This recipe is very rich and creamy in flavor. The mustard gives the sauce a nice spice while the mushrooms provide that extra burst of flavor. This recipe is a wonderful option for dinner. Pair it with a nice salad or vegetable.
Filet Mignon w/ a Mustard & Mushroom Sauce
Servings: 4
Ingredients
- 4 2-inch thick filet mignons
- 2 tbsp canola oil
- 1½ tbsp fleur de sel
- 2 tsp coarsely cracked black peppercorns
- 2 tbsp unsalted butter
- 12 oz cremini mushrooms, stemmed and sliced ¼ inch thick
- 2 tbsp dry sherry they usually have dry sherry specifically for cooking in the aisle that has oils and baking supplies
- 1 tbsp good olive oil
- ½ cup minces shallots (2 large shallots)
- 3 tbsp cognac or brandy
- 1¼ cup heavy cream
- ¼ cup dijon mustard
- ½ tsp whole-grained mustard
- 2 tbsp minced fresh parsley leaves
Instructions
- Preheat the oven to 400°
- Heat a large 10-inch cast-iron skillet over high heat for 5-7 minutes
- Pat the fillets dry with a paper towel then rub each one all over with the canola oil
- Combine the fleur de sel and cracked black peppercorns in a shallow bowl or plate and coat the top layer of the steaks, pressing down lightly to adhere
- When the skillet is hot, add the filets and sear evenly on all sides for about 2 minutes per side
- Transfer the seared filets to a foil covered sheet pan and place in the oven for 10-12 minutes until the filets reach 120° for medium rare. Set the skillet aside for later use, do not clean.
- Once the filets are done, cover the sheet pan with foil and allow to rest for 10 minutes.
- Meanwhile, heat the 2 tablespoons of butter in a medium 10-inch sauté pan over medium heat. Add the mushrooms and sauté for 4-5 minutes, until they release their juices
- Stir in the sherry and cook for 10-12 minutes, until the mushrooms are thoroughly cooked Once cooked, sprinkle with a pinch of salt and pepper and set aside
- Add the tablespoon of olive oil to the cast iron skillet you previously used for the steaks and, without cleaning it, cook the minced shallots over medium heat for 2 minutes
- Add the cognac and stir to deglaze the skillet, cook for 2 minutes until the cognac evaporates and the shallots are tender
- Stir in the cream and simmer for 4-5 minutes, until thickened
- Stir in the ¼ cup of dijon and ½ teaspoon of whole-grained mustard, taste for seasonings
- Place filets on warm dinner plates and spoon the sauce and mushrooms over each. Sprinkle each plate with parsley. Serve hot!
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