Copycat Cheesecake Factory Steak Medallions

Cheesecake Factory steak medallions are the version of steak night that feels like a special occasion but only takes one skillet. Tender filet gets a hard sear, then sits under a mushroom sauce that’s rich with brandy, dijon, and cream.

It’s the kind of dinner that looks like it took real effort but comes together in about 35 minutes, start to finish.

Why This One Stays in the Rotation

The sauce is really the whole point here. Browning the mushrooms first, then deglazing with brandy, pulls all those crusty bits off the pan and turns them into something deep and a little smoky.

Dijon and Worcestershire keep the cream from tasting flat or one-note. It’s savory in a way that plain cream sauce never quite gets to on its own.

I like that the steak itself needs almost nothing, just salt, pepper, and a hot pan. The sauce does the rest of the work.

Ingredients

• 4 filet mignon medallions (about 5 oz/140 g each, 1.5 inches thick): center-cut pieces cook more evenly than tapered ends
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced: white button mushrooms work fine too, just milder
• 1/4 cup shallot, minced
• 2 cloves garlic, minced
• 1/3 cup brandy or cognac: sub beef broth if you want to skip the alcohol
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp fresh parsley, chopped

Variations / Substitutions

• Swap the filet for ribeye or sirloin: either holds up well to the sauce, though sirloin needs a slightly shorter sear since it’s leaner and dries out faster.
• No brandy on hand: use 1/3 cup beef broth plus a splash of red wine vinegar for acidity, since the broth alone won’t give you that same depth.
• Add fresh thyme: a teaspoon of chopped thyme stirred in with the shallots gives the sauce an earthier, more herbal edge.
• Make it spicy: a pinch of red pepper flakes added with the garlic cuts through the richness of the cream.
• Dairy-free version: replace the cream with full-fat coconut milk, which thickens similarly though it mutes the mushroom flavor a bit.
• If you like this style of pan sauce, you’ll probably also like our Peppercorn Sauce Steak recipe.

How to Make Cheesecake Factory Steak Medallions

Step 1: Sear the Medallions

Pat the 4 filet mignon medallions dry and season both sides with the 1 tsp kosher salt and 1/2 tsp black pepper. Heat the 2 tbsp olive oil and 1 tbsp of the 4 tbsp butter in a heavy skillet over medium-high heat until the butter foams, then sear the steaks 3 to 4 minutes per side for medium-rare, until they hit 130°F (54°C) internally.

The crust should look deep brown and slightly craggy, not pale. Move the steaks to a plate and let them rest while you build the sauce in the same pan.

Step 2: Sauté the Mushrooms

Melt another 1 tbsp of the butter in the same skillet over medium heat. Add the 8 oz sliced cremini mushrooms and cook for about 5 minutes, stirring occasionally, until they release their liquid and start to brown at the edges.

Add the 1/4 cup minced shallot and 2 cloves minced garlic and cook 1 minute more, just until fragrant. Don’t rush this part, the browned mushroom edges are where a lot of the flavor in the final sauce comes from.

Step 3: Deglaze the Pan

Pour in the 1/3 cup brandy, standing back slightly since it can flare up near the heat, and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Let it simmer 1 to 2 minutes, until it’s reduced by about half and the harsh alcohol smell has cooked off.

The liquid will look glossy and slightly syrupy at this point. This is what carries the seared flavor from the steak straight into the sauce.

Step 4: Simmer the Sauce

Stir in the 1 cup beef broth, 1 tbsp dijon mustard, and 1 tsp Worcestershire sauce, and simmer for 4 to 5 minutes to let it reduce slightly. Then lower the heat and stir in the 1/2 cup heavy cream along with the remaining 2 tbsp butter.

Simmer gently for 2 to 3 minutes, until the sauce coats the back of a spoon. It should look pale golden-brown and glossy, not thin or watery, if it needs more time, give it another minute or two on low heat.

Step 5: Spoon the Sauce Over the Steaks

Return the rested steaks to the pan for 30 seconds to warm through, or place them directly on plates and spoon the sauce generously over each one. Scatter the 2 tbsp chopped parsley on top and serve right away while the sauce is still steaming.

Tips for the Best Steak Medallions

• Let the steaks sit at room temperature for 10 to 15 minutes before searing so they cook more evenly instead of staying cold in the center.
• Use a meat thermometer rather than guessing by color, since filet cooks fast and can go from medium-rare to well-done in under a minute.
• If your sauce breaks or looks greasy, whisk in a splash of cold cream off the heat to bring it back together.
• Save any leftover sauce for roasted vegetables or mashed potatoes, it’s rich enough to carry a whole side dish on its own.

Cook times shift depending on how thick your medallions are, so use this as a guide alongside the internal temp.

Thickness	Sear Time (per side)	Target Internal Temp
1 inch	2 to 3 mins	130°F (54°C) medium-rare
1.5 inches	3 to 4 mins	130°F (54°C) medium-rare
2 inches	4 to 5 mins	130°F (54°C) medium-rare

Storing Leftovers

Refrigerate the steak and sauce separately in airtight containers for up to 3 days, since the sauce keeps better on its own and won’t dilute the steak’s crust.

Reheating: warm the sauce gently in a small pan over low heat, stirring often, and reheat the steak in a hot skillet for about 1 minute per side just to take the chill off without overcooking it further.

What To Serve With Steak Medallions

Garlic mashed potatoes make sense here since the sauce practically doubles as gravy once it hits the plate. A simple green salad with a sharp vinaigrette helps cut through the richness of the cream sauce, which can feel heavy without something acidic alongside it. Roasted asparagus or green beans add a bit of crunch and bitterness that plays well against the sweetness of the shallots and brandy.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes, the mushroom sauce can be made up to 2 days ahead and reheated gently over low heat before serving, though you’ll want to sear the steaks fresh right before eating.

What’s the best pan to use for this?

A heavy stainless steel or cast iron skillet works best, since it holds high heat and lets you build the browned bits needed for the sauce.

Can I use frozen filet mignon?

Yes, just thaw it fully in the refrigerator overnight and pat it very dry before seasoning, since extra moisture on the surface will steam the meat instead of searing it.

How do I know when the steak is done without cutting into it?

Use an instant-read thermometer inserted into the center; 130°F (54°C) means medium-rare, and pulling the steak at 125°F (52°C) accounts for a few degrees of carryover cooking while it rests.