Enjoy an elegant Filet Mignon with Cream Sauce & Mushrooms recipe, featuring tender seared filets, creamy mustard sauce, and sautéed mushrooms, perfect for a special dinner occasion.
Ingredients:
- 2 filet mignons, 10-12 oz each
- 1 tablespoon Melgarejo Hojiblanca EVOO
- 1 1/2 teaspoons Seasonello Herbal Salt
- 1 teaspoon coarsely cracked black peppercorn
- 1 tablespoon Butter Infused Olive Oil
- 6 ounces mushrooms (Shiitake, Cremini, or Oyster), sliced
- 1 tablespoon dry sherry
- Kosher salt and black pepper, to taste
- 2 teaspoons Tuscan Herb Infused Olive Oil
- 1/4 cup minced shallots
- 1 1/2 tablespoons brandy
- 3/4 cup heavy cream
- 2 tablespoons mustard
- Fresh parsley, for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Prepare Filet Mignons:
- Pat dry the filet mignons with paper towels. Tie each filet with kitchen string around the middle to hold its shape.
- Brush the filets with Melgarejo Hojiblanca EVOO and season evenly with Seasonello Herbal Salt and cracked black peppercorn.
- Heat a large skillet over high heat for 5-7 minutes. Once hot, add the filets and sear on all sides until evenly browned, about 2 minutes per side.
- Transfer the seared filets to a sheet pan and place in the preheated oven for 8-10 minutes for medium-rare. Remove from oven, cover tightly with aluminum foil, and let rest for 10 minutes.
- Prepare Mushrooms:
- In a separate sauté pan, heat Butter Infused Olive Oil over medium-low heat. Add sliced mushrooms and sauté for 4-5 minutes.
- Stir in dry sherry and continue cooking for another 8-10 minutes, until mushrooms are cooked through. Season with salt and black pepper. Set aside.
- Prepare Cream Sauce:
- Using the skillet used to sear the filets, add Tuscan Herb Infused Olive Oil. Heat over medium-low heat and add minced shallots. Cook for about 2 minutes until softened.
- Add brandy to deglaze the skillet, stirring until the brandy evaporates and the shallots are tender.
- Stir in heavy cream and simmer until the sauce thickens slightly.
- Stir in mustard and season with salt and pepper to taste.
- Serve:
- Remove kitchen strings from filets and plate them.
- Spoon the cream mustard sauce around each filet. Top with sautéed mushrooms, garnish with fresh parsley, and serve hot.