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5 from 1 vote

Filet Mignon With Mushroom Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entrees
Product Type: Broths & Stocks
Servings: 2



  • 2 1 1/2 inch cut filet mignon
  • 1 tsp. Kosher salt
  • 1 tsp. cracked pepper
  • 4 tbsp. butter

Mushroom Cream

  • 2 tbsp. olive oil
  • 1/4 cup shallot minced
  • 2 cloves garlic chopped
  • 1 cup Pacific Foods Organic Mushroom Broth
  • 1/4 cup heavy cream
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. pepper
  • 2 tbsp. water
  • 1 tbsp. corn starch
  • 1 sprig fresh thyme

Sauteed Mushrooms

  • 1 cup cremini mushrooms


  • In a small sauce pot, saute garlic and shallots in olive oil for about 2-3 minutes until shallots begin to become translucent. Pour in mushroom broth and heavy cream and season with salt pepper and fresh thyme. simmer for about 10-15 minutes. Stir in corn starch slurry in the last 3 minutes to thicken up.
  • While the mushroom cream is simmering. Bring a cast iron skillet to high heat and season both sides of filet mignon with salt and pepper. Place butter in skillet and add in filet. Cook for about 5-6 minutes on each side, occasionally pouring butter over filet with a spoon. Cook until internal temperature is around 135 and take our of skillet and let rest for about 5 minutes.
  • While filet mignon is resting, add in more butter and sliced mushrooms to the same skillet. Sautee for about 3-5 minutes and take off heat.
  • To serve, pour about 1/4 cut of mushroom cream onto plate, place filet on top, then add a couple more spoonfuls of the mushroom cream sauce. Top with mushrooms and serve. Enjoy!