Creamy Mushroom Sauce with Filet Mignon; photo courtesy of Lake Martin family road trip
Creamy Mushroom Sauce over Filet Mignon
This incredible recipe is easy to prepare and makes a lasting impression on dinner guests.
Fresh mushrooms; Photo courtesy of freepilk.com
Ingredient Selection:
Cut of meat and “grade” makes a difference! Choose lean cuts such as filet mignon. And, when available, purchase PRIME grade vs. CHOICE
Fresh cremini or button mushrooms are a must. Use a vegetable brush to clean them
Fresh thyme or dried thyme both work well for this recipe
Use a low sodium vegetable stock or an organic chicken stock
Do NOT use beef stock as the flavor is overwhelming to the sauce
The key to this simple sauce is sweating the mushrooms and simmering over low heat in the vegetable or chicken broth until nicely tender. Add the dollop of sour cream at the end.
Creamy Mushroom Sauce with Filet Mignon; photo courtesy of Lake Martin Irby family road trip
Serving Suggestions:
As recommended here, Creamy Mushroom Sauce is the perfect accompaniment to grilled filet mignon
Other delicious options for this easy sauce include:
Grilled, baked or poached chicken breasts
Bone-in pork chops
Tossed with linguini pasta and served with a side of grilled asparagus or arugula salad
Enjoy Recipes, Cookbooks, Real Estate and Lifestyle Tips:
Creamy Mushroom Sauce over Filet Mignon is made with cremini mushrooms, onion, thyme, a hint of butter, vegetable stock and sour cream
Ingredients
6 prime grade filet mignon steaks
Black pepper
Sea salt
2 tablespoons unsalted butter, divided in half
1 small yellow or white onion, diced
2 cloves garlic, sliced
1 tablespoon dried thyme, divided in half (see note below regarding fresh vs dried)
1 pound cremini mushrooms, brushed and roughly chopped with stems (see note below)
1 cup vegetable broth or organic chicken broth
1 heaping dollop sour cream
Instructions
Season both sides of the filet with black pepper and sea salt, as desired.
Heat 1 tablespoon butter over medium heat and add diced onion.
Saute onion for about 5 minutes or until just beginning to get a hint of color.
Add the garlic and 1/2 tablespoon of the dried thyme.
Saute about 2 minutes and add the mushrooms and 1/2 cup of the broth.
Stir together, add a pinch of black pepper and a pinch of sea salt.
Cover with lid, reduce heat to a simmer and simmer about 5 minutes.
Stir in the remaining tablespoon of butter, 1/2 cup of broth, and thyme.
Cover with lid and continue to simmer over low heat for about 8 minutes.
Preheat grill to high heat.
Taste for seasoning and add a pinch of black pepper and sea salt, if desired.
Cover with lid and simmer an additional 5 minutes or until mushrooms are tender (add an additional 1/4 to 1/3 cup of broth, as desired).
Stir in a heaping dollop of sour cream (about 1/2 cup).
Cover with lid and turn off heat.
Place filet mignon on hot grill and sear for about 1 1/2 minutes.
Turn and sear the other side for about 1 minute, reduce heat to medium and cook filet about 4 minutes.
Turn and cook for an additional 4 to 5 minutes or until desired level of doneness.
Place Grilled Filets on serving plates and top with Creamy Mushroom Sauce.
NOTES: Dried or fresh thyme may be used.
If using fresh thyme, pull the leaves off the stem and chop.
Use 2 tablespoons fresh thyme vs 1 tablespoon dried.
For mushrooms, brush clean using a vegetable brush, then trim the end of the stem.
