Creamy Garlic Filet Mignon
seared to perfection, then smothered in a delicious mushroom sauce.
Prep Time5 minutes mins
Cook Time13 minutes mins
Total Time18 minutes mins
- 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
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!
- 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.
Calories: 675kcal | Carbohydrates: 8g | Protein: 7g | Fat: 71g | Saturated Fat: 36g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 199mg | Potassium: 431mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2315IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 1mg