Filet Mignon with Shiitake Mushrooms is an easy yet elegant recipe for two. The filet mignon steaks are pan seared, finished in the oven, then topped with delicious shiitake mushrooms. You can have this dinner on the table in 30 minutes for a fraction of what this meal would cost at a restaurant!
We are talking about easy meals for two for today’s Sunday Supper event, getting ready for Valentine’s Day…or any other date nights that might be on the horizon for you! Our Filet Mignon with Shiitake Mushrooms is easy to prepare, and so good!
Filet mignon is so tender and delicately flavored. This steak certainly doesn’t need much to make a great meal. In the past, I have served filet mignon with a simple balsamic pan sauce, with great results. Today, we top our filet mignon with shiitake mushrooms.
I love steak and mushrooms, and serve that combo with many variations. But it seems to me if you are springing for filet mignon (which might be labelled as beef tenderloin at the butcher’s counter), the mushroom sauce should match the elegance of this cut of beef. Shiitake mushrooms fit the bill for me!
We enjoyed the filet mignon with a simple salad and a baked potato. The shiitake mushrooms are great on the potato as well as the beef!
Wine Pairing for Filet Mignon with Shiitake Mushrooms
I opened a Syrah based blend for this filet mignon with shiitake mushrooms, and was a bit disappointed with the bottle. I typically go for a bigger red wine with beef, but for this dish, I am thinking Pinot Noir would be a good match. Pinot is a great partner with mushrooms, and tender filet mignon beef won’t overwhelm the Pinot.
- 2 filet mignon (beef tenderloin) steaks, about 6 ozs each and 1½ inches thick
- ½ tbsp sea salt
- ½ tsp thyme
- ½ tsp garlic powder
- 2 tbsp butter, divided
- 1 shallot, minced
- ½ lb shiitake mushrooms, sliced
- ⅓ cup red wine
- salt and pepper to taste
- Take the filet mignon out of the fridge 30 minutes prior to cooking to bring to room temperature.
- Preheat the oven to 400 degrees convection setting, or 425 conventional.
- Combine the sea salt, thyme and garlic powder in a small bowl to make the rub.
- Sprinkle a bit of the rub over one side of both steaks, then gently rub it into the meat. Turn over and repeat. Let the rub sit on the steaks for about 10 minutes.
- Coat an oven proof skillet and place on stove top, medium high heat.
- When the skillet is good and hot, place the filet mignon steaks in the skillet. Pan sear for 2 minutes, then turn over to sear another 2 minutes.
- Move the skillet to the oven. The roasting time will vary based on the size of your steaks, especially the thickness, and your oven. Ours came out medium rare after 12 minutes. I'd start checking around 8 minutes if you like it on the rare side, to avoid over cooking. If you like it more in the medium range you may need 15 minutes or so cooking time. When the steaks are done to your liking, place the steaks on a platter and loosely tent with foil. Let the steaks rest for a few minutes before serving.
- Cook the mushrooms as the steak roasts: heat 1 tablespoon of the butter in a skillet or sauce pan on medium heat. Add the shallots, cook until they begin to soften, about 3 minutes.
- Add the mushrooms, stir to combine with the shallot. Cook until the mushrooms begin to soften and "sweat", about 5 minutes.
- Add the red wine, cook until it is mostly absorbed, about 3 minutes
- Finish the mushroom by adding the remaining tablespoon of butter to the mushrooms. When the butter has melted, stir to combine it with the mushrooms. Add salt and pepper to taste, and keep warm.
- Plate the filet mignon, and serve some of the shiitake mushrooms over the steak. Place the remaining mushrooms in a bowl to use on potatoes or other side dish. Enjoy!
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