Filet Mignon with Creamy Mushroom Sauce

Ingredients:

For the Steak:

2 filet mignon steaks (1.5–2 inch thick)

Salt & pepper

1 tbsp olive oil

1 tbsp butter

For the Mushroom Sauce:

1 cup mushrooms (sliced)

1 garlic clove (minced)

1/2 cup heavy cream

1/4 cup beef broth

1 tsp Dijon mustard (optional)

1 tbsp butter

Salt, pepper & chopped parsley to taste

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Instructions:

1. Cook the Filet:

Season steaks generously with salt and pepper.

Heat olive oil and butter in a skillet over medium-high.

Sear steaks 3–4 minutes per side (for medium-rare), then rest them on a plate under foil.

2. Make the Sauce:

In the same skillet, add a little butter and sauté mushrooms until golden.

Add garlic, cook 1 minute.

Stir in beef broth, let reduce slightly.

Add cream and mustard, simmer until thickened.

Season with salt, pepper, and sprinkle with parsley.

3. Assemble:

Spoon sauce and mushrooms over the steak.

Serve with steamed asparagus, mashed potatoes, or crusty bread.