Petite Filet with Mushroom Sauce

Pan-seared petite filet steaks cooked to a pink, tender center and served with a rich, savory mushroom cream sauce built in the same skillet.

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Prep Time 10

Cook Time 25

Resting Time 30

Total Time 1 5

Course Dinner

Cuisine American

Servings Servings

Equipment

Cast-Iron Skillet (large) used to sear the steaks and build the mushroom sauce
Meat thermometer used to check the internal temperature of the steaks
Cutting board used to rest the steaks and slice for serving
Chef's knife used to slice the mushrooms and mince the garlic
Tongs used to sear and turn the steaks without piercing them
Measuring Cups used to portion the broth and cream for the sauce

Ingredients

Steaks

4 petite filet steaks about 4 to 5 ounces each (450 to 560 g total)
1 teaspoon salt 6 g
½ teaspoon black pepper 1 g
½ teaspoon garlic powder 1.5 g
2 tablespoons olive oil 30 ml
2 tablespoons unsalted butter 28 g
2 cloves garlic smashed
3 sprigs fresh thyme

Mushroom Sauce

2 tablespoons unsalted butter 28 g
1 pound cremini mushrooms sliced (450 g)
3 cloves garlic minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried
¼ cup dry white wine 60 ml, or substitute beef broth
1 cup beef broth 240 ml
½ cup heavy cream 120 ml
1 teaspoon Worcestershire sauce 5 ml
Salt and black pepper to taste

Instructions

Remove the steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. Season all sides with salt, pepper, and garlic powder.
Heat the cast iron skillet over high heat for 2 minutes until very hot. Add the olive oil and swirl to coat.
Place the steaks in the skillet and sear without moving for 3 to 4 minutes until a deep brown crust forms on the bottom.
Flip the steaks, add the butter, smashed garlic, and thyme sprigs to the pan, and cook for 2 to 3 more minutes, tilting the pan and spooning the melted butter over the top of each steak continuously.
Check the internal temperature. For medium-rare, remove the steaks at 130°F (54°C); for medium, remove at 140°F (60°C). The temperature will rise by about 5°F during resting.
Transfer the steaks to a cutting board and rest for 5 to 8 minutes, tented loosely with foil.
While the steaks rest, prepare the mushroom sauce. Reduce the heat to medium and add the 2 tablespoons butter to the same skillet.
Add the sliced mushrooms and cook for 5 to 6 minutes without stirring for the first 2 minutes, then tossing occasionally, until the mushrooms are golden brown and have released and reabsorbed their moisture.
Add the minced garlic and thyme and cook for 1 minute, stirring.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce for 1 minute.
Add the beef broth and Worcestershire sauce and simmer for 3 to 4 minutes until slightly reduced.
Stir in the heavy cream and simmer for 2 to 3 more minutes until the sauce has thickened enough to coat the back of a spoon. Taste and adjust salt and pepper.
Plate the steaks and spoon the mushroom sauce generously over the top. Serve immediately.

Notes

Bringing the steaks to room temperature before cooking promotes even searing from edge to center.
Petite filet steaks are smaller cuts from the tenderloin, typically 4 to 5 ounces, and cook faster than a full center-cut filet. Watch the temperature closely.
Basting with butter during the final minutes of searing adds flavor and helps build the crust on the top of the steak without flipping again.
Do not skip resting the steaks. Cutting into them immediately causes the juices to run out. Resting allows them to redistribute through the meat.
For a richer sauce, substitute the heavy cream with crème fraiche.
Cremini mushrooms are the best choice for this sauce. They have more flavor than white button mushrooms and hold their texture better when sliced and sautéed.
Macros estimate (per serving, based on 4 servings): Calories ~480 | Protein ~38g | Fat ~34g | Carbs ~6g

Keyword mushroom sauce, steak

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