Description
Indulge in seared filet mignon with a rich, garlic-infused rosemary cream sauce, perfectly roasted mushrooms, and a bright parsley gremolata. This elegant dish is perfect for a special occasion dinner or an elevated steak night at home. Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce!
Ingredients
Units
Scale
- 2 filet mignon steaks (6–8 oz each)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Neutral cooking oil (such as avocado or vegetable)
- 12 oz sliced mushrooms (shiitake or portobello)
- 4 tbsp butter, divided
- 4 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 1 large shallot, thinly sliced
- 1/4 cup white wine
- 1 cup heavy cream
- 2 tbsp grated parmesan cheese
- 1/2 cup packed parsley, finely chopped
- 1 tsp lemon zest
Instructions
-
Prepare the Steaks:
- Let steaks sit at room temperature for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Pat steaks dry and season generously with salt and pepper.
-
Sear the Steaks:
- Heat a stainless steel skillet over medium heat and add a thin layer of oil.
- Sear steaks for 2-3 minutes per side until a golden-brown crust forms.
-
Roast the Mushrooms & Finish Steaks:
- Remove steaks and add mushrooms with a bit more oil.
- Cook over medium-high heat until browned. Season to taste.
- Return steaks to the skillet, placing them on top of the mushrooms.
- Add 2 tbsp butter, 2 rosemary sprigs, and thyme.
- Transfer skillet to the oven and cook for 10-12 minutes (or until 145°F internal temp for medium).
-
Make the Rosemary Cream Sauce:
- In a saucepan over medium-low heat, melt remaining 2 tbsp butter.
- Add sliced garlic and cook until golden. Remove garlic with a slotted spoon and set aside.
- Add shallots and cook until caramelized.
- Deglaze with white wine, simmering for 1 minute.
- Stir in heavy cream and remaining 2 rosemary sprigs.
- Add parmesan cheese, season with salt and pepper, and simmer until slightly thickened.
-
Prepare the Gremolata:
- Mix parsley, lemon zest, and crispy garlic in a small bowl.
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Serve:
- Let steaks rest for 5 minutes under foil. Slice thinly against the grain.
- Serve over mushrooms with rosemary cream sauce and gremolata on top.
Notes
- Adjust steak cook time for preferred doneness.
- Substitute mushrooms with asparagus or Brussels sprouts if preferred.
- Pairs well with mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 700
- Sugar: 3 g
- Sodium: 750mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 160mg