Filet Mignon with Mustard and Mushrooms
A classic steak complimented by an elegant and simple mushroom and mustard sauce.
Servings 4 people
Equipment
- heavy bottomed skillet
- outdoor grill or indoor oven
Ingredients
- 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
Instructions
- 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.