Filet Mignon with Herb-Butter Sauce and Mushrooms

Updated July 13, 2016


The Healthy Beef Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Hans Rott

The 50 percent of Americans who think filet mignon is the best way to say “I love you” will fall in love with this Filet Mignon with Herb-Butter Sauce and Mushrooms. The pairing of the filet mignon, beef’s most tender steak, and flavorful herb butter and mushrooms make this special meal the perfect way to capture a moment in time in a way that only beef can.

Makes4 servings

Cooking Time30 min

Cooking MethodSauteeing



Total Timeunder 1 hour

OccasionCooking for a date, Formal Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free


MoodFestive, Romantic

Taste and TextureHerby, Meaty, Savory


  • 4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
  • 1 tablespoon butter
  • 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
  • ¼ cup minced shallots
  • 1 ½ cups beef broth
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water


Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.

Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch with water in a small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

Serve steak with sauce.


Filet mignon is another common name for beef tenderloin steaks.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc, and choline; and a good source of iron.


Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I usually just cook mushrooms in a little bit of butter until crispy to top my steak, but this sauce sounds amazing!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password