Filet Mignon with Mushroom Sauce and Asparagus
This restaurant-quality filet mignon is seared to perfection and topped with a rich, savory mushroom sauce. Paired with tender-crisp roasted asparagus, it’s a luxurious yet simple dinner that’s ideal for special occasions or a gourmet night in.
Time Required:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (1.5–2 inches thick)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Mushroom Sauce:
1 tbsp butter
1 cup sliced mushrooms (cremini, shiitake, or a mix)
1 small shallot, finely minced
1 clove garlic, minced
1/4 cup dry white wine or beef broth
1/2 cup heavy cream or half-and-half
1 tsp Dijon mustard
Salt and black pepper, to taste
Fresh thyme or parsley, for garnish
For the Asparagus:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and black pepper, to taste
Juice of 1/2 lemon (optional)
Instructions:
1. Prepare the asparagus:
Preheat oven to 400°F (200°C).
Toss asparagus with olive oil, salt, and pepper on a baking sheet.
Roast for 12–15 minutes, until tender and slightly crispy.
2. Cook the filet mignon:
Pat steaks dry. Season generously with salt and pepper.
Heat olive oil in a cast iron skillet over high heat.
Add steaks and sear 2–3 minutes per side (for medium-rare), adding butter, garlic, and rosemary halfway through. Spoon the butter over steaks.
Transfer to a plate, tent with foil, and rest 5–10 minutes.
3. Make the mushroom sauce:
In the same skillet, lower heat to medium. Add butter, mushrooms, and shallot.
Saute 5–6 minutes until mushrooms are browned and shallots softened.
Stir in garlic, then deglaze pan with wine or broth, scraping up brown bits.
Simmer 1–2 minutes, then stir in cream and Dijon mustard. Cook until slightly thickened (3–4 minutes). Season with salt and pepper.
4. Plate and serve:
Spoon mushroom sauce over the filet mignon.
Serve with roasted asparagus on the side. Garnish with fresh herbs and lemon juice over asparagus if desired.
Notes & Tips:
Check doneness: Use a meat thermometer (130–135°F / 54–57°C for medium-rare).
For a wine pairing: Try a full-bodied red like Cabernet Sauvignon or Merlot.
Lighter option: Replace cream with Greek yogurt or milk + cornstarch slurry.
Frequently Asked Questions
Q: Can I grill the filet instead of pan-searing?
A: Yes, grill over high heat for 4–5 minutes per side and let rest before serving.
Q: Can I use another cut of beef?
A: Ribeye or sirloin also work, but adjust cooking time for thickness.
Q: Can I make the mushroom sauce dairy-free?
A: Yes, use coconut cream or cashew cream and a dairy-free butter alternative.
Q: Can I use canned mushrooms?
A: Fresh mushrooms are highly recommended for the best flavor and texture.
Nutritional Information:
Calories: ~620 kcal
Protein: 40 g
Fat: 42 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: ~400 mg
Iron: 25% DV
Vitamin A & C: 15–20% DV