Name: Filet Mignon w/ a Mustard & Mushroom Sauce
Prep time: 5 min
Cook time: 40 min
Yield: 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

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

Prep Time5 mins

Cook Time40 mins

Course: Main Course

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!