Name: Filet Steaks with Creamy Mushroom and Herb Topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 filet steaks (6–8 oz each); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter; 8 oz mushrooms, sliced; 2 garlic cloves, minced; 1/2 cup heavy cream; 1/4 cup beef broth; 1 tsp fresh thyme, chopped; 1 tbsp fresh parsley, chopped; Optional: 2 tbsp grated parmesan cheese

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I make Filet Steaks with Creamy Mushroom and Herb Topping when I want a restaurant-style meal at home without too much effort. The tender filet steaks pair perfectly with a rich, creamy mushroom sauce that’s full of fresh herb flavor and feels indulgent but balanced.

Why You’ll Love This Recipe

I love this recipe because filet steaks cook quickly and stay incredibly tender. The creamy mushroom topping adds depth without overpowering the steak, and everything comes together in one pan. I also like how elegant this dish feels, making it perfect for special occasions or a cozy dinner at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

filet steaks
salt
black pepper
olive oil
unsalted butter
mushrooms, sliced
garlic, minced
heavy cream
beef broth
fresh thyme
fresh parsley
optional grated parmesan cheese

Directions

I start by patting the filet steaks dry and seasoning them generously with salt and black pepper. I heat olive oil in a skillet over medium-high heat and sear the steaks for about 3 to 4 minutes per side, until they reach my desired doneness. I remove the steaks from the pan and let them rest.

In the same skillet, I melt the butter and add the sliced mushrooms. I cook them until they release their moisture and turn golden. I stir in the garlic and cook briefly, then pour in the beef broth to deglaze the pan.

I lower the heat and add the heavy cream, thyme, and parsley, letting the sauce simmer until slightly thickened. I return the steaks to the pan, spoon the sauce over them, and let everything warm together for a minute before serving.

Servings and Timing

I usually get 2 servings from this recipe.
Prep time: about 10 minutes
Cook time: about 20 minutes
Total time: about 30 minutes

Variations

I sometimes add a splash of white wine when deglazing the pan for extra depth. When I want a stronger herb flavor, I use rosemary along with thyme. I also like adding parmesan to the sauce for a richer, slightly salty finish.

Storage/Reheating

I store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over low heat to avoid overcooking the steak, adding a splash of cream or broth if needed.

FAQs

Can I use a different cut of steak?

I use ribeye or sirloin when filet isn’t available, adjusting the cooking time as needed.

How do I know when filet steak is done?

I rely on a meat thermometer or press test, aiming for medium-rare to medium.

Can I make the mushroom topping ahead of time?

I often prepare the sauce ahead and gently reheat it before serving.

What mushrooms work best for this recipe?

I like cremini or button mushrooms, but mixed wild mushrooms work beautifully too.

What should I serve with filet steaks?

I usually serve them with mashed potatoes, roasted vegetables, or a simple salad.

Conclusion

I keep Filet Steaks with Creamy Mushroom and Herb Topping as one of my go-to special meals because it’s elegant, comforting, and surprisingly easy to make. With tender steak and a rich, flavorful sauce, this recipe always feels like a treat worth savoring.

Filet Steaks with Creamy Mushroom and Herb Topping

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Tender filet steaks seared to perfection and topped with a rich, creamy mushroom and herb sauce for an elegant, restaurant-style meal at home.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: Main Course
Method: Skillet
Cuisine: American
Diet: Halal

Ingredients

2 filet steaks (6–8 oz each)
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 tbsp unsalted butter
8 oz mushrooms, sliced
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
Optional: 2 tbsp grated parmesan cheese

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Instructions

Pat the filet steaks dry and season generously with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 3–4 minutes per side, until desired doneness is reached. Remove and let rest.
In the same skillet, melt butter and add sliced mushrooms.
Cook mushrooms until golden and moisture has evaporated.
Add minced garlic and cook for 30 seconds.
Pour in beef broth to deglaze the pan, scraping up browned bits.
Reduce heat to low and stir in heavy cream, thyme, and parsley.
Simmer until the sauce thickens slightly.
Return steaks to the pan, spoon sauce over them, and warm for 1–2 minutes.
Serve immediately with optional parmesan cheese on top.