Sharing the special, festive dinner we all need on our Christmas tables – filet mignon with rosemary cream sauce & mushrooms. It’s an easy-to-follow recipe that you will absolutely want on your holiday menu! The steak is seared simply, the cream sauce is flavored with rich herbs and parmesan, and everything is topped with a really vibrant parsley topping!
WEEK OF CHRISTMAS GIVEAWAYS DAY 4! I’ve got such an exciting giveaway for you today, paired with the BEST Christmas main dish. I’m working with Sur La Table to gift a set of stainless steel Demeyere pans. Good stainless steel pans are essential in my kitchen! The skillet is perfect for searing meats like this filet mignon, and the saucepan is perfect for whipping up a sauce alongside.
They’re sold exclusively at Sur La Table, and I cannot wait for one of you to get your hands on them! I use them for both everyday cooking and creating really special meals.
And what better December meal than this filet mignon with rosemary cream sauce!? You’ll start off by searing the simply-seasoned steaks in the skillet, developing a really beautiful crust. Some mushrooms get cooked next, and then they’re combined with the steak, herbs, and a little butter to finish off cooking in the oven.
In the meantime, you’ll whip up the sauce. It’s a simple cream sauce flavored with shallots, crispy garlic, white wine, rosemary, and parmesan cheese. This is the very best holiday sauce to make your steak extra special and decadent. Yet it comes together so effortlessly.
I like to top things off with a vibrant gremolata, which is simply just a combination of parsley, lemon zest, and that crispy garlic that was used to infuse the sauce. It’s great for cutting some of the richness of the filet mignon and cream.
This filet mignon recipe is perfect if you’re cooking up a special dinner for two this season, but it can easily be made for a group of people. I’d suggest using a whole beef tenderloin instead of the filets. You can sear it the same way and just cook it for longer in the oven. The rosemary cream sauce multiples really well…it’ll just take a little longer to simmer down and thicken up.
For all the details on how to enter the giveaway, head over to Instagram. We’ll be giving away an 11” Demeyere Essential5 Skillet and 3 qt Saucepan + Lid to one lucky winner (for all your upcoming holiday meals!!). For a bonus entry, make sure to leave a comment on this blog post below!
And stay tuned for the next giveaway tomorrow!Print
Filet Mignon with Rosemary Cream Sauce & Mushrooms
seared filet mignon steaks with a garlic-infused rosemary cream sauce, roasted mushrooms, and gremolata
- 2 filet mignon steaks (6-8 oz each)
- kosher salt
- freshly cracked black pepper
- neutral cooking oil
- 12 oz sliced mushrooms (shiitake or portobello)
- 4 tbsp butter
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 1 large shallot, thinly sliced
- ¼ cup white wine
- 1 cup heavy cream
- 2 tbsp grated parmesan cheese
- ½ cup packed parsley, finely chopped
- 1 tsp lemon zest
- Allow the steaks to sit out at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F.
- Pat the steaks dry season really well with salt and freshly cracked pepper on both sides. Heat a stainless steel skillet over medium heat. Once hot, add enough oil to just coat the bottom. Once the oil is hot, place the steaks into the skillet. Sear until a browned crust forms, about 2-3 minutes per side.
- Transfer the steaks out of the skillet and add the mushrooms, along with a little more oil. Cook over medium-high heat until starting to brown. Season well. Add the steak back to the skillet on top of the mushrooms. Add 2 tablespoons of the butter, 2 rosemary sprigs, and the thyme. Transfer the skillet to the oven and cook for about 10-12 minutes (145°F internal temp for medium), or until your desired doneness.
- Meanwhile, melt the remaining butter in a medium saucepan over medium-low heat. Add the sliced garlic and cook until golden and crisp. Use a slotted spoon to transfer the garlic to a small bowl. Add the shallot to the sauce and cook for a few minutes until caramelized.
- Add the white wine to the saucepan. Simmer for a minute or so. Pour in the cream and add the remaining rosemary sprigs. Stir well and bring to a simmer. Stir in the parmesan cheese. Season with salt and pepper and continue to cook until slightly thickened, but still spoonable.
- Add the parsley and lemon zest to the bowl of garlic and toss well.
- When the steak is done, remove the skillet from the oven and cover with foil. Allow to rest for 5 minutes. Thinly slice the steak against the grain. Serve with the mushrooms, rosemary cream sauce, and parsley mixture over top.