Filet Mignon Recipe

This filet mignon recipe is made in one pan, drenched in a creamy mushroom sauce for steak and it tastes like a 5 start restaurant. You are guaranteed to fall in love with filet mignon at home after making this one, it’s indulgent yet super simple to make.

Filet mignon is prized for its exceptional tenderness, subtle beef flavor, and luxurious texture. When paired with a creamy mushroom sauce, it transforms into a refined dish that’s ultra gourmet yet easy to make at home.

Today’s we’re talking all about this magical cut, everything you need to know! What it is, how to select it, the best way to cook filet mignon and finishing with a silky mushroom sauce that complements, rather than overwhelms, the steak.

What Is Filet Mignon?

Filet mignon is hands down the most tender cut of beef. It comes from the tenderloin, a muscle runs through the spine of the cow, and does very little work. It is buttery in taste and texture, a super lean cut, finely textured, and naturally mild in flavor.

Unlike ribeye or strip steak, filet mignon relies more on technique and accompaniments than fat content for flavor. Its appeal lies in its soft, delicate bite, which is why it’s often paired with rich sauces.

Where Does Filet Mignon Come From on the Cow?

Filet mignon is cut from the small end of the beef tenderloin, which is located in the loin primal, inside the rib cage and alongside the spine. Each cow yields only one tenderloin, weighing about 4–6 pounds

Out of the whole tenderloin , only the center cut portion qualifies as true filet mignon. Because of its location and limited yield, filet mignon is one of the rarest steak cuts per animal.

Why Is Filet Mignon So Expensive?

Filet mignon’s high price is driven by several factors, some of them mentioned above.

• Limited Supply. Only a small number of filet steaks can be cut from each cow. Compared to cuts like chuck or sirloin, availability is naturally restricted.
• Butcher Precision. The tenderloin requires skilled trimming. Any mistake reduces yield, which increases cost.
• Demand for Tenderness. Filet mignon is prized for being the most tender steak available, making it a favorite for fine dining and special occasions.

What Does Filet Mignon Taste Like?

Filet mignon has a mild beef flavor compared to heavily marbled steaks. Its texture is soft, smooth, and almost knife-free when cooked correctly. That subtle flavor is exactly why filet mignon pairs so well with creamy sauces or herb butters.

How Filet Mignon Is Best Cooked

Because filet mignon is a lean cut, it benefits from high-heat, quick cooking followed by resting. So you can pan sear and finish in the oven. Or grill over high heat and drench in butter. The filet mignon is best served medium-rare to medium. You can also cook it using this Reverse Sear Steak.

Why A Creamy Mushroom Sauce Is Ideal for Filet Mignon

Mushroom sauce adds what filet lacks naturally, the Umami from mushrooms, the richness from cream and extra moisture and juiciness to the meat.

Why You’ll Love This Filet Mignon Recipe

• Extremely tasty and succulent meal, it feels like a treat and it’s just divine to indulge in!
• The meat is impeccably tender.
• The creamy mushroom sauce adds depth without masking the beef
• This dish is absolutely restaurant quality but made at home
• Perfect for special occasions, holidays, or date nights. It’s the most popular valentine’s day meal.

Ingredients You’ll Need

• Center-cut filet mignon steaks. They usually come about 1½–2 inches thick. Usually about 8-ounces. These were 10 ounces however.
• Seasoning. Kosher salt, freshly ground black pepper and your favorite steak spice.
• Butter. Usually butter is combined with a high smoke-point oil to avoid burning.
• Herbs.  Fresh thyme or rosemary are best.
• Mushrooms. Cremini, white, or a mix, thinly sliced.
• Shallots, and garlic. For flavoring the sauce.
• Heavy cream. Use 18% minimum cream and up to 35%.
• Beef broth or stock. For a deeper flavor.
• Dijon mustard and Worcestershire Sauce. Also optional, for depth.

