, and creamy white wine sauce. The filet mignon stays tender and juicy, while the sauce creates the perfect finish for spooning over both steak and sides.
This is a one-pan meal that feels upscale but is totally doable for a weeknight dinner or romantic date night.
Ingredients
For the Filet Mignon:
- 4 filet mignon steaks
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Mushroom Sauce:
- 1 lb mushrooms, sliced (cremini or button work well)
- 2 garlic cloves, minced
- ½ cup beef broth
- ½ cup heavy cream
- ¼ cup dry white wine
- 2 tbsp fresh parsley, chopped
Swaps and Notes
- No wine? Use an additional splash of beef broth with a teaspoon of lemon juice.
- Want extra richness? Stir in a pat of butter just before serving.
- For variety: Add a pinch of thyme or a few shallots to the sauce.
- Make it low-carb: Serve over cauliflower mash or roasted greens.
How to Make Filet Mignon with Mushroom Sauce
1. Season and Sear the Steaks
- Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear filets for 3–4 minutes per side until a golden crust forms.
- Remove steaks from pan and set aside, tented with foil to rest.
2. Sauté the Mushrooms
- In the same pan, add sliced mushrooms.
- Sauté for 5–6 minutes, until browned and tender, stirring occasionally.
- Add minced garlic and cook for 1 minute, until fragrant.
3. Build the Sauce
- Stir in white wine, scraping up any browned bits from the pan. Simmer 2 minutes.
- Add beef broth and heavy cream. Let simmer for 5–7 minutes, until slightly thickened.
4. Return Steaks and Finish
- Return the steaks to the skillet, spooning sauce over them.
- Cook for another 2–3 minutes, until warmed through and coated.
- Sprinkle with fresh parsley and serve immediately.
Tips for Success
- Use a meat thermometer: 130–135°F for medium-rare.
- Don’t overcrowd the pan: Sear filets in batches if needed.
- Let the steak rest: It redistributes juices and stays tender.
- Deglaze well: White wine lifts all that flavorful fond into your sauce.
Serving Suggestions & Pairings
Make this indulgent meal shine with these ChefManiac favorites:
- Blueberry Lemonade – a cool, citrusy drink that complements the creamy sauce
- Big Family Banana Pudding – the ideal Southern finish
- Old-School No-Bake Cookies – quick chocolate treats to serve on the side
- Chocolate Chip Cookie Bites – for a soft, classic dessert pairing
- Cajun Chicken Sausage Gumbo – for a hearty starter or next-day meal
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently on the stove with a splash of broth or cream to loosen the sauce.
- Freezer: Not recommended due to the cream sauce.
More Recipes You’ll Love
For more savory elegance and comfort food done right:
- Blueberry Lemonade
- Big Family Banana Pudding
- Chocolate Chip Cookie Bites
- Old-School No-Bake Cookies
- Cajun Chicken Sausage Gumbo
Final Thoughts
This Filet Mignon with Mushroom Sauce is the kind of dinner that feels like a splurge but is simple enough for any home cook to master. With tender seared steaks and a creamy, garlicky mushroom wine sauce, it’s a dish that will impress on date night, holidays, or whenever you want to level up your dinner game.
Tried it? Tag @ChefManiac and show off your skillet skills! And follow for more steakhouse-style meals, decadent sauces, and savory comfort dishes that make any night feel special.
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