Description
Succulent filet mignon with rosemary cream sauce dances with earthy mushrooms on a luxurious plate. Elegant French-inspired flavors blend perfectly, promising an unforgettable dining experience you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 filet mignon steaks (6–8 ounces/170–226 grams each)
- 12 ounces (340 grams) sliced mushrooms (shiitake or portobello)
- 1 cup heavy cream
- 1/4 cup white wine
Aromatics and Herbs:
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 1 large shallot, thinly sliced
- 1/2 cup packed parsley, finely chopped
- 1 teaspoon lemon zest
Seasonings and Additions:
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Neutral cooking oil (such as avocado or vegetable)
- 4 tablespoons butter, divided
- 2 tablespoons grated parmesan cheese
Instructions
- Unwrap the filet mignon and allow it to equilibrate to ambient temperature, ensuring even cooking and optimal tenderness.
- Calibrate the oven temperature to 375°F while preparing the meat surface by meticulously patting it dry and lavishing it with salt and freshly cracked pepper.
- Select a robust stainless steel skillet and introduce a gossamer layer of culinary oil, heating it to medium intensity for precise searing.
- Carefully deposit the seasoned filets into the heated vessel, developing a rich caramelized exterior through strategic 2-3 minute transformations on each side.
- Extract the seared protein and introduce sliced mushrooms into the identical pan, coaxing them toward a golden-brown complexion with strategic seasoning.
- Reintegrate the filets atop the mushroom landscape, accompanying them with aromatic butter, delicate rosemary sprigs, and complementary thyme.
- Transition the entire skillet into the preheated oven, allowing gentle roasting for approximately 10-12 minutes until reaching desired internal temperature.
- Simultaneously craft the rosemary cream sauce by gently melting butter and introducing minced garlic, removing the golden fragments once caramelized.
- Incorporate finely diced shallots, caramelizing them to enhance depth of flavor before deglazing with crisp white wine.
- Stream heavy cream into the reduction, introducing additional rosemary sprigs and parmesan, simmering until the sauce achieves a luxurious consistency.
- Compose a bright gremolata by combining fresh parsley, vibrant lemon zest, and the previously reserved crispy garlic.
- After allowing the filets a restful 5-minute interlude beneath protective foil, slice against the grain and artfully plate with mushroom foundation.
- Cascade the rosemary cream sauce over the meat and garnish with the zesty gremolata, creating a visually stunning and flavor-rich presentation.
Notes
- Select high-quality, thick-cut filet mignon for the most tender and juicy results.
- Let steaks reach room temperature before cooking to ensure even heat distribution and perfect doneness.
- Pat steaks completely dry to achieve a gorgeous golden-brown crust during searing.
- Use a cast-iron or stainless steel skillet for optimal heat retention and beautiful caramelization.
- Monitor internal temperature closely to prevent overcooking and maintain the steak’s delicate texture.
- Resting meat after cooking allows juices to redistribute, creating a more succulent final dish.
- Substitute heavy cream with half-and-half or milk for a lighter sauce option.
- Replace wine with chicken stock for a non-alcoholic alternative that maintains rich flavor complexity.
- Create a vegetarian version by using portobello mushrooms and replacing steak with grilled tofu or seitan.
- Toast rosemary sprigs briefly to intensify their aromatic qualities and enhance overall sauce depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 745
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 59 g
- Saturated Fat: 33 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 155 mg