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Filet Mignon with a Mustard Cream Sauce and Mushrooms

Filet Mignon with a Mustard Cream Sauce and Mushrooms

A classic food pairing with a full-bodied Cabernet Sauvignon.
Course Main Course, Main Dishes and Wine Pairings
Cuisine American, French
Keyword Filet Mignon with a Mustard Cream Sauce and Mushrooms
Servings 4
Author Jane, adpated from " Cooking for Jeffrey," Ina Garten


  • 4 Filet mignons, two inches thick, 10 oz. each
  • 3 tablespoons extra virgin olive oil, divided
  • 1-1/2 tablespoons coarse kosher salt
  • 2 teaspoons fresh black pepper coarsely ground
  • 2 tablespoons unsalted butter
  • 10 oz. shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 2 tablespoons dry Sherry
  • kosher salt and freshly ground black pepper
  • 1/2 cup shallots, minced
  • 3 tablespoons Cognac
  • 1-1/4 cup heavy cream
  • 1/4 cup Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 2 tablespoons fresh parsley leaves, minced


  • Preheat the oven to 400 degrees F. Turn on your stove's fan for good ventilation.
  • Dry the filets well. Tie each filet with cooking string so they are all the same shape. Combine and mix two tablespoons of kosher salt and 2 teaspoons of coarsely ground black pepper on a plate. Lightly brush each filet with olive oil. Roll the filets in the salt and pepper mixture covering all sides, press to adhere the seasoning.
  • Heat a 10-inch cast-iron skillet over high heat for 5-7 minutes. When the skillet is hot, add the filets and sear them all over, about 2 minutes per side. Transfer the filets from the skillet to a baking sheet and place in the oven for 8-12 minutes or until the filets register 135 degrees F on a meat thermometer for medium rare. Remove from the oven, cover with foil and let rest for 10 minutes.
  • In the mean time, melt the butter in a medium sauté pan over medium heat. Add the shiitake mushrooms and sauté for about 5-7 minutes or until they have released their juices. Add the Sherry, stir to combine and simmer for about 10-12 minutes or until the mushrooms are tender. Season with salt and pepper.
  • At the same time using the cast-iron skillet from earlier (no need to wipe it out) , add the shallots and sauté over medium heat for about 2 minutes. Add the Cognac and cook for about 2 minutes, stirring to deglaze the skillet. When the Cognac has evaporated and the shallots are tender, stir in the heavy cream and simmer for about 5 minutes or until thickened. Stir in the mustards and adjust for seasoning.
  • To Serve: Remove the string from the filets. Place the filet on individual plates, spoon the mustard cream sauce around the filet and top with mushrooms. Garnish with parsley.