Fillet Steak with Mushroom Sauce

By Rena |

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. 

Top view of steaks and mushroom in a pan.

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.
top view steak and mushroom in a yellow skillet

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

Ingredients for filet mignon and mushrooms on counter.

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.
Filet mignon steak cut open in skillet with mushroom sauce.

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.
Filet steaks in pan with mushrooms and herbs.

frequently asked questions

When is my steak done? 

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

How long do you cook filet mignon on each side? 

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.

Is filet mignon healthy? 

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.

How long is filet mignon good in the fridge? 

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.

top view steak in a creamy mushroom sauce in a yellow skillet

Sides to serve with filet mignon

Top view of full skillet of filet steaks and mushroom sauce.

more easy dinner recipes

top view steaks in mushroom sauce

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

top view of steaks and mushroom in a pan

Filet Steaks and Mushroom Sauce

Tender and juicy filet mignon is covered in a flavorful mushroom sauce and all made in one skillet for fast cleanup. Ready in just 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 -6
Calories: 585kcal
Author: Rena

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

Calories: 585kcal | Carbohydrates: 11g | Protein: 35g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 825mg | Potassium: 1204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply

Recipe Rating




top view of 4 stuffed chicken breast in a gray skillet

free email bonus

5 Secrets to
Eating Healthier in 2021 

Tips, ideas & recipes to help you look & feel your best