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Filet Mignon Steaks with Tarragon Mushrooms Recipe
Ben Carraoli

Filet Mignon Steaks with Tarragon Mushrooms Recipe

I recently tried making Filet Mignon Steaks with Tarragon Mushrooms 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
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.