Filet Mignon with Cream Sauce & Mushrooms

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:

1. Preheat oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 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.