Filet Mignon with Mustard and Mushrooms

Name: Filet Mignon with Mustard and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each); 2 tablespoons canola oil; 1 1/2 tablespoons fleur de sel; 2 teaspoons coarsely cracked black peppercorns; 2 tablespoons unsalted butter; 12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces; 2 tablespoons dry sherry; Kosher salt and freshly ground black pepper; 1 tablespoon good olive oil; 1/2 cup minced shallots (2 large shallots); 3 tablespoons Cognac or brandy; 1 1/4 cups cups heavy cream; 1/4 cup Dijon mustard; 1/2 teaspoon whole-grain mustard; 2 tablespoons minced fresh parsley leaves

Jennifer

1 year ago

Cuisine: American

Categories: Main Dishes, Farm-to-Table & Beef

Filet Mignon with Mustard and Mushrooms is a sophisticated and flavorful dish that brings together the tenderness of a perfectly cooked filet mignon with the earthy richness of sautéed mushrooms. The filet is seared to a perfect medium-rare, then topped with a creamy mustard sauce that adds a zesty tang, complementing the savory depth of the mushrooms. The combination of the juicy, melt-in-your-mouth steak and the velvety, aromatic sauce creates a restaurant-quality experience right at home. This dish is perfect for a special occasion or a luxurious dinner, delivering a delicious balance of flavors that’s sure to impress.

Tags:

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4 servings

Ingredients:

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
1/2 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 teaspoon whole-grain mustard
2 tablespoons minced fresh parsley leaves

Directions:

Preheat the oven to 400ºF. Be sure your stove is well ventilated!
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
Remove the strings from the filets and place on 4 warm dinner plates.
Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley.
Serve hot.

Ingredients:

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)

2 tablespoons canola oil

1 1/2 tablespoons fleur de sel

2 teaspoons coarsely cracked black peppercorns

2 tablespoons unsalted butter

12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces

2 tablespoons dry sherry

Kosher salt and freshly ground black pepper

1 tablespoon good olive oil

1/2 cup minced shallots (2 large shallots)

3 tablespoons Cognac or brandy

1 1/4 cups cups heavy cream

1/4 cup Dijon mustard

1/2 teaspoon whole-grain mustard

2 tablespoons minced fresh parsley leaves

Directions:

Preheat the oven to 400ºF. Be sure your stove is well ventilated!

Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.

Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.

Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.

At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.

Remove the strings from the filets and place on 4 warm dinner plates.

Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley.

Serve hot.