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Wild Mushrooms and a Creamy Mustard Sauce
Wild mushrooms and a
creamy mustard sauce dress up filet mignon steaks for a luxurious dinner.
Chef's tip: Use
a mortar and pestle to crack the black peppercorns.
Ingredients
- 4 (2-inch-thick) filets mignons, tied
(10 to 12 ounces each)
- 2 tablespoons canola oil
- 1 1/2 tablespoons fleur de sel
- 2 teaspoons coarsely cracked black
peppercorns
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, stemmed
and sliced into 1/4-inch pieces
- 2 tablespoons dry sherry
- Kosher salt and freshly ground black
pepper
- 1 tablespoon good olive oil
- 1/2 cup minced shallots (2 large
shallots)
- 3 tablespoons Cognac or brandy
- 1 1/4 cups cups heavy cream
- 1/4 cup Dijon mustard
- 1/2 teaspoon whole-grain mustard
- 2 tablespoons minced fresh parsley
leaves
Preparation
- Preheat the oven to 400ºF. Be sure your
stove 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 fleur de sel 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) saute pan over medium heat. Add the mushrooms and saute 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 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
- Next instructions, click here
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