Filet Mignon with Rosemary Cream Sauce & Mushrooms
seared filet mignon steaks with a garlic-infused rosemary cream sauce, roasted mushrooms, and gremolata
servings: 2
Ingredients
Scale
- 2 filet mignon steaks (6-8 oz each)
- kosher salt
- freshly cracked black pepper
- neutral cooking oil
- 12 oz sliced mushrooms (shiitake or portobello)
- 4 tbsp butter
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 1 large shallot, thinly sliced
- ¼ cup white wine
- 1 cup heavy cream
- 2 tbsp grated parmesan cheese
- ½ cup packed parsley, finely chopped
- 1 tsp lemon zest
Instructions
- Allow the steaks to sit out at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F.
- Pat the steaks dry season really well with salt and freshly cracked pepper on both sides. Heat a stainless steel skillet over medium heat. Once hot, add enough oil to just coat the bottom. Once the oil is hot, place the steaks into the skillet. Sear until a browned crust forms, about 2-3 minutes per side.
- Transfer the steaks out of the skillet and add the mushrooms, along with a little more oil. Cook over medium-high heat until starting to brown. Season well. Add the steak back to the skillet on top of the mushrooms. Add 2 tablespoons of the butter, 2 rosemary sprigs, and the thyme. Transfer the skillet to the oven and cook for about 10-12 minutes (145°F internal temp for medium), or until your desired doneness.
- Meanwhile, melt the remaining butter in a medium saucepan over medium-low heat. Add the sliced garlic and cook until golden and crisp. Use a slotted spoon to transfer the garlic to a small bowl. Add the shallot to the sauce and cook for a few minutes until caramelized.
- Add the white wine to the saucepan. Simmer for a minute or so. Pour in the cream and add the remaining rosemary sprigs. Stir well and bring to a simmer. Stir in the parmesan cheese. Season with salt and pepper and continue to cook until slightly thickened, but still spoonable.
- Add the parsley and lemon zest to the bowl of garlic and toss well.
- When the steak is done, remove the skillet from the oven and cover with foil. Allow to rest for 5 minutes. Thinly slice the steak against the grain. Serve with the mushrooms, rosemary cream sauce, and parsley mixture over top.