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Filet Mignon with Morel-Shallot Cream Sauce

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 45m


  • 16 oz Filet mignon or tenderloin, in 2 even cuts
  • 1 tbsp. Grapeseed oil
  • 8 Morels
  • 3 tbsp. Butter
  • 1 Shallot, large
  • 4 Garlic cloves
  • 1/4 c Vegetable broth
  • 2 tsp. Champagne vinegar
  • 2 dashes Worcestershire sauce
  • 1/4 c Heavy cream
  • Salt
  • Pepper


  1. Salt and pepper filets, let rest and rise to room temperature, 20-30 minutes.
  2. Preheat oven to 415°F. Clean morels and slice lengthwise. Gently press the filets down to about 1" thick with your hands.
  3. Heat grapeseed oil in a skillet over medium-high. Sear one side of the filets for 2 minutes. Turn heat down to medium, add 2 tbs butter, thyme, and oregano, and sear the other side. Baste with a spoon while searing. Place skillet in oven and bake for 4 minutes. Note: don't move the filets, they will come loose when properly seared.
  4. In the meantime, in a small pan, heat 1 tbsp butter and cook morels over medium-low heat for 2 minutes. Set aside.
  5. When the steaks are done, remove skillet from the oven with an oven mitt (be careful), and set steaks aside to rest.
  6. Pour out any excess fat/oil from the skillet then return to stove over medium heat. Add olive oil and sauté shallots until translucent. Add garlic and cook for 1 minute.
  7. Deglaze with champagne vinegar and chicken broth, scraping the pan clean. Reduce by half.
  8. Add Worcestershire sauce, cream, and cooked morels. Salt and pepper to taste. Add steaks and their resting juices back to pan to warm and coat. Baste. Serve.