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This creamy garlic filet mignon is a juicy steak seared to perfection, then smothered in a delicious mushroom sauce.
Serve this with creamy mashed potatoes and honey roasted carrots for a restaurant-quality meal.
What Is Filet Mignon?
Filet mignon is a steak that’s cut from the tenderloin of the cow. It contains only a small amount of connective tissues, which is what makes it incredibly tender.
Why You’ll Love This Recipe
- Cooks in just minutes.
- This filet mignon is seared and caramelized on the outside and perfectly juicy on the inside.
- Hands down the easiest and best date night meal you can prepare.
- It’s low carb and keto-friendly.
Ingredient Notes
Filet Mignon – Any type of steak will work such as rib-eye, porterhouse, etc. Although you will have to adjust the cooking time.
Mushrooms – Make sure to use fresh mushrooms such as portabella or shitake. Avoid using canned mushrooms for this recipe.
Salt and Pepper – Kosher salt and fresh cracked black pepper are what I recommend for seasoning the steaks.
Garlic – If you’re going to splurge on good-quality steaks, make sure to use fresh garlic. It makes such a difference!
Step-By-Step Instructions
- Preheat oven to 450 degrees F.
- Heat a heavy bottom skillet over medium-high heat. Once the skillet is nice and hot, add about 1 tbsp of oil. Let the oil heat up for at least 1 minute.
- Pat dry the steaks with a paper towel.
- Season the steaks generously with salt and pepper on both sides. Add the steaks to the skillet and cook for 3 minutes on each side.
- Place the steaks in the oven and cook for 7 minutes or until it reaches an internal temp of 135 degrees F for medium-rare. Remove the steaks from the oven, cover them with aluminum foil, and let them rest for at least 10 minutes.
- While the steaks rest, prepare the mushroom sauce. Add butter to a large skillet and cook over medium-high heat. Stir in the mushrooms and cook for 3 minutes. Stir in the thyme, garlic, worcestershire sauce, and red crushed pepper and cook until fragrant.
- Add the heavy cream and parmesan cheese. Season lightly with salt and pepper. Remember the steaks are seasoned very generously.
- Cook the sauce until nicely thickened, check for seasoning, and serve over the steaks. Enjoy!
Top Tips
- Use an oil with a high smoke point to sear the steaks. Such as vegetable oil, canola, or grapeseed oil.
- Take the steaks out of the fridge at least 30 minutes before cooking otherwise the steaks will cook unevenly and you won’t get a nice crust.
Steak Temperatures
I highly recommend using a meat thermometer when working with expensive steaks. Always insert the thermometer into the thickest part of the steak.
- Medium Rare: 125-135 degrees F
- Medium: 135-145 degrees F
- Well Done: over 165 degrees F
*Please note that the USDA recommends that beef be cooked to an internal temperature of at least 145 degrees F.*
Storage
Place any leftovers in an air-tight container and refrigerate for up to 2 days.
More Recipes
- Garlic Butter Steak Tips
- Air Fryer Filet Mignon
- Philly Cheesesteak Sandwiches
- Churrasco with Chimichurri
Tried this creamy garlic filet mignon recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Creamy Garlic Filet Mignon
Ingredients
- 2 8 ounce filet mignon steaks
- 3/4 cups heavy cream
- 1 tbsp parmesan cheese
- 2 cups fresh mushrooms
- 2 thyme sprigs
- 2 garlic cloves , finely minced
- 1/2 tsp red crushed pepper , optional
- splash Worcestershire sauce , optional
- 2 tbsp butter
- 2 tbsp oil
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Heat a heavy bottom skillet over medium-high heat. Once the skillet is nice and hot, add about 1 tbsp of oil. Let the oil heat up for at least 1 minute.
- Pat dry the steaks with a paper towel.
- Season the steaks generously with salt and pepper on both sides. Add the steaks to the skillet and cook for 3 minutes on each side.
- Place the steaks in the oven and cook for 7 minutes or until it reaches an internal temp of 135 degrees F for medium-rare. Remove the steaks from the oven, cover them with aluminum foil, and let them rest for at least 10 minutes.
- While the steaks rest, prepare the mushroom sauce. Add butter to a large skillet and cook over medium-high heat. Stir in the mushrooms and cook for 3 minutes. Stir in the thyme, garlic, Worcestershire sauce, and red crushed pepper and cook until fragrant.
- Add the heavy cream and parmesan cheese. Season lightly with salt and pepper. Remember the steaks are seasoned very generously.
- Cook the sauce until nicely thickened, check for seasoning and serve over the steaks. Enjoy!
Notes
- Use an oil with a high smoke point to sear the steaks. Such as vegetable oil, canola, or grapeseed oil.
- Take the steaks out of the fridge at least 30 minutes before cooking otherwise the steaks will cook unevenly and you won’t get a nice crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
