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Filet Mignon in Sherry Mushroom Cream Sauce in a white bowl with a fork
4.75 from 8 votes

Filet Mignon in Sherry Mushroom Cream Sauce

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

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.
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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.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can 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.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.