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!
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!
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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)
- 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)
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:
- Preheat oven to 415 degrees.
- Heat vegetable oil in cast-iron skillet over medium-high heat until the oil starts to shimmer. The pan should be screaming hot.
- Season steaks with my Steak Rub on both sides. You can also use my House Seasoning Blend if you’d rather.
- Sear the steak on each side for 2 minutes – just long enough to get a crust on the outside of the steak.
- Transfer the skillet with the steaks into the preheated oven.
- Remove from oven when the steak reaches desired doneness. Get a break down of the different degrees of doneness here.
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.
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.
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Filet Mignon in Sherry Mushroom Cream Sauce
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 House Seasoning Blend
- ½ 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.
Expert Tips
- 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.
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! 🙂