Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pan-Seared Filet Mignon with Mushroom Sauce

4.7
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner
Pan-Seared Filet Mignon with Mushroom Sauce
Ingredients
  • 2 (8 ounce) filet mignon steaks
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter or herb butter (optional)
  • 2 tablespoons butter
  • 18 (8 ounce) packages sliced baby portobello mushrooms
  • 1/4 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • freshly cracked black pepper
  • 2 teaspoons freshly squeezed lemon juice
Instructions
1
Gather all necessary components for the dish.
2
Allow steaks to sit at a comfortable temperature for 30 minutes prior to cooking. Concurrently, preheat the oven to its highest setting of 425 degrees F (220 degrees C).
3
Heat oil in a large, oven-safe pan over extremely high heat. Season one side of steaks generously with salt and pepper in a uniform layer. Place filets seasoned side down into the pan and cook, undisturbed until a rich golden brown crust has formed on that side, approximately 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook for an additional 2 minutes longer before transferring the pan to the preheated oven.
4
Cook in the preheated oven for 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium well and 1 to 2 more minutes for well done.
5
Remove steaks from the pan. Add butter if desired and cover with foil. Allow steak to rest for 10 minutes before serving.
6
Meanwhile, return the pan to the stovetop over medium-high heat and melt 2 tablespoons butter in the remaining drippings. Add mushrooms and cook, stirring frequently, until browned, approximately 5 minutes. Pour in wine to deglaze the pan and scrape the bottom with a wooden spoon to loosen any browned bits.
7
Cook until the liquid is mostly evaporated. Stir in cream, Worcestershire sauce, and pepper and bring the mixture to a simmer, stirring often. Reduce heat to medium-low and cook until slightly thickened, approximately 2 minutes. Season with more salt if desired. Stir in lemon juice and serve the mushroom sauce alongside filet mignon.
8
Serve and indulge!