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Make this Fillet Steak in Mushroom Sauce in under 30 minutes for an easy and delicious healthy dinner any night of the week. Tender and juicy filet mignon are covered in a flavorful mushroom sauce and all made in one skillet for fast cleanup. Plus this recipe is gluten-free, dairy-free, and low carb.
You will love this Steak and Mushroom Sauce recipe! It’s a super easy meal that will leave every guest impressed, making it the perfect dinner for a special occasion, date night, or weekend dinner party. Pan-seared filet mignons in a creamy and delicious mushroom sauce made with almond milk, onion, garlic, and balsamic vinegar. This easy steak recipe is a low-carb and high-protein dish full that’s loaded with mushrooms and so delicious.
Serve this pan-seared filet mignon with our Garlic Butter Hasselback Potatoes and easy Brussels Sprouts Salad for a full meal.
why you’ll love this mushroom steak recipe
- One skillet. The steaks and mushroom sauce are all made in the same pan on the stove. It makes for fast and easy cleanup.
- 30 minutes. This is a surprisingly easy dinner recipe and it only takes half an hour to make. You can’t beat that!
- Delicious! This mushroom steak is tender, juicy, and very flavorful thanks to the mushrooms, thyme, and balsamic vinegar.
Ingredients you’ll need
This is just a list of ingredients you will need to make the Filet Mignon Steaks in Mushroom Sauce. Full measurements are listed further down below.
Olive oil
Filets mignon steaks
Yellow onion
Baby brown mushrooms
Garlic cloves
Low sodium beef broth
Fresh thyme
Balsamic vinegar
Almond milk
Cornstarch
Kosher salt and pepper
How to make Filet Mignon Steaks with Mushroom Sauce
- Season steaks. Pat the steaks dry with a paper towel then rub with salt and pepper on both sides.
- Sear steaks. Heat the oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches. Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking.
- Remove steaks to rest. Once the steak is done, set aside on a plate and cover to keep warm.
- Cook veggies. To the same preheated pan add the remaining oil. Saute the onions for 2-3 minutes, then add in the mushrooms and garlic and continue to cook stirring frequently for 3-4 minutes.
- Reduce the sauce. Stir in the broth and thyme, then allow it to bubble until liquid is reduced by half, 5-7 minutes.
- Thicken the sauce. In a small bowl whisk the almond milk and cornstarch together very well. Add the cornstarch mixture to the pan and whisk until sauce thickens, 2-3 minutes. Then stir in the balsamic vinegar.
- Add steaks back to the pan. Return the beef to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes, more, or until just heated through.
- Serve. Garnish with fresh thyme and serve immediately.
Recipe Tips and substitutions
- Filet mignon: A lighter colored filet will have more fat marbling, which means it will be more tender and flavorful.
- Mushrooms: Baby Bella or cremini mushrooms are best.
- Beef broth: You can substitute with 1 beef bouillon cube (or 1 tsp of granules) dissolved in 1 cup of hot water.
- Thyme: Fresh thyme will add the best flavor. You can also use fresh rosemary.
- Almond milk: You can substitute with cashew milk for a dairy-free option or regular milk for a dairy option.
- Cooking tips: Start with room temperature steak, which will cook more accurately. Also, cook the steak with as little movement as possible to allow it to form a good crusty sear.
frequently asked questions
When cooking a 6oz filet, use a meat thermometer to measure the internal temperature. Use these temperature guides depending on your preferred taste.
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F
For 6 oz steaks that are about 1.5 inches on each side, you need to cook them for 2-4 minutes on each side for medium-rare steaks. For thicker steaks or more doneness, extend the cooking time on each side until the steak reaches the desired internal temperature.
This cut of meat is packed with protein, iron, and vitamin B12. Compared to other cuts of steak, filet mignon is a leaner portion, making this a low-fat meal. This recipe is also gluten-free and dairy-free, plus made with plenty of vegetables for extra nutrients.
Raw steak is best cooked within 12-24 hours of buying, but the packaging should also include a use-by date. Once cooked, you can store the filet in a sealed container in the fridge for 2-4 days.
Sides to serve with filet mignon
- Parmesan Oven-Baked Asparagus
- Easy Potatoes Au Gratin
- Creamy Garlic Parmesan Brussels Sprouts
- Cucumber and Tomato Salad
- Quinoa Tabbouleh Salad
more easy dinner recipes
- Lemon Garlic Shrimp Skillet
- Chicken Puttanesca Recipe
- Turkey Meatballs in Curry Sauce
- Sweet Potato Chili
- Pan-Seared Mushroom Steak Bites
- Skinny Lasagna Skillet
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Filet Steaks and Mushroom Sauce
Ingredients
- 2 tbsp olive oil, divided
- 4-6 (6 oz each) filets mignon steaks, (about 1 1/2" thick), at room temp (or your favorite steak cut)
- 1 small yellow onion, finely diced
- 1 lb baby brown mushrooms, cleaned
- 2-4 medium garlic cloves, minced
- 1 cup low sodium beef broth
- 1 tbsp fresh thyme, chopped
- 1 tbsp balsamic vinegar
- 1/2 cup almond milk, or 2% milk
- 1 tbsp cornstarch, or flour
- Kosher salt and pepper, to taste
Instructions
- Pat dry the steaks with a paper towel then rub with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches.
- Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking.
- Once the steak is done, set aside on a plate and cover to keep warm.
- To the same preheated pan add the remaining oil. Sautee the onions for 2-3 minutes. Add in the mushrooms and garlic and continue to cook stirring frequently for 3-4 minutes.
- Stir in the broth and thyme; allow it to bubble until liquid is reduced by half, 5-7 minutes.
- In a small bowl whisk well the almond milk and cornstarch.
- Add the cornstarch mixture to the pan and whisk until sauce thickens, 2-3 minutes. Stir in the balsamic vinegar.
- Return the beef to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes, more, or until just heated through.
- Garnish with fresh thyme and serve immediately.
Notes
- Filet mignon: A lighter colored filet will have more fat marbling, which means it will be more tender and flavorful.
- Mushrooms: Baby Bella or cremini mushrooms are best.
- Beef broth: You can substitute with 1 beef bouillon cube (or 1 tsp of granules) dissolved in 1 cup of hot water.
- Thyme: Fresh thyme will add the best flavor. You can also use fresh rosemary.
- Almond milk: You can substitute with cashew milk for a dairy-free option or regular milk for a dairy option.
- Cooking tips: Start with room temperature steak, which will cook more accurately. Also, cook the steak with as little movement as possible to allow it to form a good crusty sear.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
