Sear the steaks for about 3-4 minutes on each side, or until a deep golden crust forms. Reduce the heat to medium, add the butter, minced garlic, and thyme sprigs (if using).
Spoon the melted butter over the steaks while they cook for an additional 2-3 minutes, depending on your preferred level of doneness. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.
Prepare the Creamy Mushroom Sauce:
In the same skillet, add the butter and olive oil. Once the butter has melted, add the sliced mushrooms.
Sauté the mushrooms until they are golden brown and have released their moisture, about 5-7 minutes.
Add the chopped shallot and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Pour in the white wine (or beef broth) and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce by half.
Stir in the heavy cream and beef broth, along with the thyme leaves. Let the sauce simmer for 5-7 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
Serve:
Spoon the creamy mushroom sauce over the rested filet mignon steaks.
Garnish with freshly chopped parsley and serve immediately.
Conclusion
Filet Mignon with Creamy Mushroom Sauce is a rich and satisfying dish that showcases the tender texture and exquisite flavor of filet mignon, complemented by a luxurious mushroom sauce.
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