Nothing beats a well-cooked steak for dinner. Raised in a household where “steak and potatoes” was a frequent refrain, I still crave red meat and love a relaxed weekend steak night with my partner. This Filet Mignon with Mushroom Sauce is exactly the kind of special-but-simple meal I turn to when I want something elegant and satisfying at home.
The balsamic mushroom sauce brings a bright, slightly sweet acidity that pairs perfectly with the tender, buttery filet. The baby bella mushrooms soften and soak up the sauce, creating a silky topping that complements the steak without overpowering it. This recipe is approachable and impressive—perfect for a date night or a weekday treat when you want something a little elevated.
Steaks with Mushroom Sauce
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Ingredients
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
Instructions
For the Filet:
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Pat the steaks dry with paper towels until they are as dry as possible; this helps form a good crust. Generously season both sides with kosher salt and freshly cracked black pepper.
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Heat a cast iron skillet over medium-high heat for about 4 minutes. When hot, add the oil. Once the oil begins to smoke lightly, the pan is ready—make sure it’s very hot before adding the steaks.
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Carefully place the filets into the skillet and sear until nicely browned on each side and cooked to your preferred doneness. Cooking time depends on steak thickness and preference; for 6–8 oz filets, 2–3 minutes per side typically yields medium to medium-rare.
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Transfer the steaks to a plate and let them rest while you prepare the mushroom sauce.
For the Sauce:
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In the same skillet (add a touch more oil if needed), sauté the diced onion and minced garlic, stirring until the onion is just tender, about 2 minutes.
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Add the sliced mushrooms with a pinch of salt and pepper. Cook, stirring, until the mushrooms begin to brown and soften, about 3 minutes. Stir in the thyme, beef broth, and balsamic vinegar.
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Continue to simmer, stirring, until the sauce reduces by roughly half and thickens slightly, about 3–4 minutes.
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Spoon the warm mushroom sauce over the rested filets. Serve immediately and enjoy.
Notes
Nutrition information is automatically calculated and should be used as an approximation.