Pan-Seared Filet Mignon with Mushroom Sauce Recipe
- by Omaha Steaks
- Last updated Dec 22, 2022
Why We Love This Filet Mignon Recipe
This wonderfully creamy, savory, and hearty recipe is a welcome addition to any menu – but to truly carve out a place as an all-time fave, you need to start with the unmatched quality and consistency of Omaha Steaks Butcher’s Cut Filet Mignons. These fork-tender beauties are hand-selected and trimmed twice by our master butchers before being aged at least 30 days for maximum flavor.
This recipe is also a contender for “Best Year-Round Meal” because it calls for pan-searing your filet, which can be done indoors no matter the month or weather! Never pan-seared a steak before? This chef-approved How to Pan-Sear a Steak guide will make you a pro! And to ensure you’re in for the most tender, juiciest bite of your life, aim for medium-rare doneness, because there’s nothing worse than an overcooked steak! Not sure what that looks like? No worries! The Omaha Steaks Steak Doneness Guide was created for that very reason. Are you craving filet yet? Let’s get started!
Before You Start
Safely thaw your fork-tender Omaha Steaks Butcher’s Cut Filet Mignons either in the refrigerator or in cold water when using our quick-thaw method.
Tools You’ll Need Before You Start
- Meat Thermometer
- Three Large Sauté Pans
Omaha Steaks Products Featured in This Recipe
Filet Mignon with Mushroom Sauce
Ingredients
Mushroom Sauce
- 3/4 lb. firm fresh mushrooms, sliced
- 3 tablespoons butter
- 2 teaspooons flour
- 1 cup heavy cream, heated
- salt and pepper, to taste
Filet Mignon on French Bread
- 6 6 oz. Omaha Steaks Butcher's Cut Filet Mignons, thawed
- 6 tablespoons butter
- 2 tablespoons cooking oil
- 6 slices French bread
- 1/2 cup scotch
- salt and pepper, to taste
Instructions
Mushroom Sauce
- Heat butter in a large sauté pan over medium heat.
- Sauté mushrooms for about 8-10 minutes.
- Add flour, blend well.
- Stir in warmed cream and reduce heat to keep warm.
- Add salt and pepper, to taste.
Filet Mignon on French Bread with Mushroom Sauce
- In a separate pan, heat cooking oil on medium-high heat.
- Sauté Omaha Steaks Butcher's Cut Filet Mignons for 3-4 minutes per side for medium-rare doneness.
- Meanwhile, in a separate pan, heat butter over medium high heat. Add the bread slices, turning often, until golden brown.
- Place one bread slice on each serving plate.
- Top each bread slice with a cooked filet.
- Add the scotch to filet pan juices and boil 1-2 minutes.
- Add mushroom sauce to pan with scotch and bring to a boil.
- Spoon sauce over filets and serve.
Nutrition
More Filet Mignon Recipes
- Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes
- Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes
- Sheet Pan Filet Mignon and Gnocchi with Garlic and Sage Brown Butter
- Filet Mignon Crispy Steak Stir-Fry
- Suya-Dusted Filet Mignon with “Red Rice” Risotto
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