Filet Mignon with Mushrooms in Mustard Sauce
Ingredients for 4 portions
- 4 steaks of filet mignon (about 5 cm thick)
- 600 g beef fillet
- 2 tbsp sunflower oil
- 3 tbsp butter
- 350 g fresh mushrooms
- 2 tbsp dry sherry
- 1 tbsp olive oil
- 2 large shallot bulbs
- 3 tbsp brandy
- 300 mL cream
- 1–2 tbsp Dijon mustard
- 0.5 tsp wholegrain mustard
- salt and freshly ground pepper
- Preheat oven to 200 ºC. Tie up pieces of beef fillet with a kitchen string to preserve their shape during baking.
- Carefully dry them with a paper towel, smear with sunflower oil and season with salt and freshly ground pepper from all sides.
- Heat well a frying pan. Put the seasoned steaks on the hot pan and quickly fry them from all four sides.
- Put the fried steaks on a baking sheet and place into the preheated oven for 8–12 minutes. Remove the medium rare steaks (when the temperature in the oven reaches 50–55 ºC) from the oven, cover them loosely with kitchen paper or aluminium foil, and leave for 10 minutes.
- Clean the mushrooms, wipe them with a damp cloth, and then cut into pieces.
- Melt butter in a pan and fry the sliced mushrooms for 4–5 minutes. When the mushrooms release liquid, pour them with sherry and cook on low heat for about 10–12 minutes.
- Season to taste with salt and freshly ground pepper.
- Peel and chop finely the shallot bulbs. Heat olive oil in the frying pan, in which the meat was cooked, and fry there shallots.
- Pour brandy and mix thoroughly with a cooking spatula, scraping all the stuck pieces formed when baking and frying from the pan bottom. Cook for 2 minutes, until the brandy boils, then add the cream.
- Cook the sauce on moderate heat for 4–5 minutes until it thickens slightly. At the end, add some mustard to the sauce.
- Add salt and pepper to taste.
- Put the baked fillets on a plate. Add sauce and fried mushrooms. Serve the dish with a desired side.
Filet mignon (French for “tender fillet” or “dainty fillet”) is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer.