Sauce with Creamy Mushrooms and Fillet Mignon
Ingredients
For the Mignon Fillet:
- Two fillet mignon steaks, each weighing roughly 6 to 8 ounces
- To taste, add salt and pepper.
- One tablespoon of olive oil
- One tablespoon of unsalted butter
For the sauce with creamy mushrooms:
- Eight ounces of sliced mushrooms, such as button or cremini
- Two minced garlic cloves
- 1/2 cup finely sliced onion or shallots
- Half a cup of white wine, or chicken stock
- One cup of heavy cream
- One tablespoon of Dijon mustard
- Half a teaspoon of dried thyme or one teaspoon of fresh thyme leaves
- To taste, add salt and pepper.
- Freshly chopped parsley as a garnish
Directions
Get the fillet mignon ready.
- About half an hour before cooking, take the fillet mignon steaks out of the fridge to allow them to come to room temperature. Use paper towels to pat them dry, then liberally salt and pepper both sides.
Prepare the fillet mignon by:
- Heat the olive oil in a big skillet over medium-high heat. The steaks should be seared for 4–5 minutes on each side for medium-rare, or until they are done to your liking. Use a meat thermometer (130°F for medium-rare) for a more precise measurement.
- For added flavour, add the butter to the skillet and baste the steaks with the melted butter in the final minute of cooking. After taking the steaks out of the skillet, place them on a platter and cover with foil to keep warm.
Prepare the Mushroom Cream Sauce:
- Add the sliced mushrooms to the same skillet and cook for 5 to 7 minutes, or until they are browned and have lost some of their moisture.
- Cook the minced garlic and chopped shallots (or onion) in the skillet for a further two to three minutes, or until they are soft and aromatic.
- After adding the white wine (or chicken broth), scrape the bottom of the skillet to deglaze it. Give it two to three minutes for the liquid to decrease by half.
- Add the Dijon mustard, thyme, and heavy cream and stir. Let the sauce boil until it thickens slightly, about 5 minutes. To taste, add salt and pepper.
Serve:
- After the fillet mignon has rested, place it on plates and cover it with a good amount of the creamy mushroom sauce. Add some freshly cut parsley as a garnish.
Advice
- Side Dishes: For a full supper, serve with roasted veggies, garlic mashed potatoes, or a simple green salad.
- Storage: You may keep leftovers in the fridge for up to two days if you store them in an airtight container. In a skillet, reheat slowly over low heat.
- Variations: For more flavour, you can incorporate additional herbs into the sauce, such as sage or rosemary.
You can easily make this restaurant-quality fillet mignon with creamy mushroom sauce at home. Savor your superb dining experience!