Mushroom Truffle Filet Mignon

Name: Mushroom Truffle Filet Mignon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (about 6 oz each); 2 tablespoons olive oil; Salt and pepper to taste; 1 cup mixed mushrooms (shiitake, cremini, button), diced; 2 cloves garlic, minced; 1/2 cup heavy cream; 2 tablespoons truffle oil; 1 tablespoon fresh parsley, chopped

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I absolutely love cooking lavish meals that impress my guests, and this Mushroom Truffle Filet Mignon is one of my favorites. The rich, earthy flavors of the mushrooms paired with aromatic truffle oil create an experience that feels indulgent yet achievable. Cooking filet mignon can be intimidating, but with a few simple techniques, I have perfected a method that yields a tender and mouthwatering steak every time. Trust me; this recipe will surely elevate any dinner gathering into a special occasion!

Created by

Emily

Last updated on 2026-01-22T14:02:29.356Z

Creating a memorable meal starts with quality ingredients, and I always choose fresh, organic mushrooms for my Mushroom Truffle Filet Mignon. I remember one night when I had a craving for umami flavors, and I decided to experiment with different kinds of mushrooms. The unique blend of shiitake and cremini really brought this dish to life, adding depth and richness that was simply irresistible.

Another aspect that elevates this recipe is the truffle oil. Just a drizzle right before serving enhances the flavor and provides an exquisite aroma. I recommend using a high-quality truffle oil, as the real factor behind why this dish tastes so luxurious lies in those subtle accents. If you follow my tips, you'll find this gourmet dish isn’t just for restaurants anymore; you can impress right from your kitchen!

Why You'll Love This Recipe
Juicy filet mignon cooked to perfection with a savory mushroom blend.
A touch of truffle oil elevates the dish into a gourmet experience.
Perfect for special occasions or when you want to impress!

Understanding Filet Mignon

Filet mignon is known for its tenderness, but achieving the ideal texture requires attention to detail. Choosing the right grade of beef is crucial; look for USDA Prime or Choice for the best flavor. Marbling, or the intramuscular fat, helps keep the meat moist while cooking. Always opt for steaks that are at least 1.5 inches thick to ensure even cooking, allowing for a beautiful crust without overcooking the center.

One crucial tip for cooking filet mignon is to let it rest before cooking. This ensures even cooking and helps maintain its juiciness. If cooking multiple steaks, be mindful to have enough space in the skillet. Overcrowding will lower the heat, leading to improperly seared meat. A tip I swear by is to sear the steaks in batches if needed, allowing for that coveted golden crust.

The Mushroom Sauce Magic

Using a mix of mushrooms not only enhances the flavor but also adds depth to the sauce. Shiitake mushrooms bring umami undertones, while cremini add a slightly sweet earthiness, and button mushrooms provide a milder contrast. Ensuring even chopping helps them cook uniformly and meld seamlessly into the sauce. Keep a close watch while sautéing the mushrooms; you want them to be caramelized and slightly crispy on the edges for the best texture.

The addition of heavy cream creates a luscious base, but it's crucial to bring it to a gentle simmer. This thickens the sauce while allowing the flavors to marry. Be cautious not to boil, as rapid cooking can lead to curdling. I recommend stirring constantly during this phase to maintain an even texture and prevent sticking. If you're looking for a lighter option, substituting the cream with a plant-based alternative can work, but it will yield a different mouthfeel.

Ingredients

Gather the following ingredients to create this delectable Mushroom Truffle Filet Mignon.

For the Steak

4 filet mignon steaks (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste

For the Mushroom Sauce

1 cup mixed mushrooms (shiitake, cremini, button), diced
2 cloves garlic, minced
1/2 cup heavy cream
2 tablespoons truffle oil
1 tablespoon fresh parsley, chopped

Make sure to use fresh ingredients for the best results and flavor.

Cooking Instructions

Follow these steps to prepare a beautifully cooked Mushroom Truffle Filet Mignon.

Prepare the Filet Mignon

Let the filet mignon steaks sit at room temperature for about 20 minutes. Season generously with salt and pepper on both sides.

Sear the Steaks

Heat olive oil in a skillet over medium-high heat. Once the oil is hot, sear the steaks for about 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

Make the Mushroom Sauce

In the same skillet, reduce heat to medium and add diced mushrooms. Sauté until golden brown, about 5-7 minutes. Add minced garlic and cook for an additional minute. Stir in heavy cream and let simmer for another 3-4 minutes until slightly thickened.

Finish the Dish

Remove the skillet from heat and mix in truffle oil and chopped parsley. Serve the filet mignon topped with the mushroom sauce and enjoy!

Pair this gourmet dish with a rich red wine for an unforgettable meal.

Pro Tips

For the best flavor, let the cooked steak rest for a few minutes before slicing. This allows the juices to redistribute, ensuring each bite is moist and tender.

Serving Suggestions

This Mushroom Truffle Filet Mignon pairs beautifully with a variety of side dishes. Consider a creamy garlic mashed potato or a crisp arugula salad tossed with lemon vinaigrette, which balances the rich flavors of the steak. For an upscale touch, you might serve it on a bed of sautéed seasonal vegetables like asparagus or Brussels sprouts, enhancing the dish’s aesthetic appeal while adding nutritional value.

When serving, drizzle the mushroom sauce generously over the filet, allowing it to cascade down the sides. Garnish with fresh parsley for a pop of color. If you're feeling adventurous, try finishing the dish with a sprinkle of grated Parmigiano-Reggiano or a hint of freshly cracked black pepper for an added layer of complexity.

Make-Ahead and Storage Tips

While filet mignon is best when freshly cooked, you can prepare the mushroom sauce ahead of time. Store it in an airtight container in the fridge for up to three days. When ready to serve, gently reheat on the stove over low heat, stirring occasionally. If the sauce thickens too much, add a splash of broth or water to return to the desired consistency, ensuring that flavors don’t diminish through reheating.

If you find yourself with leftover cooked steak, it's best to use it in dishes like a gourmet steak sandwich or a salad. To reheat without drying out the meat, wrap the filet in foil and place it in a warm oven (around 250°F) for about 15-20 minutes. This method preserves the tenderness while ensuring it remains flavorful.

Questions About Recipes

→ Can I use other types of mushrooms?

Absolutely! Feel free to experiment with different mushrooms such as portobello or chanterelle for unique flavors.

→ How do I know when the steak is cooked to my preference?

You can use a meat thermometer; 130°F is medium-rare, while 140°F is medium.

→ Is truffle oil necessary for this recipe?

While it adds a luxurious flavor, you can substitute it with a little garlic olive oil for a different taste.

→ Can I make this dish in advance?

It's best to cook the steaks fresh and serve immediately. However, you can prepare the sauce ahead of time.