Filet Mignon with Mushroom Sauce

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This beef filet mignon recipe with mushroom sauce features pan-seared steaks topped with a rich mushroom and cream sauce made with white wine, beef broth, Dijon, and Parmesan. If you've been looking for the ultimate mushroom sauce for steak, this is the one I recommend!

Make the Juiciest Beef Filet Mignon at Home!

If you think filet mignon is overrated, overpriced, or "doesn't have much flavor" compared to bone-in cuts like ribeye, this recipe will change your mind.

Filet mignon with mushroom sauce is exactly what I make when my family is craving a steakhouse-style dinner at home, especially when it's not grilling season, or when my husband just doesn't feel like firing up the grill. Instead, I sear the steaks in a screaming-hot skillet on the stovetop to develop a golden crust, then baste them with herb butter before roasting them in the oven to the preferred doneness.

Serve beef filet mignon with the most delicious mushroom sauce and with my 2 favorite sides: Parmesan & roasted garlic mashed potatoes and cheesy baked asparagus with bacon & cheese.

If you love steaks, be sure to also check out my best steak marinade recipe, my family-favorite pan-seared steak with green sauce, and garlic-butter steak with roasted veggies.

The Best Mushroom Sauce for Any Steak!

My sauce combines caramelized cremini mushrooms, shallots, garlic, white wine, beef broth, Dijon mustard, heavy cream, and Parmesan cheese. I cook the mushroom sauce in the same skillet used for the steaks to capture every bit of flavor. You can make this mushroom sauce for any steak cut you like - not just filet mignon. It's delicious on Ribeye, New York strip (strip steak), Sirloin, T-bone, Porterhouse, Flat iron, Skirt steak, and Flank Steak!

Ingredients and Substitutions

• Steak: I use 6-8 ounce beef filet mignon steaks that are uniform in size so they cook evenly. Ribeye, strip steak, or sirloin can be used instead. However, please note that their cuts and sizes will change your cooking time and should be adjusted accordingly.
• Mushrooms: I use cremini because they have more flavor than white button mushrooms and hold up well in the sauce. White button mushrooms, portobellos, shiitakes, chanterelles, porcinis, oysters, or any other edible mushrooms can be used in place of or in combination with the brown cremini mushrooms.
• Dry White Wine: I usually use Sauvignon Blanc or Pinot Grigio to deglaze the pan and add acidity. You can use Marsala in place of the white wine if you prefer a nutty and slightly sweet sauce. If you don't want to use any wine, add 1 tablespoon of lemon juice or white wine vinegar to replace the wine in your recipe and increase the beef broth to 1 cup instead of ⅔ cup. 
• Heavy Cream: Half-and-half or crème fraîche can be used in place of cream. Don't use milk - it won't thicken properly.
• Parmesan Cheese: Try grana padano or pecorino romano for a swap out of the parmesan cheese.
• Fresh Thyme and Rosemary (minced): I use fresh herbs in the sauce. If you only have dried, use about one-third the amount and add it early so it has time to release flavor.
• Fresh Parsley: I use this for garnish and a pop of color. You can use fresh chives or skip it entirely.

Recipe Testing Notes

• I tested this recipe multiple times to nail down the exact method steakhouses use: ultra-high-heat sear, herb-butter basting, and a gentle oven finish. This three-step approach gives you a perfectly caramelized exterior and an evenly cooked interior every time.
• Properly caramelized mushrooms: Most mushroom sauces skip this step, but I always cook the mushrooms until their liquid evaporates completely, and they start to brown. This concentrates their flavor and prevents the sauce from becoming watery. It takes about 10 minutes, but it's worth every second.

Expert Tips for Perfect Pan-Seared Beef Filet Mignon

• Let your steaks come to room temperature: Cold steaks won't cook evenly. I pull mine from the fridge a full hour before cooking so the center isn't ice-cold when the exterior hits the pan. This prevents that gray band of overcooked meat just beneath the crust.
• Use a dry skillet and dry steaks: Any moisture on the surface of the meat will steam rather than sear. Pat your beef filets completely dry with paper towels, and make sure your skillet is bone-dry before heating. The pan should be smoking hot before the steaks go in.
• Don't move the steaks while searing: I know it's tempting, but let them sit undisturbed for the full 2 minutes per side. Moving them prevents proper crust formation. You'll know they're ready to flip when they release easily from the pan.
• Invest in an instant-read thermometer: This is non-negotiable if you want consistent results. Oven temperatures vary, and steak thickness affects cooking time. I pull mine at 118°F for perfect medium-rare every single time.
• Use a heavy skillet: Cast iron is ideal because it retains heat and creates the best sear. If you don't have cast iron, use a heavy stainless steel pan - avoid nonstick for this recipe.

