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Seared Steak with Mushroom Sauce



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This Seared Steak with Mushroom Sauce recipe promises to elevate your dining experience to new heights, without the hassle of reservations or hefty restaurant bills. With these easy-to-follow steps, you can create a restaurant-quality dish that rivals the finest steakhouse offerings, right in your own kitchen.

A white plate of seared steak topped with a mushroom sauce with mashed potatoes and roasted asparagus on the side.
Plate the steak and spoon on the mushroom sauce. Serve with mashed potatoes and roasted vegetables.

Mushroom Sauce vs. Mushroom Gravy

While both sauces and gravies enhance the flavor of a dish, they differ in texture and preparation. A sauce, like the mushroom sauce in this recipe, is typically made by combining liquids (such as broth, wine and/or cream) with seasonings and aromatics, to create a smooth, pourable accompaniment.

On the other hand, gravy is often thicker and richer, made by thickening pan drippings with flour or cornstarch to create a velvety texture.

Why You Should Make This Steak Recipe

  • Restaurant-Quality Flavor: The decadent flavors and textures of this Seared Steak with Mushroom Sauce are reminiscent of the most upscale dining establishments.
  • Easy Preparation: Despite its gourmet appeal, this steak recipe is surprisingly straightforward.
  • Customizable: Whether you prefer your steak rare, medium-rare or well-done, this recipe offers temperature options to suit every palate.
  • Versatile: Not only does this dish pair beautifully with mashed potatoes and roasted vegetables, but the mushroom sauce also compliments other proteins, like chicken or pork.

Ingredients to Make Seared Steak with Mushroom Sauce

  • Filet Mignon: Easily substitute with ribeye or NY strip steak for a more affordable option, with equally delicious results.
  • Olive Oil: Substitute with any high-smoke point oil like canola oil or grapeseed oil.
  • Baby Bella or Cremini Mushrooms: White button mushrooms or portobello mushrooms can be used as alternatives.
  • Shallot: Replace with finely minced white or yellow onion.
  • Dijon Mustard: Spicy brown mustard or whole grain mustard are suitable substitutes.
  • Cognac: Brandy or bourbon can be used as alternatives, imparting a similar depth of flavor. Leave out for an alcohol-free mushroom sauce.
  • Beef Stock: Chicken, vegetable stock or mushroom broth can be used as alternatives.
  • Worcestershire Sauce: Soy sauce or tamari can be used for a similar umami-rich flavor.
  • Heavy Whipping Cream: Half-and-half or coconut cream can be used for a lighter option, though the texture and richness may vary.
  • Fresh Thyme: Easily replace with dried thyme. Fresh rosemary is a great alternative.

What Kind of Pan to Use for Searing Steak

Ultimately, the key is to use a pan that can maintain high heat and provide even cooking to achieve that coveted crust on the steak’s surface.

  • Cast iron pan: Ideal for retaining and distributing heat evenly, allowing for a perfect sear on the steak.
  • Stainless steel pan: Can also be used if it has a thick, heavy-bottomed construction to maintain high heat and provide even cooking.
  • Look for pans with a flat cooking surface and sufficient size to accommodate the steak without overcrowding, ensuring proper searing.

How to Sear a Steak to Perfection

I’ve been searing steaks in a cast iron pan for as long as I can remember. Honestly, over time, I’ve developed an intuitive sense for when the steak reaches that perfect medium-rare doneness.

However, I understand that not everyone has that same instinct. So, here’s a guide to help you achieve that mouthwatering perfection every time:

  • Ensure the steak is at room temperature before searing. Pat dry.
  • Season generously with salt. Also pepper, if desired.
  • Preheat a cast iron pan over medium-high to high heat until the oil it’s almost smoking.
  • Carefully place the seasoned steak in the hot pan and let it sear undisturbed for a couple of minutes until a crust forms on the bottom.
  • Use tongs to flip the steak and sear the other side for another 3-4 minutes (for medium-rare), adjusting time based on thickness and desired doneness.
  • Optionally, use a meat thermometer to check for doneness, aiming for 130-135°F (54-57°C) for medium-rare.
  • Once cooked to your liking, remove the steak from the pan and let it rest on a plate for a few minutes before serving to allow juices to redistribute.

