Filet Mignon with Mustard Sauce and Mushrooms

Remember this recipe when you invite important guests for lunch or dinner and want to impress them with your culinary skills. The combination of medium-cooked beef fillet, velvety mustard sauce, and delicious mushrooms is exceptional and will surely delight anyone who has the opportunity to try this dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, beef, fillet - lung roast

  • 600 g Meat, beef, fillet - lung roast

  • 2 spoons Oil, vegetable oil, canola

  • 2 spoons Butter, unsalted

  • 350 g Mushrooms, mushrooms, fresh

  • 2 spoons Alcohol, Wine, White

  • 1 spoon Oil, olive

  • 2 piece Shallot

  • 3 spoons Alcohol, Whisky

  • 300 ml Sweet cream

  • pieces Mustard

  • 0.5 teaspoons Mustard

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Tie the fillets with kitchen twine to help them retain their shape during cooking. Dry them thoroughly with paper towels, brush them with oil, and season on all sides with salt and freshly ground pepper.

  2. Place a pan on the stove and heat it well. Add the seasoned meat pieces to the hot pan and quickly sear them on all sides (top, bottom, and sides). Transfer the seared fillets to a baking dish and place them in the preheated oven for 8 to 12 minutes. When they are medium-cooked (the internal temperature reaches 50 to 55 degrees Celsius), remove them from the oven, loosely cover with a piece of aluminum foil, and let them rest for 10 minutes.

  3. Clean the mushrooms with a damp cloth and slice them. Melt butter in a pan and sauté the sliced mushrooms for 4 to 5 minutes, stirring occasionally. Once they release their liquid, add sherry and cook on low heat for 10 to 12 minutes. Season with salt and freshly ground pepper to taste.

  4. Peel and finely chop the shallot. In the pan used to cook the meat, heat olive oil and sauté the shallot. Add cognac and use a spatula to scrape the bottom of the pan, releasing all the caramelized bits that formed during cooking and searing. Cook for 2 minutes until most of the cognac evaporates, then stir in the cream. Simmer the sauce over moderate heat for 4 to 5 minutes or until it thickens slightly. Stir in the mustard at the very end. Season with pepper and salt to taste.

  5. Serve the roasted fillets on plates and remove the twine. Pour the sauce over them and garnish with the sautéed mushrooms. Serve the dish with a side of your choice.

Nutrition Information (Per 100g)

  • Calories: 144.96 kcal
  • Fat: 8.42 g
    • Saturated Fat: 2.54 g
  • Carbohydrates: 1.93 g
    • Sugars: 0.26 g
  • Protein: 12.54 g
  • Fiber: 0.26 g

Advice

Filet mignon is a thicker cut of meat taken from the narrow end or "head" of the tenderloin.