Filet Mignon with Mustard and Mushrooms
Filet Mignon with Mustard and Mushrooms
4 SERVES :
When Jeffrey and I eat out in Paris , I love to order a classic filet of beef with mustard sauce . The rich beef and the creamy , spicy sauce are a great combination . This is my version of that dish , with some wild mushrooms added for even more flavor .
INGREDIENTS
4 ( 2-inch-thick ) filets mignons , tied ( 10 to 12 ounces each ) 2 tablespoons canola oil 11 ⁄ 2 tablespoons fleur de sel 2 teaspoons coarsely cracked black peppercorns 2 tablespoons unsalted butter 12 ounces cremini mushrooms , stemmed and sliced 1 ⁄ 4 inch thick 2 tablespoons dry sherry Kosher salt and freshly ground black pepper 1 tablespoon good olive oil ¹/ 2 cup minced shallots ( 2 large shallots ) 3 tablespoons Cognac or brandy 11 ⁄ 4 cups heavy cream 1 ⁄ 4 cup Dijon mustard 1 ⁄ 2 teaspoon whole-grain mustard 2 tablespoons minced fresh parsley leaves
I make cracked black peppercorns with a mortar and pestle .
DIRECTIONS
Preheat the oven to 400 degrees . Be sure your stove is well ventilated !
Heat a large ( 10-inch ) cast-iron skillet over high heat for 5 to 7 minutes . Pat the filets dry with paper towels and brush all over with the canola oil . Combine the fleur de sel 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 all over ( top , bottom , and sides ) for about 2 minutes per side .
Transfer the steaks from the skillet to a sheet pan ( set the skillet aside ) and place in the oven for 8 to 12 minutes , until the steaks register 120 degrees on a meat thermometer for medium rare . Remove from the oven , cover the sheet pan tightly with aluminum foil , and allow to rest for 10 minutes .
Meanwhile , heat the butter in a medium ( 10-inch ) saute pan over medium heat . Add the mushrooms and saute for 4 to 5 minutes , until they release their juices . Stir in the sherry and cook for 10 to 12 minutes , until the mushrooms are cooked through . Sprinkle with 1 ⁄ 2 teaspoon kosher salt and 1 ⁄ 4 teaspoon pepper and set aside .
At the same time , add the olive oil to the skillet ( don ’ t wipe it out ), add the shallots , and cook over medium heat for 2 minutes . Add the Cognac , stirring to deglaze the skillet , and cook for 2 minutes , until the Cognac evaporates and the shallots are tender . Stir in the cream and simmer for 4 to 5 minutes , until thickened . Stir in the two mustards and taste for seasonings .
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 plate with parsley . Serve hot .