*This is one of those quietly elegant dinners that feels special without being complicated. Tender filet mignon paired with a savory mushroom and shallot sauce is perfect for a relaxed evening at home or a simple celebration around the table.*

What You’ll Need

3 filet mignon steaks, 1 to 1½ inches thick
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon high-heat cooking oil (such as avocado or canola)
3/4 pound fresh mushrooms, sliced
2 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallots
1 tablespoon tomato paste
3/4 cup low-sodium beef broth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves, plus more for garnish
1 1/2 tablespoons heavy cream (optional)

How to Make It
1. Pat the steaks dry with paper towels and season generously on both sides with salt and pepper. Let them rest at room temperature for 20 to 30 minutes.

2. Heat the oil in a large skillet over high heat. When hot, add the steaks and sear for 3 to 4 minutes per side, until nicely browned. Transfer to a plate and loosely cover with foil to rest.

3. Reduce the heat to medium. Add 1 tablespoon of the butter to the skillet and cook the mushrooms until golden and tender. Remove mushrooms and set aside.

4. Add the remaining butter to the skillet along with the shallots. Cook until softened, about 2 minutes. Stir in the tomato paste and cook for 1 minute.

5. Pour in the beef broth, scraping up any browned bits from the pan. Stir in the Dijon mustard, thyme, and cooked mushrooms. Simmer until the sauce slightly thickens.

6. Stir in the heavy cream if using, then taste and adjust seasoning with salt and pepper.

7. Spoon the warm mushroom sauce over the rested steaks and garnish with extra thyme before serving.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 3

Calories: ~480 per serving | Protein: ~38 g per serving