Perfect Pan Seared Filet Mignon With Mushroom Sauce
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic filet mignon extravaganza of your life!
Today, we’re diving into the world of tender, juicy filet mignon, and trust me, you won’t want to miss this!. No more boring, overcooked steak and bland sauces!
Imagine sinking your teeth into a perfectly cooked filet mignon, with a rich, creamy mushroom pan sauce that will leave you wanting more. It’s a match made in heaven, folks!
First, let’s talk about the star of the show: the filet mignon. This prized cut of beef comes from the short loin, which is found inside the cow’s rib cage. Since this muscle is not toughened by exercise, the meat itself is very tender. And when cooked to perfection, it’s simply divine.
Now, let’s get to the fun part – cooking! To start, allow your steaks to sit at room temperature for 30 minutes before cooking. Meanwhile, preheat your oven to 425 degrees F (220 degrees C). Yes, it’s time to get hot in here!
Heat some oil in a large oven-proof skillet over high heat. Season one side of your steaks liberally with salt and pepper in an even layer. Place your filets seasoned side down into the skillet and cook, undisturbed, until a rich golden brown crust has formed, about 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer and then move the skillet to the preheated oven.
Cook in the preheated oven 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium well and 1 to 2 more minutes for well done. Remove your steaks from the skillet and add some butter if desired. Tent with foil and let that beautiful steak rest for 10 minutes before serving.
Meanwhile, return your skillet to the stovetop over medium-high heat and melt some butter in the drippings. Add some sliced baby portobello mushrooms and cook, stirring often, until browned, about 5 minutes. Pour in some white wine to deglaze the skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
Cook until the liquid is mostly evaporated. Stir in some heavy cream, Worcestershire sauce, and pepper, and bring the mixture to a simmer, stirring often. Reduce the heat to medium-low and cook until slightly thickened, about 2 minutes. Season with more salt if desired. Stir in some freshly squeezed lemon juice and serve that amazing mushroom sauce with your perfectly cooked filet mignon.
Serve and enjoy the ooohs and ahhhs from your dinner guests!
Printable Recipe
Ingredients
- 2 filet mignon steaks
- Salt to taste
- Pepper to taste
- 1 tablespoon oil
- 2 tablespoons butter (optional)
- 8 ounces baby portobello mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Freshly squeezed lemon juice to taste
Instructions
- 1. Allow your steaks to sit at room temperature for 30 minutes before cooking.
- 2. Preheat your oven to 425 degrees F (220 degrees C).
- 3. Heat some oil in a large oven-proof skillet over high heat.
- 4. Season one side of your steaks liberally with salt and pepper in an even layer.
- 5. Place your filets seasoned side down into the skillet and cook until a rich golden brown crust has formed, about 3 minutes.
- 6. Season the other side with salt and pepper and flip the steaks. Cook for an additional 2 minutes.
- 7. Move the skillet to the preheated oven.
- 8. Cook in the preheated oven according to your desired doneness: 2 to 3 minutes for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium well, and 1 to 2 more minutes for well done.
- 9. Remove your steaks from the skillet and add some butter if desired. Tent with foil and let the steak rest for 10 minutes before serving.
- 10. Return your skillet to the stovetop over medium-high heat and melt some butter in the drippings.
- 11. Add sliced baby portobello mushrooms and cook, stirring often, until browned, about 5 minutes.
- 12. Pour in some white wine to deglaze the skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
- 13. Cook until the liquid is mostly evaporated.
- 14. Stir in heavy cream, Worcestershire sauce, and pepper, and bring the mixture to a simmer, stirring often.
- 15. Reduce the heat to medium-low and cook until slightly thickened, about 2 minutes.
- 16. Season with more salt if desired and stir in some freshly squeezed lemon juice.
- 17. Serve the mushroom sauce with your perfectly cooked filet mignon.
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