Pan-Seared Filet Mignon with Mushroom Pan Sauce

Name: Pan-Seared Filet Mignon with Mushroom Pan Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 2 tbsp Butter; 0.5 cup Heavy Cream; 2 tsp Lemon Juice; 2 tbsp Olive Oil; 2 tsp Salt; 144 oz Sliced Baby Portobello Mushroom; 2 oz Steak; 0.25 cup White Wine; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Carnivore 🥩Comfort-Food

Pan-Seared Filet Mignon with Mushroom Pan Sauce delivers a tender, buttery steak crowned with a creamy, wine-kissed mushroom reduction. The rich umami from baby portobellos meets a touch of Worcestershire and lemon for balance, making each bite lush yet bright. Ideal for a date-night dinner or a special-occasion meal when you want steakhouse flavor at home.

Prep10 mins
Cook10 mins
Serves2
DifficultyMedium

1

Gather all ingredients.
2

Let the steaks sit at room temperature for 30 minutes before cooking. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3

Heat oil in a large oven-proof skillet over high heat. Generously season one side of the steaks with salt and pepper in an even layer. Place the filets, seasoned side down, in the skillet and cook without moving them until a deep golden-brown crust forms, about 3 minutes. Season the other side with salt and pepper, flip the steaks, cook 2 minutes more, then transfer the skillet to the preheated oven.
4

Cook in the preheated oven for 2 to 3 minutes more for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium-well, and 1 to 2 minutes more for well-done.
5

Remove the steaks from the skillet. Add butter if desired and tent with foil. Let the steak rest for 10 minutes before serving.
6

Meanwhile, return the skillet to the stovetop over medium-high heat and melt 2 tablespoons butter in the drippings. Add the mushrooms and cook, stirring often, until browned, about 5 minutes. Pour in the wine to deglaze the skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
7

Cook until the liquid is mostly evaporated. Stir in the cream, Worcestershire sauce, and pepper, and bring the mixture to a simmer, stirring often. Reduce the heat to medium-low and cook until slightly thickened, about 2 minutes. Season with more salt if desired. Stir in the lemon juice and serve the mushroom sauce with the filet mignon.
8

Serve and enjoy!