Pan-Seared Filet Mignon with Morel Mushroom Sauce


  • 4 filet mignon steaks
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup dried morel mushrooms
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp. unsalted butter
  • 1 tbsp. all-purpose flour
  • 1/2 cup heavy cream


  1. Preheat the oven to 400°F.

  2. In a medium bowl, soak the dried morel mushrooms in warm water for 30 minutes, until softened.

  3. Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper.

  4. Heat the olive oil in a large oven-safe skillet over high heat.

  5. Add the steaks to the skillet and sear for 2-3 minutes on each side, until browned.

  6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the steaks are cooked to your liking.

  7. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.

  8. In the same skillet, melt the butter over medium heat.

  9. Add the shallot and garlic and cook until softened, about 2-3 minutes.

  10. Add the morel mushrooms and cook for 2-3 minutes, until lightly browned.

  11. Sprinkle the flour over the mushroom mixture and stir to combine.

  12. Gradually add the beef stock, red wine, and stir constantly.

  13. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the sauce has thickened and reduced by about half.

  14. Stir in the heavy cream and cook for another 2-3 minutes, until the sauce is heated through.

  15. Season with salt and pepper to taste.

  16. To serve, place the filet mignon steaks on plates and drizzle the morel mushroom sauce over the top.

This pan-seared filet mignon with morel mushroom sauce is a decadent and delicious meal that's sure to impress. The rich and complex flavors of the morel mushroom sauce perfectly complement the tender and juicy filet mignon. Enjoy!