Pan-Seared Filet Mignon Bordelaise

Slicing into filet mignon with bordelaise sauce.

I can’t believe Christmas is just over a week from now!!!  I think I’m in denial, but ready-or-not, here it comes!  With my South Florida family, our big celebration happens on Christmas Eve.  We start with an early mass, followed by hors d’oeuvres and cocktails at my grandparents’ house, then dinner and finally — opening presents.  For a large group we usually have a prime rib or leg of lamb, but this year with a smaller gathering, I thought we’d get some beautiful filet mignons and top them with an outrageous sauce.  On our menu: Pan-Seared Filet Mignon Bordelaise — with sautéed mushrooms!!!

mushrooms
melting butter

Christmas Eve culminates the weeks of shopping, prepping, planning, decorating, wrapping and cooking — and I really want to enjoy it… not be tied to the stove the whole day.  So, this dish takes advantage of a sauce that can be (and should be) prepared ahead of time (maybe even a few days before)!

filet mignon
seasoning filet mignon

The steaks get seared  and finished in the oven just before you’re ready to sit down to dinner.  It’s quick, easy and so satisfying.

searing filet mignon

The beauty of this dish is that the ingredients themselves are the star.  Really good steaks from your butcher, a liquid-gold Bordelaise Sauce and golden sautéed mushrooms.  The pan seared filet mignon is cooked first in butter and finished  off in the oven.  Frankly, I think pan-seared and oven-roasted is the best way to cook filet mignon – it’s consistent, simple and flawless — and it will make any meal feel like a special occasion!  

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searing steak in a hot pan

If you like your filet done to a specific degree, I recommend this ChefAlarm, so you can insert a small probe into the meat and you’re alerted when it achieves the perfect temperature. This alarm is made by the same folks who make the famed Thermapen One, so you know it’s a quality item. Check my affiliate links for discounts.

Alarm Thermometer product image.
Pan Seared Filet Mignon with Bordelaise sauce and mushrooms on a plate.
Serving filet mignon with bordelaise and a glass of red wine.

 

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4.38 from 8 votes

Pan Seared Filet Mignon Bordelaise

Pan-Seared Filet Mignon Bordelaise is perfect for entertaining! Make the sauce ahead of time and sear the steaks at the last minute! 
Author: Lisa Lotts
Course Main Course
Cuisine French
Keyword beef, christmas dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

INGREDIENTS:

  • 2 tablespoons butter divided
  • 8 ounces button mushrooms sliced
  • 4 – 1 ¼ filet mignons 1″-1 1/2″ thick
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup Bordelaise Sauce from this site prepared ahead of time

DIRECTIONS:

  • Preheat the oven to 450°.
  • Take the steaks out of the refrigerator about half an hour before cooking them.
  • In an ovenproof heavy skillet or cast iron pan, melt one tablespoon butter over medium high heat. Add the sliced mushrooms saute until they’ve given up their liquid and started to brown. Transfer the mushrooms to a bowl and set aside. (Can be made ahead).
  • Season both sides of the steaks with salt and pepper. In the same skillet, heat the remaining tablespoon of butter over high heat until foamy and add the steaks to the skillet. Sear the meat on one side for about 2 minutes. Use a pair of tongs to flip the steaks. Cook for an additional 1 1/2 to 2 minutes (for medium rare), then transfer to the hot oven and cook for 2-3 more minutes for medium rare. Remove the skillet from the oven and transfer the steaks to a cutting board or serving platter to rest for five minutes before serving.
  • While the steak rests, heat the bordelaise sauce and stir in the mushrooms. Spoon the sauce over the steaks and serve.

NUTRITION:

Calories: 224kcal | Carbohydrates: 18g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1526mg | Potassium: 180mg | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 1.2mg | Iron: 2.2mg

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27 Comments

  1. 5 stars
    This recipe is right up my husband’s alley. Everywhere we go, he’s asking for sauce for his steaks – and they never have it.

  2. 5 stars
    That filet mignon looks so juicy and tender! What a great Christmas Eve dinner alternative, or even any other special occasion.

  3. What a fancy dinner. I hope to make this when the weather gets cooler

  4. CookingOnTheWeekends (@cookingweekends) says:

    Okay, this looks seriously amazing! So delicious! Christmas, or anytime!

  5. 5 stars
    This is exactly how I enjoy a fillet mignon, with salt & pepper and served up with sautéed mushrooms, fabulous!!! Next time I will try your sauce too, yum!!

  6. withsaltandwit says:

    Best steak ever! Maybe I will surprise my hubby with this for dinner soon!

    1. You’ll definitely win brownie points for this!

  7. 5 stars
    Oh, this looks SO good. And what a beautiful, perfectly cooked steak! Off to check out your Bordelaise Sauce recipe now, because it sounds amazing. 😉

    1. Thank you Tracy! This is exceptional — I hope you’ll agree!

  8. If we were here for Christmas this year, I would be a very happy girl with this meal. Yum! I’m sorry we will miss it!

  9. J at BlessHerHeartYall.com says:

    So here I am ….. drooling! This looks so amazingly juicy and tender and savory. I want to come over when you are making this next time! 🙂

  10. What’s not to fall in love with this entree? Looks so, so good and bordelaise is the best with filet.

  11. Karen Kelly (@seasonalcrav) says:

    Your photos are absolutely gorgeous. I want to reach right in and grab a bite. I may have to try this for Christmas Eve after we go to mass. It’s so fancy and looks delicious! Have a great holiday!

    1. Thank you, Karen! My taste testers all agreed that they want this for Christmas Eve! Yay — success!

    1. Everyone’s got their Christmas rituals, right Katie?