Filet Mignon with Mustard and Mushrooms

A classic steak complimented by an elegant and simple mushroom and mustard sauce.
Prep Time : 20 minutes
|
Cook Time : 30 minutes
|
Servings : 4 people

Filet Mignon with Spicy Beer Mustard and Mushroom Sauce

Mother’s Day 2021 and I want our celebration dinner to elicit  a “Wow”  response  around the table.

The elegant and easy Filet Mignon with Mushroom and Mustard Sauce (or filet de boeuf a’ la moutarde at aux champignons, as they say in France) impresses guests, and the rich, earthy flavor makes a food memory that endures over time. I thank my Parisian neighbor Sophie for the translation.

Ina Garten, the Barefoot Contessa (https://barefootcontessa.com)developed the recipe that follows, and I riffed on it too.

I invite Buzz Savories Mustard Mavens to grill the filets outdoors on your deck or patio or beside the picnic table in the campsite by the lake.  Bring a meat thermometer. It’s important to grill only to medium rare or rare to achieve maximum tenderness with every bite and if you are serving grass fed beef.  Grass fed overcooks quickly, so measure temps.

I purchased full of flavor and tender grass-fed beef from Piedmontese beef http://crowdcow.com. The company raises especially tender and tasty Piedmontese beef on grass, and ships in the U.S. arriving frozen at your doorstep.

If you prefer the juicy flavor of Nebraska beef raised on grass and finished with corn, consider ordering from Nebraska Star Beef, a Holdrege Nebraska company. https://nebraskastarbeef.com

Each company raises, finishes, packs and ships a superior beef product.  On the other hand, if you are so fortunate to be living in Nebraska, you can also visit your local meat market for beef raised, fed and packed in Nebraska.

The choice is yours whether to add Cognac or brandy to the sauce. Jane Anello, who first made the recipe, incorporated the Cognac, and I think Cognac adds a mysterious and unique flavor to the sauce. Since the lovely dinner in the Anello home, I make the sauce without Cognac, but I always remember to add the sherry wine at the end of the mushroom sauté .

I appreciate the elegance and simplicity of filet de boeuf a’ la moutarde at aux champignons.  I keep the dinner simple by serving fresh roasted asparagus and a crusty sour dough bread, and if you like, a glass of your favorite French wine.

Enjoy the cooking process and your friends and family seated around table, eat well and write me a quick comment on the contact page.

Happy Mother’s Day 2021!

The Buzz

Don Brockmeier Photographer

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Filet Mignon with Mustard and Mushrooms

A classic steak complimented by an elegant and simple mushroom and mustard sauce.
Course Main Course
Cuisine American, French
Keyword Easy Cooking
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people

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
  • 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
  • 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.

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