This Filet Mignon with Mushroom Sauce is a rich, comforting dinner that’s surprisingly simple to prepare. Tender beef tenderloin is seasoned generously, seared until golden, then finished in the oven for perfectly cooked steaks every time. A creamy mushroom sauce made with shallots, garlic, Dijon mustard, and Worcestershire sauce brings everything together with deep, savoury flavour.
Serve with air-fried asparagus and a sprinkle of Parmesan for a balanced, satisfying meal that works just as well for a quiet weeknight as it does for a special occasion.
Filet Mignon with Mushroom Sauce
Rated 5.0 stars by 1 users
Category
Beef
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Tender filet mignon is pan-seared, oven-finished, and served with a rich, creamy mushroom sauce made with shallots, garlic, Dijon mustard, and Worcestershire sauce. This comforting steak dinner comes together easily and pairs perfectly with air-fried asparagus and a sprinkle of Parmesan.
Author:Sealand Quality Foods
Ingredients
-
4 pieces Sealand Tenderloin, 10 0z, defrosted
- Steak spice seasoning store bought or homemade below
- 1 1/2 teaspoon each salt and pepper, to taste
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme or oregano
- 1 Tablespoon granulated onion
- 1 Tablespoon granulated garlic
- 2 tablespoons butter
- 2 tablespoons butter
- 2 shallots, minced
- 4 garlic cloves, mined
- 2-3 cups, thinly sliced mushrooms
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/3 cup beef stock
- 1 cup cream (18% or 35%)
- 1/2 teaspoon each salt and pepper, to taste
- 1 tablespoon fresh rosemary leaves, minced
-
Air Fryer Asparagus
- Parmesan Cheese
Creamy Mushroom Sauce
Extra
Directions
- Remove the Sealand Tenderloin 10 0z from the box and from the packaging. Defrost overnight in the fridge or over the counter for 3-4 hours.
- Preheat the oven to 375 degrees F.
- Preheat a heavy duty pan over medium high heat.
- Prepare the steak seasoning by mixing all ingredients together or use your favourite store-bought.
- Generously season each pieces of tenderloin on all sides with the seasoning and press it down firmly.
- Add butter to the pan and sear the tenderloin for 2 minutes per side. Make sure to sear the sides and edges as well for 1-2 minutes per side.
- Place the pan in the oven for 10-15 minutes until the desired internal temperature is reached.
- Remove the pan from the oven, and then remove the steaks from the pan on to a plate.
- Using the same pan, make the sauce.
- Add the butter, shallots, garlic and mushrooms.
- Sauté them together for 5 minutes over medium heat until the mushrooms have softened.
- Add in the mustard, Worcestershire sauce and stock to deglaze the pan.
- Cook the mixture together for 5 minutes until the stock has reduced.
- Then add in the cream and seasoning, and bring to a light simmer for 3-4 minutes until the sauce has thickened.
- To plate the filet mignon, add the steak to a plate, and drizzle generously with the mushroom sauce.
- Serve with Air fryer asparagus, some parmesan cheese and enjoy.
