Filet Mignon isn’t something I always cook. In my opinion there are better cuts of meat that aren’t so overpriced.
But when you want to impress, or celebrate an occasion, Filet Mignon is always the cut of choice in my book! Especially when paired with an amazing mushroom broth cream!
This Filet mignon recipe cooked in a skillet, then pan basted. Then I put together a mushroom sauce with garlic, shallots, fresh thyme with Pacific Foods Organic Mushroom Broth and a little heavy cream.
Then of course, you have to top this off with sauteed mushrooms!
Making this mushroom cream from scratch rather than using something like condensed cream of mushroom, brings out so much more flavor.
Pacific Foods is the only brand I’ve seen with an actual mushroom broth out there so that I can easily make this cream. Not needing to attempt my own mushroom broth or using a bullion is a major plus!
And sauteed mushrooms and steak go together hand and hand. So topping this off with a full-bodied mushroom cream really ties everything together.
Need to add a quick side to this recipe? Try adding some herb and garlic smashed potatoes!