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Filet Mignon with Mushroom Sauce - A Family Feast

Filet Mignon with Mushroom Sauce

Yield: 2 servings 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes


  • 2 one-inch thick Certified Angus Beef filets
  • 4 ounces Cremini (baby portabella) mushrooms
  • 2 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • 1 large sprig fresh thyme
  • 1 large sprig fresh rosemary
  • Pinch of kosher salt
  • Few grinds fresh black pepper
  • ½ cup cabernet
  • ½ cup beef stock
  • Additional olive oil
  • Additional kosher salt
  • Additional black pepper
  • Parsnip and Celery Root Purée (recipe here), for serving


  1. Pat steaks dry with paper towels and set aside.
  2. While steaks are coming to room temperature, prepare sauce.
  3. Chop mushroom to a small dice.
  4. In a medium sauté pan over high, heat 1 teaspoon of butter and the one tablespoon of olive oil to hot.
  5. Add mushrooms and sauté on high for two minutes. Reduce to medium high and add whole fresh thyme and whole fresh rosemary and push them to the bottom. Add salt and pepper. Continue to cook until mushrooms are browned, about three more minutes.
  6. Add wine to deglaze and cook until no liquid is left.
  7. Add stock and cook to reduce to less than half. (Should only be a few tablespoons of liquid left).
  8. Remove from heat and stir in remaining butter to thicken sauce. If the sauce is too loose, mix a tiny bit of corn starch with a few drops of water and add to the sauce over heat. Set sauce aside off heat.
  9. Heat a ribbed pan over high heat.
  10. While pan is heating, dry steaks again and brush on olive oil and sprinkle with salt and pepper. Repeat for the other side.
  11. Once pan is smoking hot, add steaks and do not touch for two minutes. Turn steaks 180 degrees on same side so that cross marks will appear on steaks. Cook for 1 ½ more minutes (total 3 ½ minutes on one side).
  12. Flip and cook for one minute, then turn the heat to low, Keep steaks on that side and loosely tent pan with foil and cook on low for about 5 minutes or until a probe thermometer inserted into center returns a temperature of 125 degrees for medium rare. Or cook longer for your preference of doneness.
  13. If the steaks are not exactly the same thickness, pull the thinner steak off sooner than the other. Our steaks were slightly different in thickness. One was done in nine minutes and one in ten minutes.
  14. Let them rest on a plate tented for a few minutes.
  15. Heat the already prepared Parsnip and Celery Root Purée either on the stove or in the microwave.
  16. Add ¼ cup water to the steak pan and deglaze to a single tablespoon and add that to the wine sauce along with any juice in the dish with the steaks. Heat the wine sauce to serving temperature.
  17. To serve, spoon some Parsnip and Celery Root Purée (recipe here) onto the plate. To be fancy, spread the purée across one side of a plate with a spoon, then place your steak at the back edge of the purée . Top with a spoonful of the sauce and serve.

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