Filet Steaks and Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 -6
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Calories
585 kcal
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Course
Main Course
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Cuisine
American
Filet Steaks and Mushroom Sauce
Description
This recipe begins by seasoning room temperature filet mignon steaks with salt and pepper, then searing them in olive oil over medium-high heat to achieve a crusty exterior while maintaining a desired level of doneness. After resting the steaks, the same pan is used to sauté finely diced onions, baby brown mushrooms, and minced garlic to build the base of the sauce.
Beef broth and chopped fresh thyme are added and simmered until reduced by half, concentrating the flavors. A mixture of almond milk and cornstarch is whisked in to thicken the sauce, which is balanced by a splash of balsamic vinegar for brightness. The steaks are returned briefly to the pan to warm in the sauce before serving, which is garnished with fresh thyme.
The mushroom sauce adds earthiness and moisture complementing the tender and well-seared filet steaks. This dish works well as an elegant entrée for dinner.
Ingredients
- 2 tbsp olive oil divided
- 4-6 (6 oz each) filet mignon about 1 1/2" thick), at room temp (or your favorite steak cut, steaks
- 1 small yellow onion finely diced
- 1 lb brown mushroom cleaned, baby
- 2-4 medium garlic minced, cloves
- 1 cup beef broth low sodium
- 1 tbsp thyme chopped, fresh
- 1 tbsp balsamic vinegar
- 1/2 cup almond milk or 2% milk
- 1 tbsp cornstarch or flour
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Instructions
- Pat dry the steaks with a paper towel then rub with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches.
- Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking.
- Once the steak is done, set aside on a plate and cover to keep warm.
- To the same preheated pan add the remaining oil. Sautee the onions for 2-3 minutes. Add in the mushrooms and garlic and continue to cook stirring frequently for 3-4 minutes.
- Stir in the broth and thyme; allow it to bubble until liquid is reduced by half, 5-7 minutes.
- In a small bowl whisk well the almond milk and cornstarch.
- Add the cornstarch mixture to the pan and whisk until sauce thickens, 2-3 minutes. Stir in the balsamic vinegar.
- Return the beef to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes, more, or until just heated through.
- Garnish with fresh thyme and serve immediately.
Notes
- Use a lighter colored filet for better fat marbling, which enhances tenderness and flavor.
- Baby Bella or cremini mushrooms yield the best texture and flavor for the sauce.
- Substitute beef broth with a bouillon cube dissolved in hot water if needed.
- Fresh thyme or rosemary can be used for an aromatic touch in the sauce.
- Almond milk can be swapped with cashew milk or regular milk depending on dietary preference.
- Cooking steaks at room temperature allows for more even cooking and better sear.
- Minimize movement of steaks during sear to develop a good crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 119mg | 40% |
| Sodium | 825mg | 34% |
| Potassium | 1204mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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