Juicy Fillet Steak with Mushroom Sauce Recipe Made for Comfort

Fillet steak refines ordinary dinners into extraordinary culinary experiences with its tender, melt-in-your-mouth texture.

Prized for its incredible softness and rich flavor, this premium cut represents the pinnacle of beef excellence.

Fine dining restaurants showcase this delicate meat as a centerpiece of sophisticated meals.

Chefs appreciate its lean composition and remarkable ability to absorb complementary seasonings and marinades.

mushroom sauce adds depth and luxurious complexity, elevating the steak natural subtle qualities.

Professional and home cooks alike treasure this combination for its elegant simplicity and robust taste profile.

You can create restaurant-quality magic right in your kitchen with a few strategic techniques.

Fillet Steak with Mushroom Sauce That Feels Like Steakhouse at Home

• Savor Quick Gourmet Luxury: This recipe transforms a simple steak into a restaurant-quality dish with minimal effort, delivering professional-level taste in just 30 minutes.
• Craft Flavor-Packed Sauce: The mushroom sauce, enriched with beef broth, thyme, and balsamic vinegar, creates a depth of flavor that perfectly complements the tender fillet steak.
• Master Foolproof Cooking Technique: The step-by-step method ensures perfectly cooked steak with a beautiful sear, while the one-pan approach simplifies cleanup and maximizes flavor development through continuous pan seasoning.

Ingredients to Craft a Juicy Fillet Steak with Creamy Mushroom Sauce

• Fillet Steak: Premium cut with tender texture, best when fresh and high-quality beef with good marbling.

• Olive Oil: Provides smooth cooking surface and adds subtle flavor to the dish.
• Salt, Pepper: Essential seasonings for enhancing the steak's natural flavor and creating a delicious crust.

• Onions, Mushrooms: Aromatic vegetables that create a rich, earthy base for the sauce.
• Garlic: Adds depth and robust flavor to the mushroom sauce.
• Beef Broth: Creates a savory liquid foundation for the sauce.
• Fresh Thyme: Herb that provides a subtle, herbal undertone to the sauce.
• Almond Milk: Provides creamy texture without dairy.
• Cornstarch: Helps thicken the sauce smoothly.
• Balsamic Vinegar: Adds tangy and slightly sweet complexity to the sauce.

Sear and Sauce: Cooking Fillet Steak with Mushroom Sauce

Step 1: Prepare the Steaks

Pat each fillet dry using paper towels. Season generously with salt and black pepper, ensuring complete coverage on both sides.

Step 2: Heat the Cooking Surface

Select a large skillet and warm it over medium-high heat. Pour oil into the pan, creating an even coating. Allow the surface to become hot but not smoking.

Step 3: Cook the Steaks

• 2 minutes on first side
• 2-3 minutes on second side

Adjust cooking time based on thickness and preferred doneness.

Step 4: Rest the Meat

Transfer steaks to a clean plate. Cover loosely with aluminum foil to retain warmth while preparing sauce.

Step 5: Create Mushroom Base

• Chopped onions
• Sliced mushrooms
• Minced garlic

Stir continuously until vegetables become golden and fragrant.

Step 6: Build the Sauce Liquid

• Beef broth
• Fresh thyme leaves

Simmer until liquid reduces by half, concentrating flavors.

Step 7: Thicken the Sauce

• Almond milk
• Cornstarch

Whisk until completely smooth with no lumps.

Step 8: Finish the Sauce

Pour milk mixture into skillet. Stir constantly until sauce reaches desired consistency. Add balsamic vinegar for depth of flavor.

Step 9: Reunite Steaks with Sauce

Return steaks to skillet. Spoon sauce over meat, warming gently for 1-2 minutes.

Step 10: Serve and Garnish

Transfer steaks to serving plates. Drizzle remaining sauce over top. Sprinkle fresh thyme leaves as final touch. Serve immediately while hot.

Tips to Elevate Your Fillet Steak with Mushroom Sauce Every Time

• Achieve Perfect Sear: Pat steaks completely dry before cooking to ensure a beautiful golden-brown crust and prevent steaming.
• Control Cooking Temperature: Use a cast-iron skillet or heavy-bottomed pan to distribute heat evenly and create consistent caramelization.
• Rest Your Meat: Let steaks rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
• Maximize Mushroom Flavor: Sauté mushrooms on high heat without overcrowding the pan to develop rich, deep caramelized notes.
• Balance Sauce Consistency: Whisk cornstarch mixture thoroughly to prevent lumps and create a smooth, silky mushroom sauce that coats the steak perfectly.

Store and Reheat Fillet Steak with Mushroom Sauce Without Overcooking

• Refrigerate: Transfer leftover steak and mushroom sauce to an airtight container within 2 hours of cooking. Store separately to maintain texture and prevent sogginess. Consume within 3-4 days.
• Reheat Steak: Warm gently in a skillet over medium-low heat to prevent overcooking. Add a splash of beef broth to keep the meat moist and prevent drying out. Cook for 2-3 minutes, turning once.
• Reheat Sauce: Warm mushroom sauce in a small saucepan over low heat, stirring occasionally. Add a little extra broth if the sauce has thickened during storage. Heat until steaming and thoroughly warmed.

