I recently tried making Filet Mignon Steaks with Tarragon Mushrooms Recipe at home, and I have to say, it completely exceeded my expectations. I was amazed at how tender and juicy the steaks turned out, with a perfectly seared crust. The tarragon mushrooms added a fragrant, earthy flavor that elevated the dish to restaurant quality.
Cooking this at home felt like treating myself to a fancy night out, without leaving my kitchen. After making it, I knew I had to share this recipe for anyone wanting a special occasion meal. If you enjoy hearty meals, you can also enjoy a Creamy Beef Taco Soup Recipe for a rich and comforting twist on dinner.
Ingredients
Here’s what you’ll need for this indulgent yet simple recipe:
- 2 filet mignon steaks, about 1½-inch thick – choose high-quality beef, preferably Choice or Prime.
- 1 tablespoon olive oil – adds flavor and prevents sticking during sautéing.
- 2 teaspoons butter – enriches the mushroom sauce and enhances the flavor.
- 4 ounces mushrooms, sliced – fresh mushrooms work best for their texture and flavor.
- 2 scallions, separated into whites and greens – whites sauté with mushrooms, greens add a fresh finish.
- 1 teaspoon fresh tarragon, chopped – brings a subtle licorice-like aroma to the mushrooms.
- Salt and freshly ground black pepper – essential for seasoning steaks and mushrooms.
- 1 small shallot, minced – forms the base of the pan sauce.
- ¼ cup dry vermouth – deglazes the pan and adds depth to the sauce.
- ½ cup beef broth – helps create a rich and silky sauce.
- 1 teaspoon cornstarch – thickens the sauce slightly for a perfect consistency.
Note: several serving – this recipe serves two, but you can double the ingredients for more people.
Variations
You can easily customize this recipe:
- Dairy-free: use olive oil instead of butter.
- Flavor boost: add a splash of brandy to the mushroom sauce.
- Herbs: substitute tarragon with thyme or rosemary if preferred.
- Mushrooms: use a mix of cremini and shiitake for added umami.
- If you love experimenting with simple one-pan meals, the One-Pan Chipotle Honey Chicken and Rice Recipe is another easy option you might enjoy trying alongside this steak recipe.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Skillet – for searing the steaks evenly.
- Tongs – to flip steaks without piercing them.
- Instant-read thermometer – ensures perfect doneness.
- Small saucepan – for preparing the mushroom sauce.
- Sharp knife – for trimming and slicing mushrooms and steaks.
How to Make Filet Mignon Steaks with Tarragon Mushrooms Recipe
Preparing the Steaks
Start by trimming any excess fat or silverskin from the filet mignon. Pat them dry with paper towels, then season generously with salt and pepper. This helps create a beautiful crust when searing.
Searing the Steaks
Heat olive oil in a skillet over medium-high heat. Sear each steak for about 3–4 minutes per side until golden brown. Use an instant-read thermometer to check for medium-rare (130°F) or your preferred doneness.
Making the Tarragon Mushrooms
In a separate skillet, heat butter and olive oil. Add scallion whites and mushrooms, cooking until mushrooms release their juices and start to brown. Stir in tarragon and scallion greens at the end for fresh flavor.
Preparing the Pan Sauce
After removing steaks, add shallots to the same skillet and cook for 30 seconds. Pour in vermouth and simmer until reduced by half. Mix cornstarch with beef broth, add to pan, and cook until slightly thickened to about ½ cup.
Serving the Dish
Plate the steaks and spoon mushrooms on top. Drizzle the vermouth pan sauce over both for a rich, flavorful finish. This visually appealing presentation is perfect for a date night or special dinner.
Additional Tips for Making this Recipe Better
- I always let my steaks rest for 5 minutes after cooking; it keeps them juicy.
- I use fresh mushrooms instead of canned for a better texture.
- I like to add a small pinch of smoked salt to the mushrooms for extra depth.
- I prefer using a digital thermometer to avoid overcooking the filet mignon.
How to Serve Filet Mignon Steaks with Tarragon Mushrooms
I love serving this dish with a side of creamy mashed potatoes or roasted asparagus. Garnish with fresh tarragon or parsley for a pop of color. A light drizzle of sauce over the plate adds elegance and enhances the flavor with each bite.
Nutritional Information
Here’s a quick glance at what you’re enjoying per serving:
- Calories: 450
- Protein: 38g
- Carbohydrates: 6g
- Fat: 30g
Make Ahead and Storage
- Storage: Keep cooked steaks and mushrooms in an airtight container in the refrigerator for up to 2 days.
- Freezing: You can freeze cooked steaks, but they are best reheated gently to avoid overcooking.
- Reheating: Warm in a skillet over low heat or in the oven at 250°F to maintain tenderness.
Why You’ll Love This Recipe
This recipe isn’t just delicious; it’s versatile and easy:
- Perfect for date nights – I feel like a chef making this at home.
- Quick preparation – you can have a fancy meal in under 30 minutes.
- Flavorful and tender – the mushrooms and sauce complement the steak perfectly.
- Easily customizable – swap herbs or mushrooms to suit your taste.
- Impressively elegant – looks like a restaurant dish but simple to make.
Filet Mignon Steaks with Tarragon Mushrooms Recipe
Ingredients
Method
- Start by trimming any excess fat or silverskin from the filet mignon. Pat them dry with paper towels, then season generously with salt and pepper. This helps create a beautiful crust when searing.
- Heat olive oil in a skillet over medium-high heat. Sear each steak for about 3–4 minutes per side until golden brown. Use an instant-read thermometer to check for medium-rare (130°F) or your preferred doneness.
- In a separate skillet, heat butter and olive oil. Add scallion whites and mushrooms, cooking until mushrooms release their juices and start to brown. Stir in tarragon and scallion greens at the end for fresh flavor.
- After removing steaks, add shallots to the same skillet and cook for 30 seconds. Pour in vermouth and simmer until reduced by half. Mix cornstarch with beef broth, add to pan, and cook until slightly thickened to about ½ cup.
- Plate the steaks and spoon mushrooms on top. Drizzle the vermouth pan sauce over both for a rich, flavorful finish. This visually appealing presentation is perfect for a date night or special dinner.
Notes
- I always let my steaks rest for 5 minutes after cooking; it keeps them juicy.
- I use fresh mushrooms instead of canned for a better texture.
- I like to add a small pinch of smoked salt to the mushrooms for extra depth.
- I prefer using a digital thermometer to avoid overcooking the filet mignon.