Filet Mignon with Mushroom Stroganoff Sauce Recipe

Filet Mignon with Mushroom Stroganoff Sauce is an elegant meal which is great for both entertaining and at-home date nights. 

Using Beef Stroganoff as Inspiration

Beef stroganoff is one of our favorite meals at our house. We don’t need a special occasion to make it, but I will say that it’s THE meal that is served every year for Christmas Eve.

The tradition actually started years ago as I was growing up. Every Christmas Eve my mom served a classic beef stroganoff recipe that included those Midwest staples of cream of mushroom soup and canned mushrooms. It really was a great recipe that was passed along to her from a neighbor.

Over the years, Christmas Eve transferred to our house, but the beef stroganoff tradition lived on. I definitely made some additional tweaks to make it a bit healthier and fresher, but I couldn’t go too far or else I would have a family revolt!

Deconstruct and Elevate

Now, while I love an easy beef stroganoff recipe, I thought it would be fun to do a bit of recipe deconstruction and also elevate this delicious dish. Let’s make it date-night worthy!

To do this, I separated the cooking of the meat from making the mushroom stroganoff sauce. Let’s break this down.

Using Tender Cuts of Meat

A traditional beef stroganoff often uses tougher cuts of meat. In order to achieve tender beef, you have to slow simmer for quite some time. It takes some time, but in the end, you have pretty tasty, tender meat.

​To elevate this recipe, I wanted to use a tender steak that didn’t need hours of slow cooking. I decided to use filet mignon steaks.

When cooked properly, filet mignon is so delicious and juicy. It just melts in your mouth! So, for this recipe, I cook the steaks in a large, heavy cast iron skillet first.

Once the steaks are cooked, I take them out and set aside under some foil to keep them warm. Now, here is where the magic happens!

Making the Mushroom Stroganoff Sauce

You make the mushroom stroganoff sauce in the same skillet you used to sear and cook the steaks. This allows you to incorporate the juices from the steaks and the browned bits on the bottom of the pan into the mushrooms and onions in the sauce. It gives the mushrooms and onions beautiful color and really ups the flavor profile.

Once you’ve added in a few more ingredients to round out the flavor, you finish by stirring in some sour cream. That gives the sauce its final creamy consistency.

Stir some sauce into the egg noodles, plate the steaks on top of the noodles and top everything with more mushroom stroganoff sauce. So good!

Special Occasions and Date Nights

This really is the perfect recipe for any special occasion or date night. So, the next time you are looking for a delicious, elevated comfort food, look no further than this awesome Filet Mignon with Mushroom Stroganoff Sauce!

 

Tips and Tricks

• If you’re going to serve this for an at-home date night for two, you can easily divide the recipe ingredients in half.
• For a deep brown crust on the steaks, make sure that you thoroughly pat the meat dry with paper towels. If there is too much moisture remaining on the steaks they will steam instead of getting that beautiful sear.
• Also wait to salt the steaks until after they’ve been seared. Salting before searing will draw out moisture from the steaks, also making it difficult to get that beautiful crust.
• If you’re entertaining with this recipe, I would suggest prepping all of the ingredients ahead of time. Once your guests arrive, serve them a beverage and a light appetizer such as BBQ Bacon Wrapped Water Chestnuts or Mini Bacon Basil Bites. While they’re enjoying this, you can quickly finish making the recipe.
• I love to serve this recipe with Fresh Green Beans with Shallot sauce along with Classic Popovers and then Apple Clafoutis for dessert.

Ingredients Needed to Make Filet Mignon with Mushroom Stroganoff Sauce

Full recipe can be found below in the recipe card

• Onion – Red onion is my preference, but yellow or white onions also will work.
• Garlic
• Cremini mushrooms – I feel that cremini mushrooms have more flavor than white button mushrooms. But if white button mushrooms are what you have on hand, they will also work.
• Beef tenderloin steaks (mine were 6 0z each and about 1-1/2 inches thick) – I suggest 4-6 oz steaks that are about 1-1/2 inch thick, especially if you like your steak medium rare. A thicker steak will allow you to get a good sear and still have a warm, red center.
• Salt
• Black pepper  
• Olive oil – Vegetable oil can alternatively be used.
• Brandy – If you don’t have brandy on hand, bourbon or whiskey can be substituted.
• Beef stock – I usually don’t use low sodium stock, but it will work if that’s what your have on hand.
• Worcestershire sauce – This adds a slightly tangy flavor to the sauce.
• Sour cream – Light or full-fat will work for the sauce.
• Dried egg noodles – Cooked according to package instructions.

How to Make Filet Mignon with Mushroom Stroganoff Sauce

• Slice onion and garlic, set aside.
• Heat oil in a large skillet over medium-high heat, until it starts to ripple.
• Pat steaks dry.
• Add steaks to skillet and sauté for 5-6 minutes per side for medium rare.
• Season both sides of the seared steaks with salt and pepper.
• Transfer steaks to a plate and cover loosely with foil.
• Add onion and garlic to pan. Sprinkle with a little salt and pepper and add a little more oil, if necessary.
• Saute until onion starts to brown, about 3 minutes.
• Add mushrooms to pan and saute for another 4 minutes, until liquid from mushrooms has evaporated.
• Turn heat off and add brandy.
• Turn heat back on and cook until brandy has evaporated, about 1 minute.
• Add stock and Worcestershire sauce and bring to a boil.
• Reduce heat to simmer, cover and cook for about 4 minutes, until onion is softened.
• Remove from heat and stir in sour cream.
• Toss cooked noodles with some of the sauce, top with the seared steaks and serve remaining sauce over steaks.

What Else Can I Serve with Filet Mignon with Mushroom Stroganoff Sauce

• Roasted Asparagus Salad with Champagne Vinaigrette
• Air fryer Brussels Sprouts
• Overnight Sourdough Bread