My Filet Mignon in Sherry Cream Sauce with Mushrooms tastes like something you’d order at a white‑tablecloth restaurant, but it’s surprisingly simple to make at home. Everything comes together in one pan for a rich, elegant meal that feels special without the stress.
My family loves steak but I can’t make filet mignon every day so I love to make them my Rolled Beef Recipes and my Easy Cube Steak Recipes.
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Why this Sherry Cream Sauce Recipe is a Keeper
This mushroom sherry cream sauce recipe is not only is it quick and easy, it’s also incredibly delicious. It’s a great one to add to a go-to dinner recipe stash. Especially when you want to impress.
- Restaurant Quality: Rich, creamy sauce that feels like a steakhouse meal.
- Easy to Make: Straightforward steps with reliable results every time.
- Flavor-Packed: Savory mushrooms and sherry create deep, balanced flavor.
- Perfect for Special Meals: Great for date nights or celebrations.
- Serve With: Serve with Cheesy Garlic Stuffed Bread or Skillet Sweet and Spicy Green Beans.
What is Sherry Wine Cream Sauce?
It’s a pan sauce that’s rich, velvety and creamy. It’s made when you simmer a dry white wine with cream, and it usually has shallots, butter or mushrooms. It is great for steak, chicken and even roasted vegetables.
What Reader’s Are Saying…
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“Such an amazing dish. I love this recipe! Great flavor and super hearty meal..”
~ Corrine
Ingredient Notes for Creamy Sherry Sauce
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Filet Mignon: Cook the filet mignon ahead of time so that it’s ready to add to the prepared pasta.
- Mushrooms: I prefer to slice my own fresh mushrooms.
- Sherry Cooking Wine: You will need some cooking sherry wine to help make the sauce.
Variations and Substitutions to Make Sherry Cream Sauce
Sauce recipes are generally super customizable. Try it with different mushrooms, meat or or a different wine.
➡️ Swap Mushrooms: Use cremini or button mushrooms depending on what you have.
➡️ Use a Different Cut: Try sirloin or ribeye if filet mignon is unavailable. Or use on a different protein or Seafood like scallops, white fish, chicken cutlets or chicken thighs.
➡️ Adjust Richness: Use half-and-half instead of regular cream for a lighter sauce.
➡️ Add Herbs: Mix in roasted veggies or add herbs. Stir in fresh thyme or parsley, peppercorns for extra flavor make the steak an au poivre recipe or try nutmeg.
➡️ Wine: Replace sherry with a dry white wine sauce such as a pinot grigio or a Marsala wine.
Kitchen Tools To Make Steak and Mushroom Sauce Easier
Really all you need to make this recipe is a skillet and a whisk.
- Skillet: You will need a large skillet or saucepan to make the velvety smooth sauce.
How to Make Filet Mignon with Mushroom Sauce
This is an incredibly easy and impressive dinner. It comes together in 3 steps, and is perfect for a special occasion like a birthday or anniversary.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sauté the Veggies: Melt the butter in a skillet over medium heat. Sauté the mushrooms and shallots in the butter until the mushrooms have softened.
- Make the Sauce: Whisk in the flour into the veggies. Then, stir in the chicken stock and dry sherry slowly. Add in the All Purpose Seasoning and let simmer for 10 minutes. Add the cream and then bring to a simmer
- Assemble: Remove from heat, and add the last Tablespoon of butter. Whisk until smooth. Slice your filet mignons, and mix the sauce with the pasta. Arrange the meat slices on top.
Prep Ahead and Short Cut Tips for Filet Mignon Sauce
Get a head start on preparation to make dinner even easier.
➡️ Prep Ingredients Early: Slice mushrooms and measure ingredients ahead of time.
➡️ Bring Steak to Room Temperature: Helps it cook evenly.
➡️ Use Pre-Sliced Mushrooms: Saves time without sacrificing quality.
Alternate Methods for Steak and Sherry Sauce
You can also make this classic recipe on the grill or in a cast iron skillet.
- Grill: Grill the steak and prepare the sauce separately on the stovetop.
- Cast Iron Method: Use a cast iron skillet for better searing and flavor.
How Do you Thicken a Sherry Cream Sauce?
Thicken the sauce with some flour or corn starch if it is thin. Mix equal parts of corn starch and water. Add liquid gradually, whisk continuously as the sauce thickens. If lumps sneak in, a fine-mesh strainer or a few pulses of an immersion blender fixes it instantly.
