Filet Mignon Mustard Cream Mushrooms (Print Version)
Tender filet mignon served with a creamy mustard sauce and sautéed wild mushrooms, garnished with fresh parsley.
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons unsalted butter
02 -
1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
03 -
Kosher salt
04 -
Freshly ground pepper
05 -
4 (6-ounce) beef fillets, about 1 1/2 inches thick
06 -
1 shallot, finely chopped
07 -
2 tablespoons grainy mustard
08 -
1 cup heavy cream
09 -
2 tablespoons chopped fresh flat-leaf parsley
# Steps:
01 -
Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
02 -
Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
03 -
Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley.
04 -
Spoon the sauce onto a plate. Place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
# Helpful Notes:
01 -
This classic French-inspired dish pairs perfectly with a rich cabernet sauvignon. Close your eyes, and you can almost imagine dining in the French countryside.