Seared Filet Mignon And Mushrooms Recipe
There's nothing like an easy steak dinner to get you through the week. Whether you need a break from more time-consuming recipes or simply want an efficient yet delicious meal, this seared filet mignon and mushrooms recipe is an excellent candidate. Recipe developer Christina Musgrave shares, "I love that this recipe is super simple but tastes just as good as an expensive steakhouse."
Indeed, with simple high-quality ingredients and the right cooking method, you can taste the difference in the result. This easy recipe produces a tender and succulent filet mignon served with satisfyingly meaty mushrooms. Stick to the basics or add your favorite herbs for a burst of flavor, as Musgrave suggests. This flavorful dish can be served solo or with a classic potato side dish to complete your meal. For a hearty protein-packed dish that won't keep you in the kitchen for hours, read on to learn how to make this seared filet mignon with mushrooms.
Gather the ingredients for this seared filet mignon with mushrooms recipe
For this recipe, you'll need two filet mignon steaks — one for each portion, so choose accordingly. Use salt and black pepper to season the meat and unsalted butter to cook it. Finally, pick up some mushrooms and slice them up before you begin.
Season the meat
To begin, pat the steaks dry with a paper towel. Then, sprinkle salt and pepper on both sides to season to taste.
Cook the steaks on both sides
Set a pan on the stovetop over medium high heat. Melt the butter then place the steaks in the pan. Cook each side for 4 to 5 minutes, then check that the internal temperature has reached 125 F. Transfer the steaks to a plate and let them rest while you cook the mushrooms.
Sauté the mushrooms
Without cleaning out the pan, add the sliced mushrooms. Saute them for 8 to 10 minutes and stir occasionally until they turn golden brown. If you're including herbs, you can sprinkle them in with the mushrooms.
Serve the filet mignon steaks with sauteed mushrooms
Spoon the mushrooms over the meat then serve. For a restaurant-worthy presentation, slice the filet mignon before layering it with mushrooms. "I love serving this with mashed potatoes and red wine," Musgrave comments.
She also notes that leftovers keep well in an airtight container in the refrigerator. When you're ready to eat the rest, she says to "heat [it] up in a pan with olive oil until the steak and mushrooms are warm."
- 2 filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 6 ounces mushrooms, sliced
- Pat the steaks dry and season both sides with salt and pepper.
- Heat a pan on medium-high heat and add the butter and steaks.
- Cook for 4 to 5 minutes per side until the internal temperature reaches 125 F.
- Transfer the steaks to a plate and let them rest.
- Add the mushrooms to the pan and saute for 8 to 10 minutes, until golden brown.
- Top the steaks with mushrooms and serve.
| Calories per Serving | 560 |
| Total Fat | 43.5 g |
| Saturated Fat | 20.1 g |
| Trans Fat | 0.5 g |
| Cholesterol | 181.0 mg |
| Total Carbohydrates | 3.7 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 1.7 g |
| Sodium | 645.8 mg |
| Protein | 38.0 g |
