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Seared Filet Mignon with Creamy Mushroom Sauce and Perfect Mashed Potatoes

Prep time: 40min - Cook time: 10min - Total time: 50min
Serves: 4ppl


4 1-1/2 inch cut filet mignon

8 tbsp butter

1 large shallot, minced

2 cloves garlic, chopped

1 garlic clove

1 cup mushrooms, sliced

1/4 cup heavy cream

1 sprig fresh thyme or rosemary, optional

4 tablespoon vegetable oil

4 tablespoon olive oil

Kosher salt, to taste

Freshly cracked pepper, to taste

For the Mashed Potatoes:

3 lb. potatoes

Kosher salt

1 1/2 stick butter, plus 2 tablespoons for garnish

1 cup milk

¼ fresh chives, chopped

Kosher salt, to taste

Freshly cracked pepper, to taste

Directions for Seared Filet Mignon with Mushroom Sauce:

  • Add vegetable oil to a cast iron or large skillet and bring to high heat.

  • Season both sides of filet mignon with salt and pepper. Add filet to skillet and cook for about 5-6 minutes on each side. Add 6 tablespoons of butter, herbs, and one garlic clove in a skillet and occasionally pour butter over filet with a spoon (this is call basting).

  • Cook until internal temperature reaches around 135F or desire doneness, take off the skillet and let rest for about 10 minutes.

  • While filet mignon is resting, in the same skillet add olive oil, the remaining butter, shallots, and garlic cook for 2-3 minutes until fragrant and translucent.

  • Add in the mushrooms and sauté for 7-8 minutes until golden, season with salt.

  • Add the cream and mix to incorporate. Let it simmer for 2-3 minutes (at this point you can add any herbs you like). Season with salt & pepper.

  • Serve the cream sauce over the filet.

Directions for the Mashed Potatoes:

  • Peel potatoes and cut into small cubes (you can leave the skin on if you like).

  • In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to the pot.

  • Use a potato masher to mash potatoes until smooth.

  • Meanwhile, in a small saucepan, melt butter and milk until warm.

  • Pour over half warm milk-butter mixture and stir until completely combined and creamy. Taste, season mashed potatoes generously with salt and pepper.

  • If you like your potatoes very creamy add in the rest of the warm milk, taste, and season. If you like them with a bit more texture you can omit this step.

  • Add the chives, mix and transfer potatoes to a serving bowl, and top with the remaining two tablespoons butter. Season with more pepper before serving.


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