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Filet Mignon with Mushroom Sauce and Thyme

Filet Mignon with Mushroom Sauce and Thyme

Filet Mignon with Mushroom Sauce and Thyme

Recipe by CookingIsLifestyleCourse: Main Food Recipes, Meat Recipes


Prep time


Cooking time






  • Beef steak 2 pieces

  • Olive oil 2 tablespoons

  • Shallot 2 pieces

  • Black pepper to taste

  • Cognac 30 g

  • Champignon 150 g

  • Meat broth 250 ml

  • Thyme 1 sprig

  • Cream 300 ml

  • Salt to taste


  • Take the fillet out of the refrigerator at least one hour before the start of the cooking process so that the meat warms up to room temperature.
  • Preheat the oven to 200 degrees.
  • Cut mushrooms thinly.
  • Chop the shallots finely, add a teaspoon of crushed black pepper, put them in a pan and fry in olive oil for 5 minutes until golden brown.
  • As soon as the onion turns golden, pour in cognac, light it (careful, no cognac drips on the sides of the pan to avoid a fire) and let it go out. Evaporate degrees and cognac aroma remains in the sauce.
  • Add the mushrooms, pour in the broth and add a sprig of thyme. Simmer for 10 minutes.
  • Add the cream and let it evaporate so that the sauce has a sour cream consistency. Try the sauce – and salt.
  • Then you can grind the sauce in a blender, strain it or leave it as it is. It will be delicious in any form.
  • Grease the steak with a small amount of olive oil (this can be done with a brush or simply with the palm of your hand) and salt well.
  • Heat the pan well – it will take 4 to 5 minutes. Put the steak on top and fry without stopping or moving the meat, just turn it over once, one and a half to two minutes on each side.
  • Place the pan in the oven and let it rest for 4 to 5 minutes (medium for frying is rare).
  • Place the steak on a wooden board or a warm plate, cover with foil and let sit for 5 minutes before serving.
  • Before serving, sprinkle the steak with fresh ground pepper and serve with sauce.