Filet Mignon with Mustard and Mushrooms
Filet Mignon with Mustard and Mushrooms
Filet de Boeuf a’ la Moutarde - An Elegant Start to 2022
few friends to join me, and we cook the elegant Filet de Boeuf a’ la Moutarde aux Champignons (Filet Mignon with Mushroom and Mustard Sauce).
Buzz Savories’ Spicy Beer Mustard is the textbook accent for the flavors of rich, earthy mushrooms and in the company of a perfectly roasted fillet mignon, the dinner looks — indeed is — fit for royalty.
The fillets need not be large, maybe 4-6 oz., and of course we recommend corn fed Nebraska beef. To simplify the cooking process, I sauté the mushrooms early in the day of the party, then measure all other ingredients and the rest is just executing the plan.
I roast matchsticks of zucchini and/or Brussel sprouts or broccolini in the same hot oven while I’m roasting the fillets. To complete an elegant meal, simply add a crusty baguette and a nice glass of French wine, then welcome the New Year with a toast to health, happiness and prosperity!
Thanks to Andy Anello for introducing me to Filet de Boeuf a’ la Moutarde at aux Champignons at La Valencia, a classic hotel in LaJolla, CA, and to Ina Garten for the original recipe and Jane Anello’s sumptuous adaptation.
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Filet Mignon with Mustard and Mushrooms
Equipment
- heavy bottomed skillet
- outdoor grill or indoor oven
What You'll Need:
- 4 10 ½ oz. each beef filet (2-inch thick)
- 2 Tbs. canola oil
- 1½ Tbs. salt
- 2 tsp. fresh ground black pepper
- 2 Tbs. unsalted butter
- 12 oz. cremini mushrooms, stemmed and sliced thin
- 2 Tbs. dry sherry
- salt and pepper
- 1 Tbs. olive oil
- ½ cup shallots, minced or the whites of fresh green onions
- 3 Tbs. Cognac or a good brandy
- 1¼ cup heavy cream
- ¼ cup Buzz Savories Spicy Beer Mustard
- 2 Tbs. fresh parsley, minced
How To Prepare:
- Preheat oven to 400 degrees F.
- Heat a large (10-inch) cast-iron skillet or other heavy bottomed skillet over high heat for 5-7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the salt 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 on all sides (top, bottom, and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan with aluminum foil, and allow to rest for 10 minutes.
- Meanwhile, heat the butter in the skillet that you seared the filets. Add the mushrooms and saute for 4-5 minutes, until they release their juices. Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through. Sprinkle with ½ tsp. salt and ⅓ tsp. pepper. Spoon the mushrooms into a small bowl and set aside.
- Add olive oil to the skillet, then the shallots, and cook over medium heat for 2 minutes. Add brandy and stir to deglaze the skillet, and cook for 2 minutes, until the brandy evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the Spicy Beer Mustard and taste for seasonings. If the sauce is too thick, add more cream.
- 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 place with parsley. Serve hot.