If you’re searching for the ultimate treat-yourself dinner, Filet Mignon with Herb-Butter Sauce and Mushrooms will exceed every delicious expectation. This dish celebrates everything I love about steak night: tender, juicy filet mignon, bathed in a lush, fragrant sauce packed with earthy mushrooms and fresh garden herbs. It’s the perfect show-stopping meal for a romantic weekend, a special occasion, or just rewarding yourself with the best food has to offer—and guess what? It’s surprisingly simple to make in one skillet, right at home.
Ingredients You’ll Need
The beauty of Filet Mignon with Herb-Butter Sauce and Mushrooms is that it’s built on just a handful of quality ingredients. Each one plays an essential role, layering flavors and textures that turn this steak from plain to absolutely unforgettable.
- Filet Mignon Steaks: The star of the show; ultra-tender and buttery, these medallions are unmatched in tenderness.
- Olive Oil: Provides a lovely base for searing, giving the steaks a gorgeous brown crust.
- Salt and Freshly Ground Black Pepper: Simple but essential—season generously to bring out every ounce of flavor.
- Unsalted Butter: Creates the luxurious, melt-in-your-mouth herb-butter sauce.
- Minced Garlic: Infuses the butter with aromatic, savory depth.
- Fresh Parsley: Adds bright, fresh flavor and vibrant color.
- Fresh Thyme: Brings earthiness and a subtle floral hint to the sauce.
- Fresh Rosemary: Lends a piney, woodsy note that perfectly complements the beef.
- Mushrooms: Their earthy, meaty texture soaks up all the buttery flavors.
- Beef Broth: Rounds everything out with savory depth and helps create the perfect consistency for the sauce.
How to Make Filet Mignon with Herb-Butter Sauce and Mushrooms
Step 1: Prep and Season
Start by patting your filet mignon steaks dry with paper towels. Season each side generously with salt and freshly ground black pepper—don’t be shy, a well-seasoned steak is the secret to maximum flavor. Give them a moment to sit at room temperature while you preheat your oven to 400°F (200°C). This little pause lets the seasoning sink in, and helps the steaks cook more evenly.
Step 2: Sear the Steaks
Heat olive oil in an ovenproof skillet over medium-high heat until it’s shimmering hot. Carefully lay the seasoned steaks in the pan—you should hear an irresistible sizzle. Sear for 2-3 minutes on each side, creating a golden-brown crust. This does wonders for both flavor and texture, sealing in all those lovely juices.
Step 3: Finish Cooking in the Oven
Once your steaks have a deep brown sear, transfer the entire skillet to your preheated oven. Let them roast for 5-7 minutes, depending on your ideal level of doneness (I love mine medium-rare, but follow your bliss!). Remove them from the oven and allow the steaks to rest on a plate—just a few minutes works, but don’t skip it! This keeps every bite succulent.
Step 4: Make the Herb-Butter Sauce and Mushrooms
Return the same skillet to the stovetop over medium heat. Add the butter, letting it melt and bubble a bit. Stir in your minced garlic and cook until it’s fragrant, about a minute (careful not to let it brown). Next, add the parsley, thyme, and rosemary, followed by the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms soften and soak up the herby, buttery goodness.
Step 5: Build and Simmer the Sauce
Pour in the beef broth and bring everything to a gentle simmer, scraping up any steak bits from the bottom with a wooden spoon—these are flavor gold! Let the sauce cook for 3-4 minutes, until it thickens slightly into a glossy, pourable consistency.
Step 6: Bring It All Together
Return your rested filet mignon steaks to the skillet, nestling them into the mushrooms and spooning sauce all over the tops. Simmer for another 1-2 minutes, just to heat the steaks through. Serve your Filet Mignon with Herb-Butter Sauce and Mushrooms immediately on warm plates, topped with a shower of fresh herbs if you like. Heaven awaits!
How to Serve Filet Mignon with Herb-Butter Sauce and Mushrooms
Garnishes
For that extra restaurant magic, finish with a sprinkle of freshly chopped parsley or thyme right before serving. If you’re feeling extra fancy, a pinch of flaky sea salt or a drizzle of quality olive oil makes the herb butter sparkle even more on the plate.
Side Dishes
This Filet Mignon with Herb-Butter Sauce and Mushrooms begs for sides that soak up every last drop—think buttery mashed potatoes, simple roasted asparagus, or a tangle of buttered green beans. Crusty bread is a must if, like me, you never want to miss out on any sauce.
Creative Ways to Present
For a wow-factor, serve each steak on a bed of creamy polenta or truffle-infused mashed potatoes. Or, slice the filet mignon and arrange attractively over the mushroom sauce. Individual cast-iron skillets or elegant white plates both let the colors and textures of Filet Mignon with Herb-Butter Sauce and Mushrooms shine beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the cooled filet mignon and sauce into an airtight container. Keep them in the refrigerator for up to 3 days, making sure the mushrooms and sauce cover the meat so it stays extra tender.
Freezing
While filet mignon is best enjoyed fresh, you can freeze leftovers if needed. Wrap each steak tightly, drizzle over a little sauce, and freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating gently for best results.
Reheating
Warm filet mignon slowly so it stays tender! Place the steak and sauce in a skillet over low heat with a splash of extra broth. Gently warm, turning occasionally, until the meat is just heated through. Avoid microwaving, which can toughen the steak or split the sauce.
FAQs
Can I use a different cut of steak if I don’t have filet mignon?
Absolutely! While filet mignon is famously tender, ribeye or sirloin steaks work well with this herb-butter sauce and mushroom combo. Just adjust the cooking time based on thickness and preference.
What mushrooms are best for this recipe?
Baby bella (cremini) or white mushrooms are classic and soak up the sauce beautifully, but feel free to use wild mushrooms like shiitake or oyster for extra depth and flavor.
Is it necessary to finish the steaks in the oven?
This method is best for even cooking, especially with thicker steaks. If your filet mignon is very thin, you might get away with just the stovetop, but oven-finishing ensures a perfect interior without overcooking the outside.
Can I make Filet Mignon with Herb-Butter Sauce and Mushrooms dairy-free?
Yes! Swap the butter with your favorite plant-based alternative. The flavor profile changes a bit, but the herbs and mushrooms still make this dish wonderfully fragrant and delicious.
How do I know when filet mignon is done to my liking?
The best way is to use an instant-read meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Resting for a few minutes is crucial, as it lets the juices redistribute for succulent results.
Final Thoughts
I can’t recommend Filet Mignon with Herb-Butter Sauce and Mushrooms highly enough—the flavors are rich, the process is simple, and the results are pure decadence. Don’t wait for a special occasion—try this recipe soon, and treat yourself and your loved ones to an unforgettable dinner at home!