Being raised by a midwesterner, we often heard Mom exclaim "I need some red meat" which would usually mean sirloin steak cooked on the inside grill in the fireplace for dinner. I don't believe I ever had filet mignon until well into my adulthood and these days it's only affordable when bought at Costco. It's really very good on its own, but when combined with this over-the-moon-delicious sauce it's absolutely sublime. Mushrooms, sherry, brandy, Dijon mustard and cream - it does't get much better or simpler than that.
Filet Mignon with Mustard & Mushrooms
4 (2-inch-thick) filets mignon, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 ½ tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced ¼-inch thick
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
½ cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 ¼ cups heavy cream,
¼ cup Dijon mustard
½ teaspoon whole-grain mustard
2 tablespoons minced fresh parsley
- Preheat the oven to 400 degrees. Be sure your oven is well ventilated.
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the flour de see and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
- Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper and set aside.
- At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasoning.
- Remove the strings from the filets and place on 4 warmed dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each with parsley. Serve hot.
Note: I find fleur de sel to be very salty; you might want to cut back a little before rolling the filets.
Thanks as always to Ina Garten this time for Cooking for Jeffrey.