Go Back

Filet Mignon with Garlic Parmesan Cream Cheese Sauce

A luxurious and easy-to-make filet mignon topped with a creamy garlic Parmesan sauce. Perfect for special occasions or a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filet Mignon Ingredients
  • 2 pieces filet mignon steaks (6–8 oz each) 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
Cream Sauce Ingredients
  • 3 cloves garlic Minced
  • 4 oz 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
  • A crisp green salad

Method
 

Preparation
  1. Pat the steaks dry and season generously with salt and pepper on both sides. Let rest at room temperature for 20–30 minutes.
  2. Preheat oven to 400°F (200°C) if finishing in the oven.
  3. Heat a heavy skillet (cast iron is best) over medium-high heat until very hot. Add oil.
Cooking
  1. 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.
  2. 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.
  3. Remove steaks to a plate and tent loosely with foil to rest for 5–10 minutes (resting lets juices redistribute).
  4. 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.
  5. Pour in broth or wine, scraping up browned bits from the pan. Simmer for 1–2 minutes.
  6. 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.
  7. 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.

Notes

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. 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.