Steak University

Filet Mignon in Mustard Cream Sauce with Mushrooms

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Servings	Prep Time
2people	5minutes

Cook Time

30minutes

Ingredients

26 oz USDA Prime Filet Mignon
2tbsp Butter
2tbsp olive oil
8oz sliced mushrooms
1/2cup red wine
2tbsp Dijon Mustard
1/4cup Beef Broth
1/4cup Heavy Whipping Cream
1/2tsp Basil
1/2tsp thyme
1tsp Onion Powder
1/2tbsp Salt & Pepper

Instructions

Let your filet mignon rest at room temperature for about 30 minutes and season with salt and pepper. Meanwhile, heat butter in a skillet over medium heat. Sauté mushrooms until tender, sprinkling a little salt and pepper on them as you stir. Set aside.
Add oil to skillet and allow to heat. Then, add filets. Cook for 5-6 minutes on each side until each side is golden brown. Turn each filet on its side with tongs and hold for about 1 minute until browned; roll slightly and sear, continuing to cook this way until all edges are seared and the filets cooks to your desired level of doneness. Place cooked filets on cutting board and allow to rest for 10 minutes.
Meanwhile, slowly add wine to the skillet and deglaze the pan, scraping up the cooked bits. Add broth, stir, and let the mixture boil for about 5 minutes, or until it reduces to about half.
Whisk in heavy cream, mustard, basil, thyme, and onion powder. Let the mixture come to a boil, stir, and then reduce heat to low. Simmer for about 10 minutes, or until mixture thickens.
Pour a generous portion of sauce over each filet. Enjoy!

Recipe Notes

If there’s one thing we love about filet mignon, it’s how incredibly versatile it is in letting you be as creative as you want to be while still giving you that elegance it’s known for. This dish is a hearty way to enjoy filet mignon. Want some more recipe inspiration? Head to Steak University for recipes and cooking tips for every steak cut you love.

Related posts: