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.
Servings: 4 -6
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