This Saturday, the 13th of August, we celebrate National Filet Mignon Day!
This is an occasion that celebrates the creation of the delicious filet mignon. This is because the meat of a filet mignon just melts in the mouth and is a pure definition of decadence and magnificence in the world of cooking. Filet mignon is a tender and expensive cut of beef. It is considered the king of steaks because of its melt-in-your-mouth texture. Although this beef cut can be quite costly when dining out, it is much less expensive to make at home, especially if you purchase a whole tenderloin. It is not a surprise that the dish is so delicious and one of the top favourites in every home or restaurant.
As part of the celebration, we have prepared a delicious and flavoursome Filet Mignon with Mustard and Mushrooms recipe just for you. Celebrate in style and Bon appétit!
- 4 300g filets mignons (2-inch-thick)
- 2 tbs. canola oil
- 1 ½ tbs. fleur de sel
- 2 tsp. coarsely cracked black peppercorns
- 2 tbs. unsalted butter
- 340g cremini mushrooms (chopped)
- 2 tbs. dry sherry
- ½ Kosher salt
- ½ freshly ground black pepper
- 1 tbs. good olive oil
- ½ cup minced shallots (2 large shallots)
- 3 tbs. Cognac or brandy
- 1¼ cups heavy cream
- 4 tbs. Dijon mustard
- ½ tsp. whole-grain mustard
- 2 tbs. chopped fresh parsley leaves
- 15 min
- 35 min
1. Heat a Nea Marbell Magic Pan over high heat for 5 to 7 minutes.
2. Tie up the steaks in the middle to make it uniform in size and hold its shape while cooking.
3. Pat the filets dry with paper towels and brush all over with the canola oil.
4. 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.
5. When the magic pan is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
6. Transfer the steaks from the magic pan to a roasting tray (set the magic pan aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare.
7. Remove from the oven, cover the roasting tray tightly with aluminium foil, and allow to rest for 10 minutes.
8. Meanwhile, heat the butter in Una Frying pan 26cm, over medium heat.
9. Add the mushrooms and fry for 4 to 5 minutes, until they release their juices.
10. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through.
11. Sprinkle with ½ teaspoon kosher salt and ½ teaspoon pepper and set aside.
12. At the same time, add the olive oil to the magic pan (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes.
13. Add the Cognac, stirring to deglaze the magic pan, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender.
14. Stir in the cream and simmer for 4 to 5 minutes, until thickened.
15. Stir in the two mustards and taste for seasonings.
16. Remove the strings from the filets and place on 4 warm dinner plates.
17. Spoon the mustard sauce around the filets.
18. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley.