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Filet Mignon with Morel Sauce for Two

Prep Time 1 hr 15 mins
Cook Time 20 mins


_For the Beef_

  • 2 6 oz beef tenderloin filets 3 inches
  • canola oil
  • salt and pepper

_For the Morel Mushroom Sauce_

  • ¼ lb morel mushrooms cleaned and sliced
  • 2 tablespoons butter
  • 1 small shallot minced fine
  • ½ cup heavy cream
  • ½ teaspoon fresh thyme leaves


  • Bring filets to room temperature. Preheat oven to 450.
  • Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper.
  • Sear beef for 3 minutes on either side. Then transfer to oven. Bake for an additional 5 minutes for medium rare.
  • Meanwhile, slice mushrooms into quarters and prepare minced shallots.
  • Heat butter over medium heat in a small saucepan.
  • Add shallot and morels. Season lightly with salt and pepper. Saute for 5-6 minutes or until morels are softened.
  • Add cream and thyme. Simmer for 5 minutes or until sauce is slightly reduced.
  • Serve poured over steak.


To clean fresh morels- soak in salt water for at least 1 hour to cleanse. Agitate a few times to remove any debrit.