This Filet Mignon recipe is simple to make and will have you and your guests thinking you're dining at the most elite steak restaurant in the city. Promise.
This Filet Mignon recipe is easy to make and you can serve it to your family or to wow guests. All you need is Filet Mignon steaks and a few everyday ingredients. You can't go wrong with steak and a rich and creamy sauce.
How to Make Filet Mignon with Rich Mustard Sauce
A few tips on treating your steak, every steak, prior to cooking will change your steak cooking game immensely. Let your steaks come to room temperature, or as close as you can. Then snip your package and drain any juices and place onto a few folded paper towels. Grab another paper towel and pat the tops and sides. The surface of your steaks need to be dry in order to create a crust, if it's wet it will steam instead of sear. This is key to creating a high-end steak.
Sprinkle kosher salt and fresh cracked pepper on the tops and sides. Don't skimp here, and don't use table salt or pre-ground pepper. Heat up a cast iron skillet on the stove to around medium heat. You want it to sear but not be so hot that it burns before creating a sear. Put just a little canola oil in the bottom of the pan, you don't want the steaks swimming in oil. You can even brush them with oil prior to seasoning or put some on a paper towel and rub in the skillet.
Place your steaks in the skillet and sear on all sides. Filets are small, you want to make sure all sides get a nice sear, about two minutes per side. *Hint, if your skillet isn't hot enough and it takes too long to sear, you risk over cooking the steaks.
Transfer steaks to a sheet pan and place in a 400 degree oven for 6 to 8 minutes, until your steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven and wrap aluminum foil around the steaks tightly, and let rest for 10 minutes.
In a separate skillet, heat the butter and add the sliced mushrooms and sauté for a few minutes, until the mushrooms release their juices. Deglaze the pan with sherry and cook for 10 minutes, until the mushrooms are soft. Sprinkle with kosher salt and fresh cracked pepper, set aside.
While cooking the mushrooms, add olive oil to the cast iron skillet you cooked your filets in, do not clean the skillet. Add the shallots for a couple of minutes, then the whiskey to deglaze the skillet, and cook for a couple of minutes until the alcohol evaporates and the shallots are nice and tender. Stir in the cream and let simmer and reduce for 5 minutes. Stir in the mustard and taste. If needed, add more salt and pepper.
Spoon the creamy mustard sauce on the plate, place the filets on top, spoon the mushrooms over the filets and sprinkle with fresh parsley or chives.
This dish is very rich in flavor, we like to balance it with fresh steamed green vegetables like French green beans or broccoli and a simple creamy mashed potato or a nice French bread from the deli.
2 Filet Mignons
1 tablespoon unsalted butter
2 tablespoons good whiskey
1 package fresh baby portobello mushrooms
2 tablespoons sherry, or sherry cooking wine
1 tablespoon olive oil
1 cup heavy whipping cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon fresh parsley or chives, for garnish
I like to create recipes with ingredients that most people have on hand. If you don't have shallots, don't fret, white onions will do. If you can't find dry sherry, grab the sherry cooking wine in the oil section at the grocery store. If you have button mushrooms on hand and don't want to buy portobellos, it's not a deal breaker. If you don't have whole-grain mustard and don't want to purchase an entire jar just for this recipe, skip it.
There are a few things that really matter when cooking high-end steaks, and some things that are, extra. Learning these few techniques will really up your steak cooking game.