I prefer a ribeye for this because it's incredibly tender, and the marbling usually means you get a beautifully rich flavor (perfect for the buttery sauce and herby mushrooms). Sirloin or even flank steak are also great optionsu002du002dSirloin will be a bit more tender than flank. New York Strip will have a chewier texture. Filet mignon can be more tender, but it won't be as flavorful.