Creamy Garlic Filet Mignon

This creamy garlic filet mignon is a juicy steak seared to perfection, then smothered in a delicious mushroom sauce.

Serve this with creamy mashed potatoes and honey roasted carrots for a restaurant-quality meal.

What Is Filet Mignon?

Filet mignon is a steak that’s cut from the tenderloin of the cow. It contains only a small amount of connective tissues, which is what makes it incredibly tender.

Why You’ll Love This Recipe

• Cooks in just minutes.
• This filet mignon is seared and caramelized on the outside and perfectly juicy on the inside.
• Hands down the easiest and best date night meal you can prepare.
• It’s low carb and keto-friendly.

Ingredient Notes

Filet Mignon – Any type of steak will work such as rib-eye, porterhouse, etc. Although you will have to adjust the cooking time.

Mushrooms – Make sure to use fresh mushrooms such as portabella or shitake. Avoid using canned mushrooms for this recipe.

Salt and Pepper – Kosher salt and fresh cracked black pepper are what I recommend for seasoning the steaks.

Garlic – If you’re going to splurge on good-quality steaks, make sure to use fresh garlic. It makes such a difference!

Step-By-Step Instructions

1. Preheat oven to 450 degrees F.
2. Heat a heavy bottom skillet over medium-high heat. Once the skillet is nice and hot, add about 1 tbsp of oil. Let the oil heat up for at least 1 minute.
3. Pat dry the steaks with a paper towel.
4. Season the steaks generously with salt and pepper on both sides. Add the steaks to the skillet and cook for 3 minutes on each side.
5. Place the steaks in the oven and cook for 7 minutes or until it reaches an internal temp of 135 degrees F for medium-rare. Remove the steaks from the oven, cover them with aluminum foil, and let them rest for at least 10 minutes.
6. While the steaks rest, prepare the mushroom sauce. Add butter to a large skillet and cook over medium-high heat. Stir in the mushrooms and cook for 3 minutes. Stir in the thyme, garlic, worcestershire sauce, and red crushed pepper and cook until fragrant.
7. Add the heavy cream and parmesan cheese. Season lightly with salt and pepper. Remember the steaks are seasoned very generously.
8. Cook the sauce until nicely thickened, check for seasoning, and serve over the steaks. Enjoy!

Top Tips

• Use an oil with a high smoke point to sear the steaks. Such as vegetable oil, canola, or grapeseed oil.
• Take the steaks out of the fridge at least 30 minutes before cooking otherwise the steaks will cook unevenly and you won’t get a nice crust.

Steak Temperatures

I highly recommend using a meat thermometer when working with expensive steaks. Always insert the thermometer into the thickest part of the steak.

• Medium Rare: 125-135 degrees F
• Medium: 135-145 degrees F
• Well Done: over 165 degrees F

*Please note that the USDA recommends that beef be cooked to an internal temperature of at least 145 degrees F.*

Storage

Place any leftovers in an air-tight container and refrigerate for up to 2 days.

More Recipes

• Garlic Butter Steak Tips
• Air Fryer Filet Mignon
• Philly Cheesesteak Sandwiches
• Churrasco with Chimichurri

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