This filet mignon with mustard cream and wild mushrooms brings together rich, tender beef with a velvety mustard cream sauce and earthy mushrooms. It’s an elegant dish perfect for special occasions or a romantic dinner at home.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound mixed wild mushrooms (shiitake, cremini, or similar), trimmed
- Kosher salt and freshly ground pepper
- 4 (6-ounce) beef fillets, about 1 ½ 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 (optional)
Directions
- Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes. Remove from skillet and set aside.
- Wipe out the skillet. Heat the remaining 1 tablespoon butter over high heat until hot. Season the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer beef to a platter.
- Add shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Stir in mustard and heavy cream, then bring to a boil. Cook until slightly thickened, about 3 minutes. Stir in parsley.
- Spoon the mustard cream sauce onto plates, place the beef on top, and scatter mushrooms over the steaks. Garnish with extra parsley if desired.
Serving Suggestions
Serve with roasted potatoes or steamed asparagus for a complete, elegant meal.
