Best 2 Filet Mignon With Mustard And Mushrooms Recipes

Indulge in a culinary masterpiece with our curated collection of filet mignon recipes. From the classic combination of mustard and mushrooms to the tantalizing flavors of blue cheese and bacon, these dishes are sure to impress. Get ready to tantalize your taste buds with tender, juicy filet mignon cooked to perfection and paired with exquisite sauces and sides. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating a memorable meal that will leave your guests craving more.

Here are our top 2 tried and tested recipes!

FILET MIGNON WITH MUSHROOMS

Filet Mignon with Mushrooms image

This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.

Provided by Brian Wren

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

2 slices bacon
1 ½ tablespoons unsalted butter, divided
1 clove garlic, mashed to a paste
6 medium (blank)s white mushrooms, thinly sliced
1 pinch salt and ground black pepper to taste
⅓ cup bourbon
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 steaks filet mignon steaks, about 1 inch thick

Steps:

Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
Pat steaks dry with paper towels and sprinkle with salt and pepper.
Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g

FILET MIGNON WITH MUSTARD AND MUSHROOMS

Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

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 1/4-inch thick
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 heavy cream
1/4 cup good Dijon mustard
1/2 teaspoon whole grain mustard
2 tablespoons minced fresh parsley

Steps:

Preheat the oven to 400 degrees F. 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 on all sides (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 F on a meat thermometer for medium-rare. Remove from the oven, cover the 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 salt and 1/4 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 seasonings.
Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Tips:

For the best results, use high-quality filet mignon steaks that are at least 1 inch thick.
To ensure even cooking, bring the steaks to room temperature before cooking.
Sear the steaks in a hot skillet or grill to create a flavorful crust.
Finish cooking the steaks in the oven to achieve the desired doneness.
Let the steaks rest for a few minutes before slicing and serving to allow the juices to redistribute.
Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Filet mignon with mustard and mushrooms is a classic dish that is sure to impress your guests. The tender and juicy steaks are complemented perfectly by the rich and flavorful sauce. This dish is perfect for a special occasion or a romantic dinner. With a little planning and effort, you can easily create this delicious and elegant meal at home.