Filet Mignon with Mustard Cream and Wild Mushrooms
These bold, classic flavors come together beautifully on the plate and on the palate, creating the ideal foundation for the rich and captivating notes of cabernet sauvignon. With each bite, you can almost picture yourself immersed in the rustic charm of the French countryside.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
- Kosher salt and freshly ground pepper
- 4 (6-ounce) beef fillets, about 1 1/2 inches thick
- 1 shallot, finely chopped
- 2 tablespoons grainy mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optionalAdd to Shopping List
Instructions
- Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
- Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
- Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
Nutrition
Serving: 10g
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