Pan-Seared Filet Mignon with Mushrooms

If you had a choice when planning your grocery list, which would you rather do-Watch your Health or Watch your Budget? Well, with this recipe and a little clever shopping, you just might be able to do both. I know you are thinking that filet mignon is one expensive piece of meat. And yes, you are exactly right.  

Now, think about your health. We all know that the cheapest foods can be the worst ones for our heart, gut and overall health. The old slogan, “You Are What You Eat” still rings true today. I am not trying to preach to you about what should be in your grocery cart because I cheat here and there too. I want you to know that you can still budget quality over quantity. Overall, I never cheat myself, when I buy meat. I want quality and usually quality costs more. Why? Carefully chosen quality food has a plethora of health benefits.  

Pan-Seared Filet Mignon with Mushrooms

Recipe by Madison
3.9 from 17 votes
Course: Beef Recipes, Christmas Recipes, Dinner Recipes, Easy Recipes, Entertaining Recipes, Family-Friendly Recipes, Main Dish Recipes, Meals For Two, Quick & Easy Recipes, Quick RecipesDifficulty: Easy


Prep time


Cooking time




  • For the Filet Mignon:
  • 2 tablespoons extra-virgin olive oil

  • 2 filet mignons (6 ounces each)

  • salt and black pepper, to taste

  • For the Mushrooms:
  • 1 cup baby bella mushrooms, sliced

  • 1/4 cup red wine (Merlot is a great choice)

  • pinch of salt


  • For the Filet Mignon:
  • Preheat the oven to 400° F/ 200° C.
  • Next, on the stovetop, in an ovenproof skillet, heat 2 tablespoons of olive oil over medium-high. Sear both filets for 4 minutes per side. 
  • After searing both sides, immediately move the skillet to the oven. Continue cooking the steaks for 7 more minutes in the oven.
  • Remove from the oven and move the filets to a cutting board or a plate to rest for approximately 7 minutes.
  • For the Mushrooms:
  • In the same skillet used to cook the filets, add the mushrooms, along with red wine. Sauté for 5-6 minutes or until the mushrooms are tender to your liking.
  • Optional: add another pinch of salt to the mushrooms and toss.
  • Remove from the heat, and serve with the filets.
  • Enjoy your meal!

I adhere to my strict rule when I purchase any kind of meat. I purchase only organic meats and have been on this journey for a few years now and can tell the difference. That is why when I do my weekly or monthly budget I always include a lean cut of meat, like filet mignon and I tend to get organic too. I feel much better because I know that it is one of the leanest pieces of meat that I can consume and I know that my body will digest it well.

You get to decide what will be in your grocery cart too. A quality piece of meat will only set you back a few extra bucks. I truly hope you try this mouth watering Filet Mignon with Mushrooms. It tasted like I had gone to my favorite restaurant and the chef cooked it perfectly just for me.

This steak that I prepared at home was cooked Medium to Medium-Well. I tend to experiment with how done I want my steak. It is a mood thing for me. Sometimes, I like my steak cooked Medium-Rare because I like seeing the red center and it is easy to cut through. This filet mignon was simply delightful. And, the mushrooms were sautéed perfectly! It did not disappoint my palate and it did not break my budget.

To prepare my steak, I first preheated my oven to 400 degrees Fahrenheit. Using my stove-top first, I placed two 6 ounce filet mignons, about 2-3 inches thick, added a little salt and pepper and placed them in a cast iron skillet. I seared them over medium-high for less than five minutes on each side. Afterward, I placed them, still in the cast iron skillet, in the oven for exactly 10 minutes.  

I removed both steaks from the cast iron skillet and placed them aside on a plate. I used the same cast iron skillet and sautéed the mushrooms on the stovetop for about six minutes over medium-high heat. And, when I tasted it, it was Absolute Perfection! A Five-star quality piece of lean meat with sautéed mushrooms. Much cheaper than I would have actually paid at my favorite restaurant.

And lastly, it was definitely worth including this meal in my monthly budget with no regrets, health or money wise. I truly hope that you are now convinced that you can do both, Watch your Health and Watch your Budget too. Enjoy Every Single Lean Morsel!

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