Description
Juicy fillet steak with mushroom sauce brings together tender meat and rich, earthy flavors from classic French culinary traditions. Chefs and home cooks can elevate their dinner experience with this simple yet elegant dish that promises restaurant-quality results.
Ingredients
Scale
- 4–6 (6 oz/170 g) filets mignon steaks, about 1.5 inches thick, at room temperature
- 1 lb/450 g baby brown mushrooms, cleaned
- 2–4 medium garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 cup low sodium beef broth
- ½ cup almond milk or 2% milk
- 1 tbsp balsamic vinegar
- 2 tbsps olive oil, divided
- 1 tbsp fresh thyme, chopped
- 1 tbsp cornstarch or flour
- Kosher salt and pepper, to taste
Instructions
- Preparation: Meticulously pat filet steaks dry and season robustly with salt and cracked black pepper, ensuring complete coverage for maximum flavor enhancement.
- Searing: Heat a heavy skillet over medium-high flame, adding a thin oil layer to prevent adhesion, then carefully position steaks to achieve optimal caramelization, cooking 3-4 minutes per side for medium-rare perfection.
- Resting: Transfer steaks to a warmed platter, tenting loosely with foil to preserve heat and allow internal juices to redistribute.
- Aromatics: In the same skillet, sauté onions until translucent, then introduce sliced mushrooms and minced garlic, stirring continuously to develop a rich, complex flavor profile.
- Sauce Development: Deglaze pan with beef broth and fresh thyme, reducing liquid by half to concentrate intensely savory notes; whisk almond milk and cornstarch into a smooth slurry, then gently incorporate into simmering sauce to create a velvety texture.
- Finishing: Enhance sauce with a splash of balsamic vinegar, return steaks to pan to coat with mushroom sauce, and garnish with delicate thyme sprigs before serving immediately to maintain optimal temperature and taste.
Notes
- Master Meat Drying: Pat steaks completely dry with paper towels to ensure perfect caramelization and prevent steaming instead of searing.
- Searing Success: Use medium-high heat and minimal oil to create a golden-brown crust, allowing steaks to develop rich flavor without overcrowding the pan.
- Sauce Thickening Technique: Whisk cornstarch with almond milk smoothly before adding to prevent lumps and create a silky, luxurious sauce consistency.
- Temperature Timing: Let steaks rest briefly after cooking to redistribute juices, maintaining tenderness and preventing dry meat when serving.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg