Everyone wins when renowned chef and TV host Ina Garten launches a new cookbook. She wrote her newest collection in honor of the dishes her husband, Jeffrey, loves most of all, which means we’re sure to love them, too. Garten’s favorite French bistro meal is a filet mignon with mustard and mushrooms, so it’s automatically one of our favorites too!
When Jeffrey and I eat out in Paris, I love to order a classic filet of beef with mustard sauce. The rich beef and the creamy, spicy sauce are a great combination. This is my version of that dish, with some wild mushrooms added for even more flavor.
I make cracked black peppercorns with a mortar and pestle.
- 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 Dijon mustard
- 1/2 teaspoon whole-grain mustard
- 2 tablespoons minced fresh parsley leaves
For the filet mignon
Preheat the oven to 400 degrees. 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.
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.