Mushroom Truffle Filet Mignon

Name: Mushroom Truffle Filet Mignon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks; 1 cup mushrooms, sliced (such as cremini or shiitake); 2 tablespoons truffle oil; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Cozy Comfort Meals

When I first thought about pairing the rich flavors of filet mignon with earthy mushrooms and luxurious truffle oil, I was excited to create a dish that feels indulgent yet approachable. With just a handful of ingredients, this recipe quickly became one of my favorites for special occasions or cozy dinners at home. The combination of tender beef, umami-packed mushrooms, and the fragrant essence of truffles elevates a classic meal into something truly extraordinary. Trust me, you won't want to miss out on this culinary experience.

Created by

Anna

Last updated on 2026-01-22T19:26:27.726Z

Last month, I decided to experiment with truffle oil in my cooking, and it turned out to be a game-changer. I thought about how it could transform the flavors of classic dishes, particularly filet mignon. The first time I served this dish, the aromas alone had everyone gathering in the kitchen, eagerly waiting for dinner. The tender beef mingling with the soft, sautéed mushrooms and a drizzle of truffle oil created a balance that was simply divine.

While preparing this meal, I discovered that allowing the mushrooms to caramelize brings out their natural sweetness, enhancing the overall depth of flavor. This tip elevated the dish even further during our recent dinner party. Creating a simple yet sophisticated meal like Mushroom Truffle Filet Mignon is achievable, and it always impresses guests. Give it a try; you’ll see exactly why it’s a hit!

        Why You'll Love This Recipe
        The richness of filet mignon contrasted with savory mushrooms creates an unforgettable flavor balance.
Truffle oil adds a luxurious aroma and depth that's perfect for special occasions.
Quick preparation makes this an achievable dish that feels gourmet without excessive effort.

      

Ingredient Spotlight: Filet Mignon

Filet mignon is known for its tenderness and rich flavor, making it an exceptional choice for a special dinner. When selecting your steaks, look for cuts that are bright red with a good amount of marbling, as this adds to the flavor and juiciness. Aim for about 1.5 to 2 inches thick for even cooking; thinner cuts can dry out quickly when seared. If you're ever unsure, ask your butcher for guidance on the freshest options available.

To achieve that perfect medium-rare finish, use a meat thermometer to check the internal temperature. Aim for around 130°F to 135°F, remembering that the steak will continue to cook slightly while resting. This resting period allows the juices to redistribute, ensuring each bite is flavorful and not dry.

Perfectly Sautéed Mushrooms

The choice of mushrooms plays a significant role in this dish. Cremini and shiitake mushrooms both offer a deep umami flavor that complements the filet mignon beautifully. When sautéing, ensure your skillet is hot enough to achieve a good sear—this helps avoid steaming the mushrooms. If they’re crowded in the pan, they won’t caramelize properly, so cook in batches if necessary.

Adding garlic to the mushrooms elevates the dish further. To prevent the garlic from burning, add it right after the mushrooms. Garlic should become fragrant and golden, which typically takes about 1-2 minutes, ensuring it contributes to the overall depth of flavor without becoming bitter.

Serving Suggestions and Variations

For a gourmet touch, consider pairing your mushroom truffle filet mignon with sides that highlight its richness. Creamy mashed potatoes or buttery asparagus can balance the dish beautifully. Additionally, serving a glass of red wine, such as Cabernet Sauvignon or Pinot Noir, can enhance the flavors further and create a well-rounded dining experience.

If you're looking to customize, feel free to experiment with different types of oils. While truffle oil adds a luxurious finish, you might try a drizzle of herb-infused olive oil or even a sprinkle of Parmesan for a delightful contrast. For a fresh note, consider adding a squeeze of lemon over the dish right before serving.

Ingredients

Gather these ingredients to get started:

Ingredients

2 filet mignon steaks
1 cup mushrooms, sliced (such as cremini or shiitake)
2 tablespoons truffle oil
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Make sure to prepare all ingredients before you start cooking for a seamless experience!

Instructions

Let's get cooking:

Prepare the Steaks

Season both sides of the filet mignon steaks generously with salt and pepper. Allow them to rest at room temperature for about 15 minutes while you prepare the mushrooms.

Sauté the Mushrooms

In a medium skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sliced mushrooms. Cook until the mushrooms are caramelized and golden, about 8-10 minutes.

Season with salt and pepper to taste.

Cook the Filet Mignon

In another skillet over high heat, add the remaining olive oil. Sear the filet mignon for 4-5 minutes on each side for medium-rare, depending on thickness. Remove from heat and let rest for 5 minutes.

Add Truffle Oil

Drizzle the truffle oil over the cooked steaks just before serving. Plate the filet mignon and top with the sautéed mushrooms.

Garnish and Serve

Garnish with freshly chopped parsley and serve immediately, enjoying the luxurious flavors.

Enjoy your gourmet meal!

Pro Tips

For an added touch, serve with a side of creamy mashed potatoes or a fresh arugula salad.

Make-Ahead Tips

You can prep the mushrooms in advance to save time on the day you're serving this dish. Cook them until they're caramelized, then store them in an airtight container in the refrigerator for up to 2 days. Just reheat them in the skillet before serving, adding a touch of olive oil if needed to refresh their texture.

While filet mignon is best cooked fresh, if you're planning a larger gathering, consider cooking the steaks sous vide to your desired doneness ahead of time. This method maintains the perfect texture and makes finishing them a breeze on the day of your dinner.

Storage and Reheating

If you have leftovers, store the filet mignon and sautéed mushrooms separately in airtight containers in the fridge for up to 3 days. When reheating, use a skillet over low heat to warm the steak gently, preventing it from becoming tough. For mushrooms, add a splash of water to the pan to help retain moisture.

Freezing is not ideal for cooked steak, as it can lose its texture, but if necessary, wrap the filet tightly to prevent freezer burn. Thaw in the refrigerator overnight before reheating. Mushrooms can be frozen, but their texture may change upon defrosting, so it's best to consume them fresh.

Troubleshooting Common Issues

If your filet mignon isn’t searing well, make sure your pan is preheated sufficiently, and avoid overcrowding. If the steaks steam instead of sear, they won't develop that desirable crust. For a thicker cut, you might also consider a two-step cooking process: sear on high heat, then finish in the oven for controlled cooking.

For overly salty results, this can typically arise from seasoning too early. Ensure you season right before cooking, and if needed, serve the steak with a side of unsalted sides to balance the flavors. If you find your mushrooms soggy, next time, try cooking on higher heat and in batches to let moisture evaporate effectively.

Questions About Recipes

→ Can I use other cuts of beef?

Yes, you can substitute with ribeye or sirloin, but filet mignon provides the most tenderness.

→ Is truffle oil necessary?

While it enhances flavor, you can omit it or use a truffle-infused butter for a different twist.

→ How do I know when the steaks are done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

→ Can the mushrooms be made ahead?

Absolutely! You can sauté the mushrooms a day in advance and reheat them when you're ready to serve.