Filet Mignon with Garlic Parmesan Cream Cheese Sauce
Easy Homemade Filet Mignon with Garlic Parmesan Cream Cheese Sauce
1️⃣ Introduction — A cozy memory and when to serve
The first time I made Filet Mignon with Garlic Parmesan Cream Cheese Sauce I remember the house smelling like roasted garlic and warm butter — my partner and I quietly celebrated a small victory with a bottle of wine and soft music. This recipe feels like a tiny luxury you can make any night: it’s perfect for a weeknight dinner when you want to impress without fuss, a Sunday family meal, or a holiday centerpiece. Filet Mignon with Garlic Parmesan Cream Cheese Sauce is the kind of dish that turns an ordinary evening into something to remember.
🧂 Ingredients
Serves 2–3 (scale up as needed)
- 2 (6–8 oz) filet mignon steaks (about 1½–2 inches thick)
- Kosher salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil or avocado oil (for searing)
- 1 tbsp unsalted butter (optional, for basting)
- 3 cloves garlic, minced
- 4 oz (½ cup) cream cheese, softened
- ½ cup freshly grated Parmesan cheese (or Pecorino Romano)
- ¼–½ cup heavy cream (start with ¼ cup and add as needed for consistency)
- ¼ cup low-sodium chicken or vegetable broth (or white wine)
- 1 tsp Dijon mustard (optional, brightens the sauce)
- 1 tsp fresh lemon juice (optional)
- 1–2 tsp fresh thyme or chopped parsley (for garnish)
- Freshly cracked black pepper, to finish
Optional serving ideas: roasted asparagus, sautéed mushrooms, garlic mashed potatoes, cauliflower mash, or a crisp green salad.
👩🍳 Directions
- Pat the steaks dry and season generously with salt and pepper on both sides. Let rest at room temperature for 20–30 minutes.
- Preheat oven to 400°F (200°C) if finishing in the oven. Heat a heavy skillet (cast iron is best) over medium-high heat until very hot. Add oil.
- Sear filet mignon: place steaks in the hot pan and sear 2–3 minutes without moving until a brown crust forms. Flip and sear the other side 2–3 minutes. For a 1½–2” steak, finish in the oven 4–7 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Tip: use an instant-read thermometer for accuracy.
- Remove steaks to a plate and tent loosely with foil to rest 5–10 minutes (resting lets juices redistribute).
- While steaks rest, reduce heat to medium and add butter (if using). Sauté minced garlic 30–45 seconds until fragrant — don’t let it burn.
- Pour in broth or wine, scraping up browned bits from the pan. Simmer 1–2 minutes.
- Stir in softened cream cheese and grated Parmesan. Add Dijon and lemon juice if using. Slowly whisk in heavy cream until silky — simmer 3–5 minutes until the sauce thickens to your liking. If too thick, add another tablespoon of cream or broth. Taste and adjust seasoning.
- Plate the rested filet mignon and spoon the garlic parmesan cream cheese sauce over the top. Garnish with fresh thyme or parsley and a final crack of black pepper. Serve immediately.
Timing summary: sear 4–6 minutes total, oven finish 4–7 minutes (if needed), rest 5–10 minutes, sauce 5 minutes — total active cook time ~20–30 minutes.
💡 Tips & Variations
- Low-carb / Keto: This recipe is naturally low-carb. Serve with cauliflower mash or roasted broccoli.
- Gluten-free: Naturally gluten-free — just check labels for any added ingredients in broths or mustard.
- Lighter / healthier swap: Use half-and-half instead of heavy cream and swap butter for more olive oil. Use a smaller portion of filet or pair with big veggie sides.
- Vegan option: Use thick portobello “steaks” marinated in soy sauce and balsamic, pan-sear, and make a dairy-free “cream” sauce with vegan cream cheese, nutritional yeast, garlic, and unsweetened plant milk.
- Dairy-reduced: Use a blend of Greek yogurt (stirred in off-heat) and a small amount of cream for tangy richness — add slowly and don’t boil.
- Make-ahead: Prepare the sauce up to 48 hours ahead; gently reheat and add a splash of cream to loosen before serving. Keep steaks uncut until serving for best juiciness.
- Sous vide option: Cook filets sous vide at 129°F (54°C) for 1–2 hours, then sear 45–60 seconds per side to finish. This guarantees perfect doneness.
- Storage: Store leftovers in an airtight container up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream. Avoid microwave if possible — it can toughen the steak.
🩺 Health & Lifestyle Tie-in
Filet mignon is a high-protein choice, and when paired with a sauce made from healthy fats like olive oil and modest dairy, it can fit into a balanced diet. Choosing lean cuts and adding lots of vegetables helps keep meals nutrient-dense — eating well now can reduce long-term health costs and stress, which ties into broader lifestyle wellness (including health insurance and financial peace of mind). Small choices at the dinner table can support bigger goals.
❤️ Conclusion
If you make this Filet Mignon with Garlic Parmesan Cream Cheese Sauce, please tell me how it turned out — leave a comment, rate the recipe, or tag me in your photos. I can’t wait to see your cozy dinner moments and all the delicious variations you create!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Filet Mignon with Garlic Parmesan Cream Cheese Sauce
Ingredients
Method
- Pat the steaks dry and season generously with salt and pepper on both sides. Let rest at room temperature for 20–30 minutes.
- Preheat oven to 400°F (200°C) if finishing in the oven.
- Heat a heavy skillet (cast iron is best) over medium-high heat until very hot. Add oil.
- Sear filet mignon: place steaks in the hot pan and sear 2–3 minutes without moving until a brown crust forms. Flip and sear the other side 2–3 minutes.
- For a 1½–2” steak, finish in the oven for 4–7 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Tip: use an instant-read thermometer for accuracy.
- Remove steaks to a plate and tent loosely with foil to rest for 5–10 minutes (resting lets juices redistribute).
- While steaks rest, reduce heat to medium and add butter (if using). Sauté minced garlic for 30–45 seconds until fragrant — don’t let it burn.
- Pour in broth or wine, scraping up browned bits from the pan. Simmer for 1–2 minutes.
- Stir in softened cream cheese and grated Parmesan. Add Dijon and lemon juice if using. Slowly whisk in heavy cream until silky — simmer for 3–5 minutes until the sauce thickens to your liking. If too thick, add another tablespoon of cream or broth. Taste and adjust seasoning.
- Plate the rested filet mignon and spoon the garlic parmesan cream cheese sauce over the top. Garnish with fresh thyme or parsley and a final crack of black pepper.
