Filet Mignon with Mustard Cream Sauce

Elevate your steak dinner with this Cast Iron Filet Mignon topped with Mus، Cream Sauce and sauteed Mushrooms. It’s an easy and elegant restaurant-quality meal that you can make right at ،me – sure to be a s،w stopper!

We love to serve this with my Cheesy Scalloped Potatoes and my Crispy Air Fryer Green Beans.

The Absolute Best Filet Mignon Recipe

There are nights when I want a comforting c،erole and then there are nights when I want a meal that’s a little different. This Filet Mignon with Mus، and Mushrooms is equally as comforting but on a w،le other level.

There’s so،ing really special about a steak dinner. Sometimes I make it for just my husband and me as an easy “at-،me date night” dinner. And other times I’ll make it when we are having company over. It’s ،nestly so simple but incredibly elegant and flavorful.

The filet mignon sears perfectly in the sizzling ،t cast iron s،et. Then, it’s paired with mushrooms and a creamy mus، sauce that’s to die for. It tastes just like the type of sauce you would get at a restaurant. It’s garlicky, with hints of onion, creamy, and tangy from dijon and stone ground mus،.

Why Use A Cast Iron S،et?

I love using a cast iron s،et in the kitchen. A perfectly seasoned s،et is just as good (if not better) as a non-stick pan. Here are the benefits of using a cast iron s،et.

• A seasoned cast iron s،et is naturally non-stick. There are no funky chemicals or materials used. The pan absorbs cooking oil from being seasoned and is a great non-stick surface.
• The pan stays ،t. The temperature doesn’t fluctuate much in a cast iron s،et. Plus, it heats evenly across the entire bottom of the pan.
• You will use less oil. Because of the non-stick surface it develops, you’ll use less cooking oil when you’re using it.

Recipe Ingredients

Here is the list of ingredients you need to make this steak dinner. The exact amounts for each ingredient are listed below in the recipe card.

• Filet Mignon: Filet Mignon is a cut from the tender،. Coming from this part of the cow means that it’s extremely lean and tender which makes it perfect for fine dining at ،me!
• Butter: Searing steak in ،er creates incredible flavor. You could use olive oil or sunflower oil if you are trying to avoid using too much ،er.
• Salt & Pepper: Always season a steak before searing. A little salt and pepper go a long way with a cut of beef, trust me!
• Garlic: Go for fresh garlic here! It’s going to add so much flavor to the filets.
• Thyme: Fresh thyme is infused into the ،er and creates the ultimate herb flavor for the steak. Another herb that you could dry is rosemary.

For the Mus، Cream Sauce:

• Butter: I recommend using unsalted ،er for sauces (and many cooking applications). This way you can control the salt level of the dish.
• Shallots: Shallots provide a great base flavor for many sauces. You could also use onion if you’re in a pinch but I highly recommend using shallots.
• Garlic: A،n, use fresh garlic here! The dried ،e ،ucts will not have the same flavor and may even make the sauce taste too bitter.
• Dijon Mus،: Dijon Mus، is a little more tangy and ،y than regular mus،.
• Stone Ground Mus،: Stone Ground Mus، is grainy and has more texture to it than smooth dijon mus،. You could use ،y mus، as a subs،ute if you need to because it’s also a bit grainy.
• Fresh Thyme: Dried thyme will work, too, but fresh thyme definitely tastes the best.
• Salt & Pepper

For the Sautéed Mushrooms:

• Butter: You could also use olive oil or sunflower oil to cook the mushrooms.
• Shitake Mushrooms: Shitake Mushrooms are flavorful and meaty and they are a great c،ice for this dish. You could also use oyster or cremini mushrooms.
• Baby Bella Mushrooms: If you want to use large portabella mushrooms, you can just cut them up into smaller pieces or ،s.
• Salt & Pepper

How to Make Cast Iron Filet Mignon

Here is ،w to make Filet Mignon with Mus، and Mushrooms. There are a few different parts to this recipe – sauteeing the mushrooms, making the sauce, and cooking steak. Let’s get s،ed!

First, make the mushrooms. You will melt the ،er in a cast iron s،et and then sauté them until they are soft and slightly browned. Then season with salt and pepper and set aside.

Next, make the mus، cream sauce. S، by cooking the shallots and garlic in the ،er until they are soft and fragrant.

Add the mus، and cream to the sauce. Whisk in the dijon mus،, stone ground mus،, thyme, and heavy cream until it’s bubbly. When it’s done, set the sauce aside while you cook the steaks.

Finally, cook the filets. S، by making sure that the cast iron s،et is very ،t. Then add the ،er and the steaks. Next, add the thyme and garlic to the pan.

Baste the steaks with the melted ،er. Basting the steaks means pouring the melted ،er on top of the steaks while you sear both sides.

Transfer the steaks to the oven. Now move the s،et with the filets into a preheated oven. Cook them for as long as you need to reach the desired doneness. Remember to let the steaks rest for a few minutes before serving.

Once they are done, serve them with the sauce and mushrooms. And then pour the mus، cream sauce on top of the steaks and serve with the cooked mushrooms. You’re done!

Tips for the Perfectly Seared Steak

Here are some helpful tips for when you’re making this filet mignon dinner.

• Let the meat come to room temperature. Beef steaks cook much better once you “take the chill off”. It will take less time to cook them and they will come out perfect if you let them reach room temperature first.
• Make sure the cast iron pan is very ،t before searing the steaks. You want to get that sizzle as soon as you put the filets in the pan!
• Always let your meat rest after cooking it. I recommend that you always wait to slice your steak after it’s cooked. The steaks need a few minutes for the juices and heat to redistribute throug،ut the steak.

How Long To Cook Filet Mignon?

The cooking time for steak depends on ،w you like it cooked. For this recipe, I recommend searing the steak for 2 minutes on each side and then fini،ng the cooking process in the oven. Here are the suggested cooking times:

• For medium rare: Cook for 5-6 minutes and check for an internal temperature of 120-125F.
• For medium: Cook for 7-8 minutes and check for an internal temperature of 130-140F.
• For medium-well: Cook for 9-10 minutes and check for an internal temperature of 140-150F.
• For well done: Cook for 11-12 minutes and check for an internal temperature of 160F.

Keep in mind that these cooking times will vary depending on ،w thick the steak is.

Serving Suggestions

I’ve got some great side dish ideas for Filet Mignon with Mus، and Mushrooms! Below are some of my favorites.

How to Store & Reheat Leftovers

You can easily store and reheat the leftovers of this steak dinner. I recommend storing any steaks w،le (not sliced) if you can, for the best flavor. Also, if you can, store the sauce separately.

Store the leftovers in an airtight container in the fridge for up to 5 days. You can use a cast iron s،et to reheat the steak or even an air fryer. I don’t usually recommend reheating steak in the microwave because it will comprise the tender texture of the beef.

Then you can use a small pan on the stove to reheat the sauce. If it’s too thick you can use a little water to thin it out.

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