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Filet Mignon in Sherry Mushroom Cream Sauce

Filet Mignon in Sherry Mushroom Cream Sauce

Published: March 18, 2019 Last Updated: December 2, 2020

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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This decadent Filet Mignon in a Sherry Mushroom Cream Sauce is one of my favorite restaurant meals.  The rich and luscious sauce is the perfect companion to tender filet mignon.  The best part is, you can make it 30 minutes! 

Filet Mignon in Sherry Mushroom Cream Sauce in a white bowl with a fork

Years ago, I had this dish at one of my favorite local restaurants, Cafe Rinaldi.  I couldn’t stop thinking about it.  It was one of my all-time favorite filet mignon recipes.

The steak was perfectly seared to medium and sat atop pasta with an incredible sherry mushroom cream sauce.  Now, I will be the first to admit that I’m not a mushroom fan, but I will every single one of them, as long as they are in this sauce.

It took a little bit of time and some recipe tweaking, but I was eventually able to re-create this restaurant dish.  And, surprisingly, it only takes 30 minutes to prepare!

Why This Filet Mignon in a Sherry Mushroom Cream Sauce Works

Every single component of this recipe is decadent, starting with the filet mignon – the Grand Poobah of steaks.  It’s buttery and tender and oozing with flavor (thanks to my amazing Steak Rub).

Then there’s the sauce.  This sauce is the stuff dreams are made of.  It’s creamy and rich with an earthiness from the mushrooms and just a touch of sweetness from the sherry.  And this is no time to wimp out – spring for the good sherry from the liquor store.  It’s worth it.  Trust me.

This recipe sounds fancy and it pretty much is.  It’s the perfect dish if you want to knock the socks off someone.  I mean, c’mon, you can’t go wrong with filet mignon recipes when trying to impress someone.

But the best part is…it only takes 30 minutes to make!  Quick.  Easy.  Impressive.  That’s my kind of recipe.   Serve it with my Classic Caesar Salad and you have the perfect meal.

How to Make Steak and Pasta Cream Sauce – Step by Step

  • Saute mushrooms and shallots: In a large skillet, saute mushrooms and shallots. (Photo 1 below)
  • Cook until mushrooms are tender: Continue cooking mushrooms and shallots until the mushrooms are tender.  (Photo 2 below)
  • Stir in flour: Add flour to the skillet and stir to combine. (Photo 3 below)

step by step instructions for making filet mignon in sherry mushroom cream sauce

  • Add sherry: Add sherry and stir to loosen up browned bits on the bottom of the pan.  (Photo 1 below)
  • Add chicken broth: Stir until the chicken broth mixture is combined.  (Photo 2 below)
  • Simmer: Simmer mixture for 10 minutes allowing the sauce to thicken. (Photo 3 below)
  • Stir in cream: Remove the skillet from the heat and stir in cream and butter. (Photo 4 below)

step by step instructions for making filet mignon in sherry mushroom cream sauce

How to Cook the Perfect Steak

The key to this recipe is knowing how to cook the perfect steak.  The process is really quite simple.  There are only a few simple steps:

  1. Preheat oven to 415 degrees.
  2. Heat vegetable oil in cast-iron skillet over medium-high heat until the oil starts to shimmer.  The pan should be screaming hot.
  3. Season steaks with my Steak Rub on both sides.  You can also use my House Seasoning Blend if you’d rather.
  4. Sear the steak on each side for 2 minutes – just long enough to get a crust on the outside of the steak.
  5. Transfer the skillet with the steaks into the preheated oven.
  6. Remove from oven when the steak reaches desired doneness.  Get a break down of the different degrees of doneness here.

2 Steaks in a cast iron skillet.

Can You Use Other Cuts of Steak in this Recipe

This is one of my all-time favorite filet mignon recipes but you can easily use other tender cuts of beef for this recipe.  I’ve made this recipe with Delmonico steaks and sirloin steaks in the past.  You could also try a flat iron steak, too.  All of these cuts would go great with this pasta cream sauce.

The PA Beef Council has a great breakdown of the various cuts of beef if you want to get adventurous and try something new.

Filet Mignon in Sherry Mushroom Cream Sauce in a white bowl with a fork

Expert Tips for Making the Best Steak Pasta

While this recipe is decadent and luxurious, it’s also quick and easy.  I have a few expert tips that will ensure your steak pasta cream sauce comes out perfect every time.

  • Don’t overcook 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.

Shop This Recipe

  • Cast Iron Skillet
  • Mushroom Slicer
  • Pasta Pot

More Recipes You Might Like

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Looking for more?  Check out all of the easy 30 minute recipes on It Is a Keeper.

⭐  Did you make this recipe? Please give it a star rating below! ⭐ 

Filet Mignon in Sherry Mushroom Cream Sauce in a white bowl with a fork

Filet Mignon in Sherry Mushroom Cream Sauce

This Filet Mignon in a Sherry Mushroom Cream Sauce is one of my favorite filet mignon recipes.  It's rich and decadent and ready in 30 minutes.
Prep Time5 mins
Cook Time20 mins
Resting time5 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: fliet mignon recipes, mushroom cream sauce, pasta
Servings: 4
Calories: 703kcal
Author: Christina Hitchcock
Print Recipe Pin Recipe
4.75 from 8 votes

Ingredients

  • 4 tablespoons butter - divided
  • 1 cup cremini mushrooms - sliced
  • 2 tablespoons minced shallots
  • 3 tablespoons flour
  • 1/4 cup dry sherry
  • 1 3/4 cup chicken stock
  • 1 teaspoon House Seasoning Blend
  • 1/2 cup heavy cream
  • 2 8 oz filet mignon 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 saute 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, 1/2 cup at a time, whisking until combined.
  • Add House 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.

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.

Nutrition

Calories: 703kcal | Carbohydrates: 95g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 852mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 0.6mg | Calcium: 53mg | Iron: 2.1mg
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes on It Is a Keeper
  • Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
  • When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
  • The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.

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Comments

  1. Luc Payette says

    May 13, 2019 at 12:16 pm

    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

    Reply
  2. Kelly says

    March 26, 2019 at 10:52 am

    I love how easy and flavorful this recipe is!

    Reply
  3. Corinne says

    March 26, 2019 at 10:46 am

    Such an amazing dish. I love this recipe! Great flavor and super hearty meal.

    Reply
  4. Alyssa Brantley says

    March 25, 2019 at 12:25 pm

    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

    Reply
  5. Lisa says

    January 3, 2014 at 12:25 pm

    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.

    Reply
    • Christina says

      January 3, 2014 at 2:49 pm

      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! 🙂

      Reply

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