Spinach Mushroom Filet Mignon in Creamy White Wine Sauce

Spinach Mushroom Filet Mignon in Creamy White Wine Sauce made with the most tender, premium cut of beef loin. A simple dinner that has the WOW factor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Author Gina Kleinworth



  • 1/2 cup sliced mushrooms
  • 1/2 cup loosely packed fresh spinach
  • 2 tbsp butter
  • 3/4 cups half & half
  • 2 tsp minced garlic
  • 1/4 cup white wine


  • 1 beef loin- sliced into 1" thick medallions
  • 2-3 tbsp Worcestershire sauce
  • seasonings - salt pepper, granulated garlic
  • 4-6 tsp Italian Garlic Butter


  • Take your meat out of the refrigerator & let sit for at least 30 minutes
  • Preheat oven to 450 degrees

Prepare sauce

  • Combine all ingredients in a medium saucepan & heat over medium heat & bring to a boil
  • Continue to cook for about 10 minutes or until mushrooms are softened

Prepare filet

  • Unwrap & pat dry - meat will sear better when dry
  • Place in a seasoned cast iron skillet close together but not touching
  • Add in your Worcestershire sauce & seasonings -except parsley
  • Cook on each side approx 3-4 minutes (place & leave it- don't move it, let it sear)
  • Once the meat has browned on all sides, drizzle sauce over the top & it's time to move to the oven & cook 7-8 minutes
  • Remove & immediately add your garlic butter
  • Enjoy!