No matter what, you seriously can’t go wrong with a steak for dinner. Growing up with a “steak and potatoes” Dad, steaks were on the menu a little more than I’d care to admit growing up. So for me, I crave red meat all the time and look forward to a nice steak dinner in with the husband on the weekends. Enter this Filet Mignon with Mushroom Sauce recipe!
A lovely balsamic sauce with this is an elegant and lovely touch. I love the soft, spongey mushrooms smothered in a balsamic sauce right on top of my filet. Yum!!! This Filet Mignon with Mushroom Sauce is a simple meal that you can treat yourself to, because you always deserve something special!
If you love this recipe, try my Filet Mignon with Gorgonzola Mashed Potatoes!
Steaks with Mushroom Sauce
For the Filet:
- 2 [6-8 ounce] filet mignon steaks
- 2 tbsp avocado oil
- kosher salt
- freshly cracked black pepper
For the Sauce:
- 2 cups baby bella mushrooms, thinly sliced
- 1/4 cup yellow onion, diced fine
- 1 tsp fresh thyme leaves
- 2 cloves garlic, minced
- kosher salt (to taste)
- freshly cracked black pepper (to taste)
- 1/4 cup beef broth
- 2 tbsp balsamic vinegar
For the Filet:
- Using a paper towel, pat dry your steaks until the are as dry as possible all over [this will ensure you get a better crust on your steak]. Generously season both sides of the steaks with kosher salt and cracked black pepper.
- Heat a cast iron skillet over medium high heat for 4 minutes without touching. When hot, add the oil to the skillet. When the oil just begins to smoke, you are ready to cook your steaks. You want to be sure the skillet is super hot.
- Carefully place your filets into the skillet and cook until golden browned on both sides and cooked to your liking, this will depend on the size of your steaks and how you like yours cooked. My filets were on the smaller side, and I cooked mine for 2-3 minutes on each side for medium/medium-rare cook.
- Transfer cooked steaks to a plate and let rest while you make the mushroom sauce.
For the Sauce:
- Add the onion and garlic and cook, stirring, until the onions are slightly tender, about 2 minutes.
- Add the mushrooms with a pinch of salt and pepper and continue to cook, stirring, to brown the mushrooms a bit, about 3 minutes. As the mushrooms begin to become tender, add the thyme, beef broth and balsamic and stir to combine.
- Continue to cook, stirring, until the sauce reduces by about half, 3 to 4 minutes.
- Once reduced, spoon sauce onto your filets. Serve and enjoy!
Shay Lachendro - What The Fork Food BlogFebruary 9, 2021 at 1:12 pm
Made this for my husband’s birthday, it was excellent! I loved that it didn’t have a heavy cream-based sauce and the balsamic gave it so much flavor. The only change I made was that I used a shallot instead of onion and used a little more garlic. We’ll be making this again!