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Few things feel as luxurious yet effortless as filet mignon dressed in a velvety mustard cream sauce and crowned with sautéed wild mushrooms. This recipe always transports me to my favorite French bistros and is my go to when I want something special but not fussy.
I first whipped this up for my parents wedding anniversary and it is still the dish they request every year. The sauce alone will have you scraping your plate.
Ingredients
- Unsalted butter: Use high quality for rich flavor and silky texture
- Mixed wild mushrooms like shiitake and cremini: Add earthy notes and meatiness Try to pick mushrooms that feel firm and dry
- Kosher salt and freshly ground black pepper: Enhance every element Always taste as you go
- Beef fillets: Filet mignon is prized for tenderness Look for pieces about an inch and a half thick with good marbling
- Shallot: Finely chopped for a gentle sweetness and depth Pick shallots with tight skins
- Grainy mustard: Brings tang and texture French whole grain mustard works best
- Heavy cream: Gives the sauce its body and richness Use fresh cream for smoothest results
- Fresh flat leaf parsley: Adds freshness and color Use crisp bright leaves
Step-by-Step Instructions
- Prep and Sauté the Mushrooms:
- In a large heavy nonstick skillet melt most of the butter over medium high until foaming. Scatter in trimmed wild mushrooms and season generously. Sauté for about six minutes stirring just enough to allow browning. They should be tender and deeply golden with edges beginning to crisp
- Sear the Filet Mignon:
- Wipe out the skillet to remove mushroom bits. Add the remaining butter letting it melt over high heat. Season filets all over Press gently so salt adheres. Place each filet in the pan and cook over medium high heat for six minutes on the first side without disturbing. Flip once and continue another six minutes for medium doneness. Rest the filets on a plate covered loosely to retain their juices
- Build the Mustard Cream Sauce:
- Add chopped shallots to the same hot skillet. Stir over medium heat scraping up any browned bits and cook until golden and fragrant in about three minutes. Spoon in the grainy mustard and pour in the heavy cream. Let the mixture boil gently so it thickens slightly after three minutes. Stir in most of the parsley off the heat
- Plate and Finish:
- Spoon the thickened sauce into shallow plates. Set the rested beef filets over the sauce. Top with the sautéed mushrooms and finish with a pinch of fresh parsley for color and aroma. Serve at once with your favorite sides
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The wild mushrooms are my favorite part as their deep woodsiness plays perfectly with the mustard cream. Every time I make this dish it reminds me of cooking with my mom for special occasions and how the kitchen would fill with the aroma of caramelized mushrooms and sizzling steak.
Storage Tips
Leftover filet mignon can be refrigerated in an airtight container for up to two days. To reheat gently warm the meat and sauce together on low heat adding a splash of extra cream if needed. Mushrooms will soften but retain most of their flavor. Freezing is not recommended due to the cream sauce
Ingredient Substitutions
You can use all cremini mushrooms if wild varieties are not available. If filet mignon is out of budget beef tenderloin medallions or even sirloin steaks work well. For the sauce try substituting crème fraîche for a lighter tang
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Serving Suggestions
This dish pairs beautifully with creamy mashed potatoes or buttered egg noodles. Serve with simply dressed greens or roasted asparagus for a complete meal. A glass of cabernet sauvignon or another dry red wine brings out the best in the savory sauce
Cultural Context
Filet mignon with mustard cream and mushrooms echoes classic French steakhouse fare where sauces are king. The combination of steak wild mushrooms and mustard is a hallmark of rustic French country cooking while the lush sauce feels right at home in any upscale bistro
Recipe FAQs
- → What types of wild mushrooms work best?
Shiitake and cremini are recommended for their texture and flavor, but you may use a mix such as oyster, chanterelle, or portobello depending on availability and preference.
- → How do you achieve a tender filet mignon?
Use thick-cut fillets, season generously, and sear in hot butter over medium-high heat. Avoid overcooking to retain juiciness; aim for medium or medium-rare.
- → Can I substitute another cut of beef?
Yes, beef tenderloin medallions or sirloin steaks can be substituted, though filet mignon will be the most tender option for this preparation.
- → How do you make the mustard cream sauce?
After searing the beef, sauté shallots in the skillet, whisk in grainy mustard and heavy cream, then simmer until slightly thickened for a rich sauce.
- → What is the best wine pairing for this dish?
A cabernet sauvignon or other robust red wine complements the richness of the beef and the earthiness of the mushrooms.