Prepare to transform your kitchen into a gourmet restaurant with this show-stopping filet mignon recipe that will make your taste buds dance and your dinner guests swoon! Imagine cutting into a perfectly seared, tender steak topped with a luxurious, velvety mushroom sherry cream sauce that elevates this classic dish from ordinary to extraordinary. Whether you're planning a romantic dinner or looking to impress with your culinary skills, this recipe promises a restaurant-quality meal that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- 1 cup mushrooms, sliced
- 1/2 cup heavy cream
- 1/4 cup sherry wine
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Slice the mushrooms and set them aside. Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 15 minutes. This will help them cook more evenly.
- While the steaks are resting, heat a large skillet over medium-high heat. Add 1 tablespoon of butter to the skillet and allow it to melt and foam.
- Once the butter is hot, season the filet mignon steaks generously with salt and pepper on both sides. Place the steaks in the skillet and sear for about 4-5 minutes on one side without moving them, until a golden-brown crust forms.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer them more done. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
- Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you prepare the sauce.
- In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
- Once the mushrooms are cooked, pour in the sherry wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the sherry to simmer for about 2-3 minutes until it reduces slightly.
- Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 3-5 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
- To serve, place each filet mignon on a plate and spoon the mushroom sherry cream sauce over the top. Garnish with freshly chopped parsley for a touch of color and flavor.
- Enjoy your delicious filet mignon with mushroom sherry cream sauce, paired with your favorite side dishes.
Tips
- Temperature Matters: Always let your steaks come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Use a Meat Thermometer: For precise doneness, invest in a good meat thermometer. 130°F is the sweet spot for medium-rare filet mignon.
- Don't Overcrowd the Pan: Sear steaks in a spacious skillet to ensure they develop a beautiful golden-brown crust instead of steaming.
- Rest Your Meat: Allow the steaks to rest for 5-10 minutes after cooking to help the juices redistribute, ensuring a juicy, tender result.
- Quality Ingredients: Use fresh, high-quality filet mignon and real sherry wine for the most authentic and rich flavor profile.
- Mushroom Tip: Pat mushrooms dry before sautéing to achieve a perfect golden-brown color and prevent soggy texture.
- Sauce Consistency: Simmer the cream sauce gently to prevent separation and achieve a smooth, silky texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 4g
Protein: 35g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
