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Creamy Mushroom Filet Mignon Dinner

A luxurious and delightful dish featuring tender filet mignon steaks wrapped in a rich, velvety mushroom cream sauce, perfect for special occasions and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces filet mignon steaks Opt for high-quality steaks for better tenderness.
  • Salt and pepper to taste Generously season both sides.
For the Mushroom Sauce
  • 2 cups sliced mushrooms Preferably use a mix of different mushrooms for depth of flavor.
  • 1 cup heavy cream May substitute with half-and-half or dairy-free alternatives.
  • 2 tablespoons olive oil For sautéing the steaks.
  • 2 cloves garlic, minced Enhances flavor of the sauce.
  • Fresh parsley for garnish Chopped, for serving.

Method
 

Preparation
  1. Take the filet mignon steaks out of the refrigerator and let them rest at room temperature for about 30 minutes.
  2. Generously season both sides of the steaks with salt and pepper.
Cooking the Steaks
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the steaks and sear for 3-4 minutes on each side or until they reach your desired level of doneness.
  3. Remove steaks from the skillet and place on a plate, tenting with foil to keep warm.
Making the Sauce
  1. In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden brown and softened.
  2. Pour in the heavy cream and stir to combine. Allow the mixture to simmer for 3-5 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
  3. Return the filet mignon to the skillet, spooning the creamy mushroom sauce over the steaks. Cook for an additional 1-2 minutes to heat through.
Serving
  1. Garnish with freshly chopped parsley and serve immediately.

Notes

Store in an airtight container for up to 3 days in the refrigerator. The mushroom sauce can be frozen separately for up to 3 months.