Best Sidekicks for Your Fillet Steak with Mushroom Sauce

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec to complement the rich, meaty flavors of the fillet steak. These wines have powerful tannins that cut through the steak's richness and enhance the mushroom sauce's earthy notes.
• Create a Rustic Side Dish Companion: Roasted garlic mashed potatoes or crispy rosemary-infused potato wedges work perfectly. Their creamy texture and herbal undertones balance the steak's protein and mushroom sauce's depth.
• Add Fresh Green Contrast: Serve with a light arugula salad dressed in lemon vinaigrette. The peppery greens and bright acidity will cut through the steak's richness and provide a refreshing counterpoint to the heavy sauce.
• Complete with Elegant Dessert: A dark chocolate mousse or espresso crème brûlée offers a sophisticated finish. These desserts' bitter and complex flavors echo the steak's depth while providing a sweet conclusion to the meal.

Savory Swaps for Fillet Steak with Mushroom Sauce Variations

• Herb-Crusted Steak Sensation: Coat the steaks with a mixture of chopped rosemary, thyme, and parsley before cooking. Press the herbs firmly into the meat for maximum flavor infusion.
• Spicy Southwest Rendition: Rub the steaks with a blend of chili powder, cumin, and smoked paprika. Replace the mushroom sauce with a roasted jalapeño and cilantro cream sauce for a zesty kick.
• Mediterranean Magic: Marinate the steaks in olive oil, lemon juice, and oregano before cooking. Top with a quick sauce of crumbled feta, sun-dried tomatoes, and kalamata olives for a Mediterranean-inspired finish.
• Truffle Elegance: Drizzle the finished steak with truffle oil and replace the mushrooms with wild forest mushrooms like porcini or chanterelles. Finish the sauce with a splash of white wine for added depth.

Fillet Steak with Mushroom Sauce Recipe

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4.8 from 35 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Succulent fillet steak meets silky mushroom sauce in this classic French-inspired dish. Rich, umami-packed sauce perfectly complements tender beef, creating a restaurant-quality meal you’ll savor down to the last delicious bite.

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Ingredients

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Main Ingredients:

• 4–6 (6 ounces/170 grams each) filets mignon steaks, about 1.5 inches thick, at room temperature
• 1 pound/450 grams baby brown mushrooms, cleaned
• 1 small yellow onion, finely diced

Liquid and Seasoning Ingredients:

• 1 cup low sodium beef broth
• ½ cup almond milk or 2% milk
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh thyme, chopped

Additional Ingredients:

• 2–4 medium garlic cloves, minced
• 1 tablespoon cornstarch or flour
• Kosher salt and pepper, to taste

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Instructions

1. Thoroughly dry the filet steaks using paper towels, then generously season both surfaces with salt and cracked black pepper to enhance flavor profiles.
2. Select a robust skillet and warm it over medium-high temperature, introducing a thin layer of oil to prevent sticking.
3. Carefully position the seasoned steaks into the heated pan, ensuring adequate spacing between each piece to promote even caramelization.
4. Allow the meat to develop a rich golden-brown crust without disturbance, cooking approximately 3-4 minutes per side for a perfect medium-rare doneness.
5. Transfer the cooked steaks to a warmed platter, tenting loosely with aluminum foil to retain heat and moisture.
6. In the same skillet, introduce finely chopped onions and sauté until translucent, releasing their natural sweetness.
7. Incorporate sliced mushrooms and minced garlic, stirring continuously to prevent burning and develop deep, complex flavors.
8. Deglaze the pan with rich beef broth, adding fresh thyme leaves to infuse aromatic herbal notes.
9. Reduce the liquid by half, concentrating the sauce’s intensity and creating a robust foundation.
10. Create a smooth slurry by whisking almond milk with cornstarch until completely integrated.
11. Gently incorporate the cornstarch mixture into the simmering sauce, stirring constantly to achieve a silky, luxurious texture.
12. Finish the sauce with a splash of balsamic vinegar, adding a subtle tangy complexity.
13. Reintroduce the steaks to the pan, gently coating them with the luscious mushroom sauce.
14. Garnish with delicate sprigs of fresh thyme and serve immediately to preserve the dish’s optimal temperature and texture.

Notes

• Perfectly seared fillet steak requires patting the meat dry to ensure a beautiful golden-brown crust and maximum flavor development.
• Cooking steaks with ample space between them prevents steaming and promotes even caramelization for a restaurant-quality result.
• Medium-rare doneness typically takes 2-4 minutes per side, but adjust cooking time based on steak thickness and personal preference.
• Resting the steak after cooking allows juices to redistribute, ensuring a tender and succulent bite with each mouthful.
• Creating a quick mushroom sauce in the same pan captures all the delicious browned bits from the steak, maximizing flavor complexity.
• Cornstarch acts as a natural thickener, giving the sauce a silky texture without using heavy cream or traditional flour-based roux.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 100 mg