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.
Ingredients
Scale
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
Instructions
- Thoroughly dry the filet steaks using paper towels, then generously season both surfaces with salt and cracked black pepper to enhance flavor profiles.
- Select a robust skillet and warm it over medium-high temperature, introducing a thin layer of oil to prevent sticking.
- Carefully position the seasoned steaks into the heated pan, ensuring adequate spacing between each piece to promote even caramelization.
- 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.
- Transfer the cooked steaks to a warmed platter, tenting loosely with aluminum foil to retain heat and moisture.
- In the same skillet, introduce finely chopped onions and sauté until translucent, releasing their natural sweetness.
- Incorporate sliced mushrooms and minced garlic, stirring continuously to prevent burning and develop deep, complex flavors.
- Deglaze the pan with rich beef broth, adding fresh thyme leaves to infuse aromatic herbal notes.
- Reduce the liquid by half, concentrating the sauce’s intensity and creating a robust foundation.
- Create a smooth slurry by whisking almond milk with cornstarch until completely integrated.
- Gently incorporate the cornstarch mixture into the simmering sauce, stirring constantly to achieve a silky, luxurious texture.
- Finish the sauce with a splash of balsamic vinegar, adding a subtle tangy complexity.
- Reintroduce the steaks to the pan, gently coating them with the luscious mushroom sauce.
- 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