Filet Mignon with Mushroom Cream Sauce and Mashed Potatoes
Ingredients:
For the Filet Mignon:
4 filet mignon steaks (6-8 oz each)
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
For the Mushroom Cream Sauce:
2 tbsp unsalted butter
1 cup mushrooms, sliced (e.g., cremini or button)
2 cloves garlic, minced
1 cup heavy cream
1 tsp Dijon mustard
½ tsp fresh thyme leaves
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs (1 kg) Yukon Gold potatoes, peeled and cubed
4 tbsp unsalted butter
½ cup heavy cream (or milk)
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions:
Prepare the Mashed Potatoes:
Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and mash the potatoes until smooth.
Mix in butter, cream, salt, and pepper. Adjust seasoning to taste. Keep warm.
Cook the Filet Mignon:
Season the steaks generously with salt and pepper on both sides.
Heat olive oil and butter in a skillet over medium-high heat.
Sear steaks for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
Remove from the skillet and let rest for 5 minutes.
Make the Mushroom Cream Sauce:
In the same skillet, melt butter over medium heat. Add mushrooms and sauté until golden brown, about 4–5 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add heavy cream, Dijon mustard, thyme, salt, and pepper. Simmer until slightly thickened, about 5 minutes.
Assemble:
Plate the filet mignon alongside mashed potatoes.
Spoon the mushroom cream sauce over the steaks.
Garnish with chopped parsley, if desired.
Enjoy this elegant and hearty dish for a special dinner!
