Filet Mignon with Mustard Cream Sauce
Ingredients
The steak
-
4
steaks
filet mignon (6 oz each)
-
2
tablespoons
unsalted butter
-
to taste
salt
-
to taste
pepper
-
4-5
cloves
garlic
-
5-6
sprigs
fresh thyme
The mustard cream sauce
-
1
tablespoon
unsalted butter
-
¼
cup
minced shallots
-
1
clove
garlic (minced)
-
½
cup
heavy cream
-
1
tablespoon
dijon mustard
-
1
tablespoon
stone ground mustard
-
1
teaspoon
fresh thyme
-
to taste
salt
-
to taste
pepper
-
1-2
tablespoons
water (optional)
The sautéed mushrooms
-
1
tablespoon
unsalted butter
-
3
oz
shitake mushrooms (sliced)
-
5
oz
baby bella mushrooms (sliced or quartered)
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
Instructions
- Sauté the mushrooms in a hot cast iron skillet with butter for 3-5 minutes until soft and browned, then season with salt and pepper.
- Allow the steaks to sit at room temperature for 30 minutes, then season both sides with salt and pepper.
- Preheat the oven to 400°F and heat a cast iron skillet on high heat, then add butter and the seasoned steaks.
- Sear the steaks for 2 minutes on each side, adding garlic and thyme to the skillet while basting the steaks with melted butter.
- Transfer the skillet to the oven and cook the steaks to your desired doneness, then let them rest for 5 minutes.
- In a separate skillet, sauté shallots and garlic in butter until translucent, then add cream, mustards, and thyme, whisking until combined and simmering for 2-3 minutes.
- Serve the rested steaks topped with the sautéed mushrooms and mustard cream sauce.
Nutrition Facts (estimated)
Servings
4
Calories
654
Total fat
53g
Total carbohydrates
7g
Total protein
37g
Sodium
351mg
Cholesterol
178mg
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