Seared Fillet Steak with Wild Mushrooms and Creamy Pan Sauce
When you want a dinner that feels special without requiring a long ingredient list, this seared fillet steak with wild mushrooms and creamy pan sauce fits the bill. The steak cooks quickly, the mushrooms bring deep savory flavor, and the pan sauce comes together in the same skillet so every browned bit adds richness.
Recipe at a glance
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Ingredients
- 2 fillet steaks, about 6 to 8 ounces each and 1 1/2 inches thick
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces mixed mushrooms, such as cremini, shiitake, oyster, or wild mushrooms, sliced or torn into bite-size pieces
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/3 cup dry white wine or low-sodium beef broth
- 3/4 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped parsley, for serving
Instructions
- Season the steaks. Pat the fillets dry with paper towels. Season all over with the salt and black pepper. Let them sit at room temperature for 15 minutes while you prep the mushrooms and sauce ingredients.
- Sear the steaks. Heat the olive oil and 1 tablespoon of the butter in a heavy skillet over medium-high heat. When the butter foams, add the steaks. Sear for 2 to 3 minutes per side for a deep brown crust, then sear the edges briefly with tongs if needed. For medium-rare, cook until the center reaches 125 to 130°F; for medium, aim for 135 to 140°F. Transfer to a plate and rest loosely covered for 8 to 10 minutes.
- Cook the mushrooms. Reduce the heat to medium. Add the remaining 1 tablespoon butter. Stir in the mushrooms and cook for 5 to 7 minutes, until they release their moisture, turn golden, and begin to brown at the edges. Add the shallot and cook for 1 minute, then add the garlic and thyme and cook for 30 seconds more.
- Build the pan sauce. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes, until reduced by about half. Stir in the beef broth, cream, Dijon, and Worcestershire sauce. Simmer gently for 3 to 5 minutes, stirring often, until the sauce lightly coats the back of a spoon. If it seems too thick, splash in a little more broth. If it seems thin, simmer for another minute or two.
- Finish and serve. Taste the sauce and adjust with a pinch more salt and pepper if needed. Slice the steaks if you like, then spoon the mushrooms and creamy sauce over the top. Finish with parsley and serve right away.
Texture and doneness cues
- Rare: very soft center, 120 to 125°F
- Medium-rare: warm red center, 125 to 130°F
- Medium: pink center, 135 to 140°F
- The steaks should feel springy but still tender when pressed gently with tongs.
- The sauce should be silky and nappe the spoon, not watery or heavy like a roux-based gravy.
Serving ideas
This steak is rich enough to pair with simple sides. Try mashed potatoes, buttered egg noodles, roasted green beans, or a crisp green salad with a bright vinaigrette. For a heartier dinner, serve it with crusty bread to catch every bit of the mushroom cream sauce.
If you want to stretch the meal, spoon the sauce over roasted potatoes or spoon leftovers into a toasted sandwich roll the next day.
Tips and easy swaps
- Use any mix of mushrooms you like. Cremini or baby bella mushrooms work well if wild mushrooms are not available.
- For a lighter sauce, replace half the cream with half-and-half. The sauce will be a little less rich but still silky.
- If you do not cook with wine, use extra beef broth and add a small splash of lemon juice at the end for brightness.
- For extra flavor, add a teaspoon of whole-grain mustard or a pinch of crushed red pepper to the sauce.
Storage and reheating
Store leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the sauce slowly in a small pan over low heat, adding a splash of broth or water if it thickens too much. Warm the steak gently in a covered skillet over low heat just until heated through, or enjoy it sliced cold over salad. For food safety, refrigerate leftovers within 2 hours of cooking.
