Filet Mignon with Mustard & Mushrooms | Recipes

Ingredients

• 4 steaks, 5 cm thick (283–340 g each; 10–12 oz), tiedfilet mignon
• 30 ml (2 tbsp)rapeseed oil
• 15 ml (1 tbsp)fleur de sel
• 15 ml (1 tbsp)coarsely cracked black pepper
• 42 g (3 tbsp)unsalted butter
• 450 g (1 lb), stems removed and caps sliced 6 mm thickcremini mushrooms
• 30 ml (2 tbsp)dry sherry
• 2.5 ml (½ tsp)kosher salt
• 2.5 ml (½ tsp)black pepper
• 30 ml (2 tbsp)olive oil
• 45 ml (3 tbsp), mincedshallots
• 45 ml (3 tbsp)Cognac
• 300 ml (1¼ cups)double cream
• 30 ml (2 tbsp)Dijon mustard
• 30 ml (2 tbsp)wholegrain mustard
• 30 ml (2 tbsp), mincedfresh parsley leaves

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Make sure the kitchen is well ventilated.

2. 2

   Season and sear

   Heat a large 25 cm (10-inch) cast-iron frying pan over high heat for 5–7 minutes. Pat the steaks dry and brush them all over with the rapeseed oil. Mix the fleur de sel and cracked pepper on a small plate, then roll each steak in the seasoning over its top, bottom and sides, pressing gently so it sticks. When the pan is very hot, sear the steaks evenly on all sides, for about 2 minutes per side.

3. 3

   Roast and rest

   Move the steaks to a baking tray and set the frying pan aside. Roast for 8–12 minutes, until a meat thermometer reads 49°C (120°F) for medium rare. Remove the tray from the oven, cover tightly with foil and leave the steaks to rest for 10 minutes.

4. 4

   Cook the mushrooms

   Meanwhile, melt the butter in a medium 25 cm (10-inch) sauté pan over medium heat. Add the mushrooms and cook for 4–5 minutes, until they release their juices. Stir in the sherry and cook for 10–12 minutes, until the mushrooms are cooked through. Season with 2.5 ml (½ tsp) kosher salt and 2.5 ml (½ tsp) pepper, then set aside.

5. 5

   Make the sauce

   At the same time, add the olive oil to the steak pan without wiping it out. Add the shallots and cook over medium heat for 2 minutes. Pour in the Cognac, scrape up the browned bits and cook for 2 minutes, until the Cognac has evaporated and the shallots are tender. Stir in the cream and simmer for 4–5 minutes, until thickened. Mix in both mustards and taste for seasoning.

6. 6

   Plate and serve

   Remove the strings from the steaks and place them on 4 warm dinner plates. Spoon the mustard sauce around each steak, add the mushrooms on top and finish each plate with parsley. Serve hot.

What is filet mignon with mustard and mushrooms?

Filet mignon is a tender cut taken from the beef tenderloin, and this preparation pairs it with a rich pan sauce and sautéed mushrooms. The dish takes cues from classic steakhouse cooking, combining hard searing with a short oven finish.

Mustard gives the cream sauce a savoury, gently sharp edge, while sherry adds depth to the mushrooms. Cooking the two accompaniments separately lets each keep its own flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 58g protein, 9g carbs, 79g fat.

The beef supplies most of the protein, while the cream and butter contribute much of the fat; the small amount of carbohydrate comes mainly from the mushrooms, shallots and cream. Pair a steak and its toppings with a generous portion of vegetables, and add a modest serving of potatoes if you want more carbohydrate.

Choosing the steak

Thickness: The recipe calls for steaks about 5 cm thick. Their thickness affects how long they need in the oven, so use the thermometer reading rather than time alone to judge doneness.

Tying: The steaks are tied for cooking, helping them keep a neat shape. Remove the strings before plating.

Getting a good sear

Dry surfaces: Pat the steaks thoroughly with paper towels before oiling and seasoning them. Moisture on the surface can hinder browning.

Hot pan: Give the cast-iron pan the full 5–7 minutes to heat. Sear all sides, including the edges, and ventilate the kitchen as the recipe advises.

Cooking the mushrooms

Release their juices: Cook the mushrooms in butter for 4–5 minutes until they give off liquid, then add the sherry. Continue for 10–12 minutes, until cooked through.

Keep them separate: Set the cooked mushrooms aside rather than mixing them into the sauce. This preserves the recipe’s distinct mushroom topping.

Making the mustard sauce

Fond: Use the steak pan without cleaning it so the browned residue can be scraped up as the Cognac deglazes the pan. Let the Cognac cook for 2 minutes before adding the cream.

Finish: Simmer the cream for 4–5 minutes until thickened, then stir in both mustards. Taste the sauce before serving and adjust its seasoning if needed.

Resting and checking doneness

Temperature: For the recipe’s medium-rare target, remove the steaks from the oven when the thermometer reads 49°C (120°F). Insert the thermometer into the centre of a steak for a useful reading.

Rest: Cover the tray tightly with foil and leave the steaks for 10 minutes. Resting is part of the method; prepare the sauce and mushrooms so the meal can still be served hot.

What to serve alongside

The recipe serves the steaks with mustard sauce and mushrooms, so a simple vegetable side can balance the richness. Green beans, leafy greens or steamed broccoli would fit without competing with the main flavours.

For a more substantial plate, add potatoes or bread to take up any extra sauce. Keep the side dishes ready before plating, as the steaks are best served straight after resting.

Recipe notes & tips

• Dry the steaks well before brushing them with oil so their surfaces can brown.
• Heat the cast-iron pan for the full 5–7 minutes before adding the meat.
• Use a meat thermometer to check the centre of a steak rather than relying on oven time alone.
• Keep the pan for the sauce; the browned bits help build its flavour.
• Prepare the mushrooms and sauce while the steaks roast and rest, as the recipe directs.
• Warm the dinner plates before serving so the food stays hot.

Variations

• Use chestnut mushrooms: Slice them to a similar thickness and cook them as directed.
• Swap the sherry: Use dry white wine in the mushroom pan for a different flavour.
• Adjust the mustard: Change the balance of Dijon and wholegrain mustard to suit your taste.
• Add thyme: Stir a little chopped thyme into the mushrooms while they cook.
• Serve with greens: Add steamed green vegetables for a fresh, simple side.

Common mistakes to avoid

• Crowding the pan: Sear the steaks in batches if they do not fit with space around them.
• Skipping the pan preheat: Give the cast iron 5–7 minutes over high heat before searing.
• Guessing doneness: Check the centre with a thermometer and aim for 49°C (120°F) before resting for medium rare.
• Wiping out the steak pan: Leave its browned residue in place to deglaze with Cognac.
• Rushing the mushrooms: Cook them for the stated time until cooked through rather than stopping when they first release liquid.
• Cutting the rest short: Leave the steaks covered for the full 10 minutes before plating.

How to store

Refrigerate leftover steak, mushrooms and sauce in separate airtight containers for up to 3 days. Reheat gently until hot, warming the sauce over a low heat and avoiding prolonged heating of the steak, which can make it less tender.

Frequently asked questions