Filet Mignon Steaks with Tarragon Mushrooms
I am in love with these juicy beef tenderloin Steaks with sautéed tarragon mushrooms and vermouth shallot reduction sauce. This recipe serves two and is for a special occasion stay-at-home date night! I also have a tip for you how to cook your filet mignon perfectly!
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Why We Love These Beef Tenderloin Steaks with Mushrooms
There really is no other word to describe these beef tenderloin steaks other than “succulent.” They are plump and tender and really juicy. They have a perfect crispy seared crust with lightly sweet and savory sauce draped over top. Then there are the mushrooms. Oh the mushrooms! They are so deliciously umami, you’ll wonder why you ever wait for a restaurant meal, when you can have perfect Filet Mignon Steaks at home!
This recipe serves two so it is the perfect stay-at-home date night dinner. But you can easily adapt it to serve more. These steaks certainly would be a perfect entertaining recipe for a special occasion!
Don’t worry, I have a trick to help make sure these steaks are perfectly executed. Because let’s be honest, if you are going to shell out the bucks for filet mignon, they better be spectacular!
Choosing The Perfect Steak For Cooking at Home
Beef tenderloin is the sub-primal of the beef that is cut into what is known as “filet mignon.” Though the whole tenderloin is tapered and the tail end is so narrow that it is not suitable for cooking as a steak and will often be sold as tenderloin tips.
In some restaurants, this cut can also be called baseball steaks, eye filet and filet steaks. They are all the same thing!
Look for high-quality beef in the supermarket labeled as “Choice.” Or if you are able to find it at your butcher shop, “Prime” beef is an even higher grade that is usually only available to restaurants and is even better than Choice!
Most beef tenderloin is sold with the “chain” removed. If yours comes with the chain (like from Costco), remove it by gently pulling it off the side of the tenderloin, and trim off the fat and any silverskin with a sharp boning knife. Then cut the tenderloin into thick steaks about 1 1/2-inch thick or so.
You can also buy the beef pre-sliced into Filet Mignon steaks, which will save you the step of trimming the whole tenderloin. These are more expensive but do not have any waste so the price difference is reflected in that fact.
How To Cook Filet Mignon Steaks
The trick is totally not tricky at all, unfortunately, but it works, and who cares how you get to perfection when it comes to filet mignon?
The trick is to use an instant-read thermometer or a digital meat thermometer with a remote sensor and set it to the internal temp you’re after.
They really help because it is really easy to get distracted by the other components in the meal (like the Buttermmilk Mashed Potatoes and Skillet Cooked Green Beans) right at the same time that the steaks are coming up to temp.
You will not be bummed to own one because these thermometers come in handy when you are making Thanksgiving turkey or chicken, pork chops with mushroom gravy or even turkey meatloaf. I wanted our steaks to be medium-rare so I set the temp for 130 degrees. They were perfect.
The Mushroom Pan Sauce
Once the steak comes out of the skillet to rest, set the skillet over medium-high heat. Add the shallot and thyme to the skillet, and cook, stirring until the shallot is browned about 30 seconds. Add vermouth and let simmer until almost reduced by one-half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.
How To Prepare Tarragon Mushrooms
Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.
Serve steaks with vermouth sauce and mushrooms.
If you can’t get enough of the mushrooms in this recipe, make sure to check out these Simple Sauteed Portobellos with Tarragon and Sherry– they have a similar vibe and can be paired with a variety of other recipes like omelets, burgers and crepes.
What To Serve with These Filet Mignon Steaks
- Start off with a Pomegranate Lemon Drop Martini
- We love them with our Skillet Green Beans or Simple Steamed Brussels with garlic. When in season Grilled Asparagus or Roasted Asparagus is an elegant choice.
- Some side options are the mashed potatoes I mentioned above. Or if you want to get really fancy serve them with these beautiful two ingredient Potato Bacon Roses from Fearless Dining!
- For dessert make this Strawberry Mousse, Flourless Chocolate Torte or Dairy Free Chocolate Mousse!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Here’s how to make perfect Filet mignon steaks at home. They are served with vermouth reduction sauce and sauteed mushrooms with tarragon. Make them for Valentines Day or a Stay at home date night. Serves 2.
Big Sexy Steaks
- 1 teaspoon avocado oil or organic canola oil
- 2 1 ½ inch-thick filet mignon steaks, aka big sexy steaks, 12 to 14 ounces total
- ½ teaspoons each kosher salt and freshly ground pepper
- 1 large shallot, minced
- ½ teaspoon chopped fresh thyme
- 1/4 cup sweet vermouth
- 3/4 cup reduced-sodium chicken or beef broth
- ½ teaspoon corn starch or arrowroot
- 2 teaspoons extra-virgin olive oil
- 2 sliced scallions, white and green parts separated
- 4 cups sliced mixed mushrooms, wild, shiitake and/or white
- ¼ teaspoon salt
- ½ teaspoons chopped fresh tarragon
- Preheat oven to 425 degrees F.
- Heat canola oil in a medium heavy oven-proof skillet. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn steaks over, insert remote oven-proof inta-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 8 to 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
- Place skillet over medium- high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.
Prepare tarragon mushrooms.
- Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.
- Serve steaks with the vermouth sauce and mushrooms.
- Prep Time: 30 minutes
- Category: main course
- Method: stove top and oven
- Cuisine: American
- Serving Size: 1 steak, 1/4 cup sauce, 1/2 cup mushrooms
- Calories: 685
- Sugar: 13 g
- Sodium: 893 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 43 g
Keywords: how to cook filet mignon,how to cook beef tenderloin steaks,beef tenderloin steak recipe,filet mignon with mushrooms