Tips for the Best Steak Mushroom Sauce

• Cook mushrooms until they release and reabsorb their liquid: Mushrooms are about 90% water. If you don't cook them long enough, they'll water down your sauce. Keep cooking until the liquid evaporates and the mushrooms start to brown - that's when the real flavor develops.
• Deglaze properly and scrape up the fond: When you add the wine, use a wooden spoon to scrape up all those dark, crusty bits stuck to the bottom of the pan. That's pure concentrated flavor that will transform your steak mushroom sauce from good to exceptional.
• Reduce the sauce properly: Let the broth reduce by half before adding the cream. This concentrates the flavor and prevents the sauce from being watery.
• Adjust thickness as needed: If the sauce is too thick, add a splash of broth. If it's too thin, let it simmer uncovered for a few more minutes or stir in a bit more Parmesan.
• Season at the end: Taste the creamy mushroom sauce before adding salt - the Parmesan and beef broth add a lot of sodium, so you may not need much.

Mushroom Sauce Variations

• Smokey: Want a bit more smokiness to your steak sauce? Add ½ - 1 teaspoon of smoked paprika to your mushroom sauce!
• Wild mushroom sauce: For a more earthy and developed flavor, switch out the cremini mushrooms with wild ones or combine them with your creminis. I suggest using shiitakes, oysters, and porcinis. 
• Herby: Love the herbs? Throw in more or add some tarragon, sage, and even dill to enhance the flavor. 

Serving Suggestions

This steak and mushroom sauce makes a rich dinner, so I like to balance the richness with a variety of sides:

• Creamy Mashed Potatoes with Roasted Garlic (perfect for soaking up mushrooms in a creamy sauce)
• Cheesy Baked Asparagus with Bacon and Cheese
• Parmesan Garlic Lemon Green Beans
• Yellow creamy polenta (soft and buttery) as a base for the mushrooms in a creamy sauce. I have a polenta recipe included with my braised short ribs recipe.
• Cauliflower mash if you want lower-carb but still cozy.
• Egg noodles or pappardelle will turn your steak dinner into an upscale steak pasta.
• Salad: Caesar salad or wedge salad on the side is classic. Or serve my tomato, cucumber, lettuce salad with blue cheese dressing. I also recommend my apple spinach salad or blueberry mango spinach salad.
• Crusty bread to swipe through that sauce. You can also use my garlic butter dinner rolls or perfectly soft bread machine loaf.

More Steak Recipes

• Grilled Steak Salad
• Grilled Flank Steak with Avocado-Mango Salsa
• Steak with Creamy Spinach and Sun-Dried Tomato Orzo
• Steak Tacos
• Pan-Seared Steak with Corn, Feta, and Spinach Sauce

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

• Bring steaks to room temperature: Take filets out 1 hour before cooking. Heat oven to 400°F and set a wire rack on a parchment-lined baking sheet.
• Season: Pat steaks dry; season generously with salt and pepper.
• Heat a cast-iron (or heavy) skillet over very high heat until smoking. Add a little olive oil and sear steaks about 2 minutes per side until browned.

• Lower the heat and add butter, smashed garlic, thyme, and rosemary; baste steaks for 15-20 seconds.
• Finish in the oven: Move steaks to the prepared baking sheet with a rack and roast in the preheated oven at 400 F until desired doneness. I provide exact times for each level of doneness in the recipe card above.
• Rest: Remove steaks from the oven. Tent with foil and rest for at least 10 minutes.

How to Make Mushroom Sauce for Steak (Step-by-Step Photos)

• Use the same skillet that you used for searing steaks: Remove herbs/garlic from skillet, leaving browned butter and bits. Add a little more butter and cook mushrooms until browned and moisture cooks off (8-10 min).

• Add shallots, minced garlic, and thyme; cook 2-3 min.
• Deglaze with white wine, scraping up fond; simmer 2-3 min.

• Add beef broth; simmer until reduced by half (~5 min).
• Reduce heat to low; stir in Dijon, cream, and Parmesan. Simmer gently until thickened (5-8 min).

How to Serve Steak with Mushroom Sauce

Plate steaks, spoon sauce over top, garnish with parsley, and serve with your favorite sides (mashed potatoes, asparagus, green beans, etc.).