If you prefer your steak at a different temperature, use this handy guide!

Steak Temperature Guide:

  • Rare: 120-125°F (49-52°C)
  • Medium-Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-Well: 150-155°F (66-68°C)
  • Well-Done: 160°F (71°C) and above

How to Make Mushroom Sauce for Steak

  • After searing the steaks, use the same pan to capture the flavors.
  • Add butter to the pan and sauté thinly sliced mushrooms, until browned.
  • Add minced shallots and garlic, cooking until fragrant.
  • Stir in Dijon mustard, then deglaze the pan with cognac.
  • Pour in beef stock and Worcestershire sauce, letting the sauce simmer.
  • Stir in heavy cream, fresh thyme and parsley, allowing the sauce to thicken slightly.

How to Serve and Store

Serve this elegant steak with mushroom sauce alongside:

Storing Leftovers:

  • Store leftover steak and mushroom sauce separately in airtight containers in the refrigerator for up to 3-4 days.
  • When ready to enjoy, gently reheat the steak in a skillet over low heat until warmed through, and reheat the sauce separately.
  • Transform leftover steak into an open-faced sandwich by slicing it thinly and layering it on crusty bread with a generous dollop of mushroom sauce.

More Steak Recipes to Love

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A white plate of seared steak topped with a mushroom sauce with mashed potatoes and roasted asparagus on the side.

Seared Steak with Mushroom Sauce


This Seared Steak with Mushroom Sauce recipe promises to elevate your dining experience to new heights, without the hassle of reservations or hefty restaurant bills. With these easy-to-follow steps, you can create a restaurant-quality dish that rivals the finest steakhouse offerings, right in your own kitchen.


  • 2 (7-8 ounce) filet mignon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, or high-smoke point oil
  • 2 tablespoons butter

For the Mushroom Sauce:

  • 10-ounces baby bella or cremini mushrooms, thinly sliced
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1-ounce cognac
  • 1/2 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup heavy whipping cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh chopped parsley, plus more for garnish
  • Cracked black pepper, for garnish


  1. If possible, allow the steak to come to room temperature. Season all sides with salt and pepper.
  2. Heat oil in a cast iron pan over medium-high heat, until smoking.
  3. Place the filets in the pan and allow them to form a crust on the bottom before flipping.
  4. Sear the opposite side and the edges.
  5. Add a few tablespoons of butter to the pan and allow to sear until the internal temperature reaches the desired level (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, 160°F and above for well-done).
  6. Remove the steaks onto a plate and tent to keep warm.
  7. In the same pan, add the butter for the sauce and sliced mushrooms.
  8. Cook down for a few minutes before adding in the shallots and garlic. Sauté for another minute.
  9. Stir in the Dijon mustard.
  10. Pour in the cognac, beef stock and Worcestershire sauce.
  11. Cook for another minute or two, before adding in the heavy cream.
  12. Cook for another two minutes to slightly thicken, before stirring in the fresh thyme and parsley.
  13. Plate the steak and spoon on the mushroom sauce.
  14. Garnish with chopped parsley and cracked black pepper.
  15. Serve immediately with homemade mashed potatoes and roasted vegetables.
  16. ENJOY!


  • Allow the steaks to come to room temperature to achieve a perfect sear. Pat dry.
  • If searing more than two steaks, try not to overcrowd the pan. Overcrowding can cause the steaks to steam, and not sear. 
  • Use the guide to cook your steak to your desired internal temperature. 
  • For an alcohol-free mushroom sauce, leave out the cognac. 
  • Chicken stock can be used in replacement of beef stock.
  • Fresh rosemary is a great substitute for the fresh thyme.
  • Button mushrooms can be used instead of baby bella. 
  • Serve immediately with mashed potatoes and steamed or roasted vegetables.
  • Leftovers can be stored for up to 4 days.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American

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A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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