What Type of Sherry is Best for the Sauce?
For a sherry cream sauce, the best choice is dry sherry, specifically Fino or Amontillado. They give you depth without turning the sauce sweet or muddy. Avoid a sweet cream sherry.
Store, Reheat and Use Leftover Steak & Cream Sauce
- Storing: Keep steak and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stove over low heat to prevent the sauce from separating.
- Using leftovers: Slice steak and serve over pasta or rice with extra sauce. Serve over salads or for breakfast with a side of eggs.
Expert Tips for Making Filet Mignon with Pasta
➡️ Sear and Brown Properly: A hot pan creates a flavorful crust on the steak.
➡️ Reduce Correctly: Let the sherry cook down to concentrate flavor to the white sauce.
➡️ Watch Consistency: The heavy cream sauce should thicken enough to coat a spoon.
➡️ Rest Steak: Allows juices to redistribute for a tender result.
➡️ Season Well: Taste the sauce and adjust the salt and pepper before serving.
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Filet Mignon in Sherry Mushroom Cream Sauce
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Ingredients
- 4 Tablespoons Butter, divided
- 1 cup Cremini mushrooms, sliced
- 2 Tablespoons Minced shallots
- 3 Tablespoons Flour
- ¼ cup Dry sherry
- 1 ¾ cup Chicken stock
- 1 teaspoon All Purpose Seasoning Blend
- ½ cup Heavy cream
- 16 ounces Filet mignon steaks, 2, 8 ounce steaks, cooked to your liking
- 1 pound Pasta, cooked
Instructions
- Melt 3 Tablespoons of butter in a large skillet over medium heat.
- Add mushrooms and shallots and sauté for 4-5 minutes or until mushrooms are softened, making sure that the shallots do not burn.
- Add flour and cook for 2 minutes.
- Add the sherry and chicken stock to the skillet, ½ cup at a time, whisking until combined.
- Add All Purpose Seasoning Blend; Cook for 10 minutes.
- Add cream and cook for 2 minutes more.
- Remove skillet from the heat and add remaining tablespoon of butter, whisking until smooth.
- Slice filet mignon into thin strips, making sure to slice against the grain of the meat.
- Pour sauce over pasta and arrange filet mignon slices on top.
Christina’s Notes
- Don’t over cook the steak: I wouldn’t recommend going beyond medium or medium-well at the most.
- Use good quality sherry: Pick up a bottle of the best sherry you can afford. When you cook the sherry down, the flavor intensifies so you want the best flavor possible.
- Try different types of mushrooms: I usually use crimini mushrooms but feel free to swap your favorites into this recipe.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Fabulous!!
I took the advice of others and added more sherry and less broth. Really delicious. I served it with long grain wild rice because I thought it would be more elegant for a dinner party. Guests raved. Next time I will serve it with a wide noodle or pasta.
Thank you for posting this delightful way to serve filet.
OMG, this recipe has to be one of the best I’ve ever had. All my guests praised it as well and phoned me today to continue the praise. A perfect companion for filet mignon. Easy to make, easy to follow directions. Thank you for making my meal a lifetime memory!
I’m making this tonight so I hope you see this comment. To keep it low carb I am using Palmini noodles and I’m putting in chopped bacon instead of the steak because I work in a steakhouse lol But my question is,,can I substitute almond flour for regular flour or would it be better to use coconut flour? Are these okay substitutes? Should I change anything? Thank you so much!
Hi there! Unfortunately, I don’t use those flours so I’m not familiar with how to substitute them in recipes. You might want to check out this website: https://www.ditchthecarbs.com/low-carb-flours/
I wish I could be of more help. Good luck!
I made this last night and we all loved it. SO GOOOD !!!! and what about the cream sauce… simply delicious.
Reminded me of some german dish I used to enjoy in the Black forest. I agree with previous comment to add a bit more sherry.
Thanks for sharing it
There is always room for more sherry in my opinion! 😉
I love how easy and flavorful this recipe is!
Such an amazing dish. I love this recipe! Great flavor and super hearty meal.
I made this for date night and we LOVED it! Left out the pasta for mine and used roasted cauliflower to keep it low carb. DELISH
I made this last night 1/2/2104!! Loved it!!!! Next time im going to add a bit more sherry thats all I would do different . Thanks for sharing it.
I’m so glad you liked it! It’s definitely one of our favorites! Thanks for reporting back! I love to hear how my readers make out! 🙂