Creamy Mushroom Filet Mignon with Garlic Butter Asparagus
Some dinners feel special from the very first bite, and this creamy mushroom filet mignon is one of them. Tender, perfectly seared steaks are topped with a rich, silky mushroom cream sauce and served alongside crisp-tender asparagus sautéed in fragrant garlic butter. It’s an elegant restaurant-style meal that’s surprisingly easy to make at home!
Ingredients
For the Filet Mignon:
– 2 filet mignon steaks, about 6 ounces each
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon olive oil
– 1 tablespoon butter
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves (optional)
For the Creamy Mushroom Sauce:
– 8 ounces mushrooms, sliced
– 1 tablespoon butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup beef broth
– 1/4 cup freshly grated Parmesan cheese
– 1/2 teaspoon Italian seasoning
– Salt and black pepper, to taste
– 1 tablespoon chopped fresh parsley, for garnish
For the Garlic Butter Asparagus:
– 1 pound fresh asparagus, trimmed
– 1 tablespoon butter
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– 1 teaspoon lemon juice (optional)
Instructions
1. Prepare the Steaks:
Pat the filet mignon dry with paper towels and season both sides generously with salt and black pepper. Let the steaks sit at room temperature for about 15–20 minutes before cooking.
2. Sear the Filet Mignon:
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side, or until they reach your desired level of doneness. Add the butter, minced garlic, and thyme during the last minute of cooking, spooning the melted butter over the steaks.
3. Rest the Steaks:
Transfer the steaks to a plate and loosely cover them with foil. Let them rest for 5–10 minutes while you prepare the sauce.
4. Cook the Mushrooms:
In the same skillet, add the butter and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Add the minced garlic and cook for another 30 seconds.
5. Make the Creamy Sauce:
Pour in the beef broth and scrape up any flavorful browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 2–4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.
6. Cook the Asparagus:
In a separate skillet, melt the butter over medium heat. Add the asparagus and cook for 4–6 minutes, turning occasionally, until bright green and tender-crisp. Add the minced garlic during the final 1–2 minutes of cooking. Season with salt and pepper, then finish with a splash of lemon juice if desired.
7. Serve:
Place each filet mignon on a plate and spoon the creamy mushroom sauce over the top. Serve with the garlic butter asparagus and garnish with fresh parsley.
Enjoy this luxurious steak dinner with a side of mashed potatoes, roasted potatoes, or crusty bread to soak up every drop of that delicious creamy mushroom sauce!
