Recipe

Filet Mignon with Mushrooms and Dijon Cream Sauce

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Yield: 2 servings

This is a luxurious meal for when you really want to treat yourself or someone special.  The Dijon cream sauce is so flavorful and the perfect match for the tender, lean filet mignon.  Serve with a light salad or vegetable side dish.  You could make this vegetarian by using Portobello mushrooms as the “steak”-use a larger cast-iron skillet to accommodate the size.

 

Two 8-ounce filet mignon steaks

Sea salt and coarsely grated pepper

Canola oil

8 ounces of cremini mushrooms, stemmed and sliced in 1/4-inch slices

3 tablespoons butter

1 shallot, minced

2 tablespoons Cognac

2 tablespoons dry Sherry

3/4 cup heavy cream

2 tablespoons Dijon mustard

1/2 teaspoon whole-grain mustard

2 tablespoons minced fresh parsley

 

Pat the steaks dry and brush a very small amount of canola oil on each side.  Season generously with salt and pepper, all over the steaks (sides and all).  Set the steaks aside while you prepare the rest of the ingredients below.

 

Preheat the oven to 400°.  Preheat an 8-inch cast-iron skillet over high heat until roaring hot.  Open windows, turn on the vent hood, and bring fans in to your kitchen; once you place the meat in, it will get incredibly smoky.  Sear the steaks for 1.5 to 2 minutes per side until golden brown.  Place on a sheet pan and into the oven for 6-8 minutes, depending on the temperature you prefer your meat (shoot for medium-rare to medium, PLEASE!).   Remove the steaks from the oven and allow to rest under foil for 10 minutes. Turn the burner down to medium and pull the skillet off the heat.

 

In the same skillet in which you seared the steak, melt 3 tablespoons of butter and add the mushrooms.  Return the skillet to the heat and cook for 7-8 minutes, until the mushrooms begin releasing their juice, shrink and begin to brown.  Add the shallots and season with salt and pepper.  Cook for 2-3 minutes until shallots soften.  Add Cognac to deglaze the pan.  It will reduce almost immediately.  Add the Sherry and cook for 2 minutes to reduce liquid again and allow the flavors to meld.  Add the cream, season with salt and pepper again and cook over medium-low heat until the cream has reduced to a thick sauce, about 6-8 minutes.  Add the mustards, taste for seasonings and simmer over low heat until steak has rested for 10 minutes.

 

Inspiration: Cooking for Jeffrey, Ina Garten

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