Filet Mignon with Creamy Mushroom Sauce & Asparagus on Filet Mignon with Creamy Mushroom Sauce & Asparagus

 

Tender, perfectly seared filet mignon served with a rich, creamy mushroom sauce and crisp-tender asparagus. This elegant steak dinner feels restaurant-worthy but is surprisingly easy to make at home.

Ingredients

For the Steaks

• 4 filet mignon steaks, about 6 oz each
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh thyme
• Salt, to taste
• ½ tsp freshly ground black pepper

For the Creamy Mushroom Sauce

• 8 oz mushrooms, sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup beef broth
• ¾ cup heavy cream
• ½ tsp Italian seasoning
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 tbsp fresh parsley, chopped

For the Asparagus

• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 clove garlic, minced

Instructions

1. Prepare the steaks: Pat the filet mignon dry with paper towels and season generously with salt and black pepper. Let them sit at room temperature for about 15–20 minutes before cooking.
2. Sear the steaks: Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side, depending on thickness and desired doneness.
3. Add flavor: Reduce the heat to medium. Add the butter, smashed garlic, and fresh thyme. Spoon the melted butter over the steaks for about 1–2 minutes.
4. Check doneness: For the most accurate result, use a meat thermometer. Remove the steaks around 125–130°F for medium-rare, 135–140°F for medium, or according to your preferred doneness. Transfer to a plate and loosely cover with foil. Let them rest for 5–10 minutes.
5. Cook the asparagus: In the same skillet, add olive oil and asparagus. Season with salt and pepper and sauté for 4–6 minutes, turning occasionally, until tender-crisp. Add minced garlic during the final minute. Remove and set aside.
6. Make the mushroom sauce: Add butter to the skillet. Add the sliced mushrooms and cook for 4–5 minutes until browned and tender. Stir in the minced garlic and cook for 30 seconds.
7. Create the sauce: Pour in the beef broth and scrape up the flavorful browned bits from the bottom of the pan. Simmer for 2–3 minutes, then add the heavy cream and Italian seasoning.
8. Finish the sauce: Simmer gently for 3–5 minutes until slightly thickened. Stir in the Parmesan cheese and season with salt and black pepper to taste.
9. Serve: Place each filet mignon on a plate with the asparagus. Spoon the creamy mushroom sauce over and around the steak. Garnish with fresh parsley.