Filet Mignon with Mustard Sauce and Mushrooms
Description
Make a special dinner for you and your sweetie with this wonderful recipe. Serve it with a salad and mashed potatoes and your favorite vegetable.
Ingredients
2 (2 inch thick) filets mignons, tied (10 - 12 oz. each)
1 T. canola oil
3/4 T. fleur de sel (If you can't find fleur de sel, good quality sea salt flakes would be a close substitute.)
1 t. coarsely cracked black peppercorns
1 T. unsalted butter
6 oz. cremini mushrooms, stemmed and sliced 1⁄4 inch thick
1 T. dry sherry
Kosher salt
freshly ground black pepper
1/2 T. good olive oil
1/4 c. minced shallots (1 large shallot)
1 1/2 T. Cognac or brandy
5/8 c. heavy cream
1/8 c. Dijon mustard
1/4 t. whole-grain mustard
1 T. chopped fresh parsley leaves
Directions
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Preheat oven to 400 degrees.
Pat filets dry with paper towels; brush all over with canola oil. Combine fleur de sel and cracked peppercorns on a plate; roll filets on the tops, bottoms, and sides in the seasoning, pressing lightly to coat.
Heat a 10-inch cast-iron skillet over high heat for 5 - 7 minutes. When the skillet is very hot, add filets; sear evenly all over on the tops, bottoms, and sides for about 2 minutes per side.
Transfer filets from the skillet to a sheet pan; set the skillet aside; place sheet pan in the oven for 8 - 12 minutes, until filets register 120 degrees on a meat thermometer for medium rare. Remove from oven; cover sheet pan tightly with aluminum foil; allow to rest 10 minutes.
Meanwhile, heat butter in a 10-inch sauté pan over medium heat. Add the mushrooms; sauté 4 - 5 minutes, until juices are released. Stir in sherry; cook 10 - 12 minutes, until mushrooms are cooked through. Sprinkle with 1/4 t. kosher salt and 1/4 t. pepper; set aside.
At the same time, add olive oil to the skillet (don’t wipe skillet out), add shallots; cook over medium heat 2 minutes. Add Cognac, stirring to deglaze the skillet; cook 2 minutes, until Cognac evaporates and shallots are tender. Stir in cream; simmer 4 - 5 minutes, until thickened. Stir in both mustards; season to taste.
Remove strings from filets; place filets on 2 warm dinner plates. Spoon mustard sauce around filets; spoon mushrooms on top. Sprinkle each plate with parsley. Serve hot.
2 servings.