How to Cook Filet Mignon (Step-by-Step)

1. Remove the tenderloin steak  from the fridge and bring to room temperature.This ensures even cooking and prevents a cold center.
2. Prepare your steak spice or just salt and pepper and season generously. Season on the sides as well.
3. Heat a heavy skillet (preferably cast iron) until very hot. Add oil and butter to the hot pan then sear filets for 2–3 minutes per side until a deep golden crust forms. Cook over medium-high heat.
4. Make sure to sear the sides as well not just top and bottom.
5. When all sides are golden, you can lower the heat and cook on the stove until you reach the internal temperature. Alternatively you can finish it in the oven.
6. Cook the filet mignon to your desired doneness. It’s best to use a meat thermometer for this:
   Rare: 120–125°F
   Medium-rare: 130–135°F
   Medium: 140–145°F
7. Transfer to a plate and rest for 5–10 minutes. Resting allows juices to redistribute for a moist, tender bite.

How to Make Creamy Mushroom Sauce for Steak

1. In the same pan, sauté mushrooms in butter with the shallots and garlic.
2. Cook until fragrant and deeply browned.
3. Deglaze with beef stock, scraping up browned bits.
4. Add in Worcestershire sauce, mushroom and herbs.
5. Simmer lightly and add in the cream.
6. Season and finish with more herbs.
7. When the sauce is ready, spoon it over the filet mignon.

Filet Mignon Recipe Tips

1. Thickness matters: Thin filets overcook easily; aim for 1½ inches. Use 6 ounces are the bare minimum size.
2. Make sure to remove the steak from the fridge to avoid an undercooked center.
3. When searing, don’t over crowd the pan, the steak has to sear well.
4. Make sure to sear the sides as well for maximum flavor.
5. Always always use an instant-read thermometer.
6. Rest the meat when the desired doneness is reached.
7. For the sauce, make sure the mushrooms are well browned before deglazing.
8. Avoid over simmering the cream, just simmer lightly for 5 minutes at most to develop the flavors.
9. Spoon the cream over the meat rather than returning the meat into the pan.
10. This is best served with vegetables, we have our Air Fryer Asparagus shown here.
11. While we love a medium-rare steak, feel free to cook it to your liking.

Steak Temperature Guidelines

Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F

What is the best way to cook filet mignon?

Pan-searing followed by gentle finishing in the oven if the steak is above 8 ounces is the most reliable method. It creates a flavorful crust while preserving the steak’s tender interior.

Is filet mignon better with sauce?

Because filet mignon is lean and mild, it pairs exceptionally well with sauces, especially creaky sauces.

What mushrooms are best for mushroom sauce?

Cremini mushrooms provide rich, earthy flavor. Shiitake can be added for depth, but white button mushrooms alone are milder.

Can I make filet mignon ahead of time?

The mushroom sauce can be made ahead and reheated gently. Filet mignon itself should always be cooked fresh for best texture.

How do I keep filet mignon from drying out?

Avoid overcooking, use a thermometer, and rest the steak before slicing. Lean cuts lose moisture quickly if pushed past medium.

Can I grill filet mignon and still use mushroom sauce?

Yes. Grill over high heat, rest the steak, then finish with warm creamy mushroom sauce just before serving.

What should I serve with filet mignon?

Classic sides include mashed potatoes, roasted asparagus, green beans to balance the richness.

Best Substitutes for Filet Mignon

If filet mignon isn’t available or you want a more affordable option, these cuts work well:

• Top Sirloin Lean but flavorful, less tender but still excellent when cooked carefully
• Petite Tender (Teres Major) Often called the “poor man’s filet” is very tender, similar texture.
• Ribeye (for flavor lovers) Much more marbled, rich, beef-forward taste Not as tender, but very juicy
• New York Strip Balanced between tenderness and flavor Works well with creamy mushroom sauce When substituting, adjust cooking time and rest time to avoid overcooking lean cuts.

Is filet mignon better than ribeye?

It depends. Filet mignon is more tender, while ribeye has more flavor due to higher fat content.

Is filet mignon worth the price?

For special occasions or when tenderness is the priority, yes. It’s a luxury cut designed for refined dishes.

Can filet mignon be cooked well-done?

It can, but it’s not recommended. Well-done filet often becomes dry due to low fat content.

Why is filet mignon wrapped in bacon sometimes?

Bacon adds fat and flavor, helping keep the steak moist during cooking.

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