Filet Mignon with Mushrooms and Mustard Cream Sauce

Oh my goodness gravy (literally) but these filet mignon steaks are DELICIOUS.  And you won’t even believe how easy they are to make.  A quick sear on all sides and then pop them in the oven while you finish making the sauce in the pan and you can have an amazing Valentine’s Day recipe to wow your honey with in no time!

We had these last night with some grilled asparagus and a chopped salad and it was the perfect meal. All it needed was something decadent for dessert to make it the perfect Valentine’s Day Meal for next week.

Gonna have to work on that…

Let me show you just how easy this was.

To begin, preheat your oven to 400º.  I’ve always been told it’s best to take your steaks out of the refrigerator and let them come to room temperature.  Recently however, tests have proven that is not really necessary to get that good solid crusting on the outside of a steak.

The most important thing is to get all the moisture off the surface of the steak so make sure and pat your filets really well with a dry paper towel or two all over including the sides.

Next liberally apply kosher salt and cracked black pepper to help form that crust and season the meat as well. Either sprinkle the steak with both and then gently press it in with your hands, or simply roll and press the steak onto the salt and pepper mixed together on a plate.

Also for the really best crusts on steak, I love to use my cast iron skillet. I heat it up really hot on the stove for about 3-4 minutes. Then I add a very light layer of canola oil into the pan and after another minute or two I add in my steaks. I might add you want to have your vent hood on for this process or your smoke alarm just may go off scaring your little dogs to death...yes that happened.

If your skillet is smoking hot, a nice brown crust should form pretty quickly (about 1-2 minutes per side), and then you’ll need to flip them over and do the same on the other side.

See that crust? That’s exciting stuff and it will hold all the juices in your steak and make it scrumptious.  Don’t forget to do the sides!

When you have them all browned, remove them from the pan to a lined baking sheet.  We don’t want you doing unnecessary dishes on Valentines Day now do we?

Put them into your 400 degree oven and check them at about 7 minutes. Depending on the thickness of your filets, it could take anywhere from 7-13 minutes to reach an internal temperature of 135-140 degrees, which is how we like them for a perfect medium to  medium-rare steak.  Remember that as your steak comes out of the oven, it will continue to cook a bit more so I always remove them a few minutes earlier than the recommended cooking times.  If you like rare, go for 125 degrees.  Anything more done than that? I refuse to give directions because that is just ruining a beautiful piece of meat man!

I always use a meat thermometer inserted at an angle into the center of the steak to determine this perfectly. Some people perfect the feel of doneness on a steak by pushing it with their finger, but I don’t play around with expensive meat. I use the thermometer!

While those are in the oven, you can make the sauce.

Using the same iron skillet add 2 tablespoons of butter and let it start to sizzle.

Add in one 8-ounce package of sliced cremini mushrooms. You can use regular sliced white button mushrooms if you can’t find them but cremini’s are baby portobella mushrooms and I kind of prefer them.

Stir them around until they get juicy and are browning. sprinkle with salt and pepper, give on last stir, then remove to a plate.

Add in another tablespoon of butter and one tablespoon of olive oil to the skillet and add in 2 chopped shallots (about 1/4 cup).

Stir this around for about 2 minutes, making sure you scrape any valuable brown bits off the bottom of the skillet,  then pour in 1/2 cup white wine. Keep scraping brown bits as you go.

Add in one large chopped garlic clove.

Stir another minute or two or until the wine reduces by half.

Then pour in 1 1/2 cups heavy cream.

And everyone said AMEN.

Add in 1 tablespoon of coarse ground mustard and 1 teaspoon horseradish, 1/4 teaspoon salt and a few cracks of black pepper along with a teaspoon of chopped fresh thyme.

Thyme, cream and mushrooms are INCREDIBLY good partners.

Stir this up and let it gently bubble for a minute or two. It will thicken up …then spoon it on a platter and top with your steaks (that you’ve removed from the oven and let rest at least 5 minutes)

Spoon some of those glorious mushrooms on top and just to make it pretty, a sprig of fresh thyme.

I hope you’ll try this amazing recipe for Valentine’s Day, an anniversary or just a special date night at home.

You won’t be sorry!

2

Filet Mignon with Mushrooms and Mustard Cream Sauce

15 min

15 min

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FOR THE STEAKS

2 filet mignon steaks

2 T canola oil

1 t. kosher salt

1 t cracked black pepper

FOR THE MUSHROOMS TOPPING

2 T. butter

1 (8 oz) package sliced cremini mushrooms

sprinkle of salt and pepper

FOR THE SAUCE

1 T. butter

1 T. olive oil

2 large shallots, chopped (1/4 cup)

1 large garlic clove chopped

1/2 c. dry white wine

1 1/2 c. heavy cream

1 T. fresh thyme

1 t. horseradish

1 T. coarse ground mustard

1/2 t. kosher salt

1/4 t. cracked black pepper

Preheat oven to 400º.

Heat iron skillet five minutes over high heat.

Add canola oil to skillet and let heat up

Pat dry steaks with paper towel

Season steaks all over with salt and pepper

Using tongs, Add steaks to iron skillet and sear on each side 2 minutes or until brown crust forms. Make sure and do sides also.

Remove steaks to foil lined baking sheet and place in oven 7-13 minutes checking at 7 minutes to see if meat thermometer registers 130º for medium rare or 135º for medium. Remove from oven and let rest.

While steaks are cooking, add 2 tablespoons butter to iron skillet and let bubble then add mushrooms

Cook mushrooms until glossy, tender and browning, 4-5 minutes.

Sprinkle mushrooms with salt and pepper and then remove mushrooms to a plate.

Add in 1 tablespoon butter and 1 tablespoon olive oil to same iron skillet

Add in shallots and stir a minute or two.

Add in white wine and garlic and let wine reduce by half, 2-3 minutes

Add in cream, thyme, mustard and horseradish

Add in salt and pepper and stir well allowing sauce to bubble and thicken up 1-2 minutes.

Spoon sauce over plates and top with filets

Top filets with mushrooms

Garnish with chopped thyme on sauce and thyme sprig on top of each steak.

ENJOY!

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