Last Updated on January 29, 2026 by The Daily Simmer Team
Cooking steak at home is really rewarding, and this French filet recipe has become a favorite in my kitchen. It’s perfect for a family dinner or special occasions. I love how the creamy mushroom sauce adds a comforting touch, making the dish feel a bit fancy without overcomplicating things. I usually marinate the steak for a while to soak up all those flavors from the lemon and seasoning. One small mistake I made the first time was not letting the sauce thicken enough, but now I keep a close eye on it to get the right consistency.
Contents
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon flour
- 1/4 cup hot water
- 3 tablespoons heavy cream
- Pinch of salt
- Pinch of black pepper
- 4 thick cuts of beef filet
- Pinch of salt
- Pinch of black pepper
- Juice of 2 lemons
- 2 teaspoons beef broth powder
- 1 teaspoon rosemary
- 2 teaspoons garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Instructions
- Season the steak with salt, black pepper, lemon juice, and beef broth powder. Let it marinate for about 40 minutes.
- Heat oil and butter in a skillet over medium heat. Add steak pieces and sear them on both sides until browned.
- Add rosemary and minced garlic, turning the steak occasionally to ensure it cooks evenly.
- For the sauce, in another skillet, heat oil and sauté the onion until translucent.
- Add mushrooms and cook until tender. Sprinkle in flour and stir for an even mixture.
- Gradually add hot water while stirring until the mixture thickens.
- Stir in heavy cream and season with salt and black pepper.
- Plate the filet steak and pour the mushroom sauce over it before serving.
What I Notice When Cooking
- Tender cuts like filet cook quickly, so it’s important to monitor them closely to avoid overcooking.
- The sauce gets a lovely creamy texture when stirred well, providing a rich contrast to the steak.
- This dish brings smiles at the table; my family appreciates the nice presentation with the sauce drizzled over the steak.
Small Adjustments
- Don’t skip marinating the steak; it really enhances the flavor.
- If you want a thicker sauce, let it cook a bit longer before adding the cream.
- For a twist, try adding a splash of white wine to the sauce once the mushrooms are cooked.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to two days. When reheating, use low heat to prevent the steak from drying out and warm the sauce gently.
Nutritional Notes
This meal roughly contains around 500 calories per serving, depending on portion sizes and the specific ingredients used.
