Monday, August 13, 2012

Filet Mignon w/ Spicy Mustard Cream & Mushrooms

You know we love to preach the good word of “Thou must maketh a meal by ones own self while listening to jammin’ tunes.” Ok so we have never ever actually uttered those stupid words before but we do tell everyone that cooking while listening to some good music, will really enhance the entire experience and that’s all life really is, good experiences we hope to relive once in awhile. 

Today is National Filet Mignon Day and we are going to show you a simple way, to make a restaurant style Filet Mignon, with a sauce and some delicious Mushrooms to pull the flavors together.
Starting off with the steak itself, don’t over-season it, pound it or do anything that just doesn’t sound right. Like I always say, let the meat speak for itself, it won’t let you down.
Today’s Filet Mignon over Mustard Cream & Mushrooms should be made for someone you care about, because the end result will be, they will love you, after they finish dinner.
(click Read More for the entire recipe)

4 (6-oz) beef fillets, about 1 ½  in. thick
3 TBS unsalted butter
1 lb mixed wild Mushrooms (washed well & trimmed Shiitake and Crimini preferred)
Kosher Salt & freshly ground Black Pepper
1 Shallot (diced fine)
1 tsp Cayenne Pepper (powder)
2 tablespoons grainy mustard
1 cup Heavy Cream
2 TBS chopped fresh flat-leaf parsley, plus more for garnish, optional

Heat 2 TBS butter in a large, heavy nonstick skillet over medium-high heat until hot.
Add the mushrooms, ½ tsp  Kosher Salt and ½ ts Black Pepper. Cook, stirring occasionally, until browned, about 6 minutes.
Wipe out the skillet and heat the remaining 1 TBS butter in the skillet over high heat until hot.
Season the beef with a generous amount of both Kosher Salt& Black Pepper.
Sear the steaks over medium-high heat, turning only once halfway through, until a nice crust has formed, about 12 – 15 minutes for medium.
Transfer the steaks to a platter and loosely tent with aluminum foil.
Reduce the heat to medium under the Skillet and add the shallots, stirring, until golden, about 3 – 4 minutes.
Add the mustard, cayenne pepper & heavy cream then bring the mixture to a boil, cooking until slightly thickened, about 3 – 4 minutes.
At this point stir in the parsley.
Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top.
Garnish with additional parsley, if desired.

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