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  • Filet Mignon, Pan-fried Mushrooms and Creamy Mustard Sauce
Filet Mignon, Pan-fried Mushrooms and Creamy Mustard Sauce

Filet Mignon, Pan-fried Mushrooms and Creamy Mustard Sauce

Main course | Easy | 35 minutes
Main course
Easy
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Recipe details

Ingredients

For the sauce

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Directions

  1. Let the meat temper about an hour before cooking.
  2. Brush the piece of filet mignon with olive oil. Season with salt and pepper.
  3. In a very hot skillet sear the meat on both sides. Remove from fire. Set aside.
  4. Finish cooking in the oven for 10 to 15 minutes, or until the internal temperature reaches 63°C (145°F).
  5. Take out of the oven. Cover with foil. Let stand 10 minutes before slicing.
  6. In the same skillet, heat the garlic butter and olive oil. Cook the mushrooms for 3 to 5 minutes or until a nice golden color is obtained. Season with salt and pepper. Add the shallot. Cook for 1 minute. Keep warm.
  7. For the sauce, heat the butter and oil in a pan. Sweat the shallots and garlic for 1 minute.
  8. Deglaze with the white wine. Add the cream. Bring to a boil and reduce until desired consistency is reached.
  9. Remove from heat. Add Dijon mustard and maple syrup. Adjust seasoning. Mix.
  10. Slice the meat. Add the cooking juices from the meat to the sauce.
  11. Serve the beef filet mignon over the pan-fried mushrooms. Drizzle with creamy mustard sauce.

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