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Filet Mignon With a Mushroom Mustard and Sauce Recipe

Filet mignon is the kind of steak that we don’t all get to enjoy all of the time, so why not pair this dish with a delicious sauce to accompany it? While this recipe may not be that easy on the wallet, this works perfectly for an elegant dinner in and a lot less than if you chose to dine out.

Filet Mignon With a Mushroom and Mustard Sauce

Although the star of this dish is the filet mignon, your prep with be centered primarily on the creation of the mushroom mustard sauce, which takes this dish to the next level.

If you’re somewhat new to cooking at home, a dish like a filet mignon can sometimes create a fair amount of anxiety – it’s a lot to spend on a dish that may or may not turn out as you expect.

Some general tips when cooking and prepping for this meal: Make sure you purchase evenly cut filets (this will take a lot of guesswork out of how long to cook each); ensure that you heat a well-made pan evenly and watch each filet carefully so that they don’t burn.

Use a meat thermometer if you’re not able to tell when it is cooked to your desired doneness; nothing is more disappointing than under or over-cooking such a nice cut of meat. Also, give yourself time to create the sauce – don’t try to prep the steak at the same time.

If you’ve never used coconut cream before, it is different than coconut milk. You can sometimes find a can of it, but don’t worry if your grocery store doesn’t carry it. Place a can of full-fat coconut milk in the refrigerator overnight and just scoop off the cream from the top. Reserve the liquid at the bottom for a smoothie or other recipe.

For a complete plate, add a helping of a well-paired vegetable side. We like the simple herb-seasoned carrots with this dish – the flavor neutrality of the carrots works well with the stronger mustard flavor of the sauce.

Filet Mignon With a Mushroom and Mustard Sauce Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

Filet Mignon With a Mushroom and Mustard Sauce Recipe Preparation

Preparation

  1. Heat a skillet over medium-high heat.
  2. Add the olive oil and sauté the shallots and garlic for 2 to 3 minutes, then add the mushrooms and sauté for another 4 to 5 minutes.
  3. Pour in the white wine and cook until reduced by half.
  4. Reduce the heat to medium and stir in the coconut cream; simmer for about 4 or 5 minutes or until the cream thickens.
  5. Add the mustard and fresh parsley; season to taste with salt and pepper.
  6. Heat another skillet over high heat.
  7. Season the filets with sea salt and freshly ground black pepper.
  8. When the skillet is very hot, add the filets and sear evenly on both sides (2 to 4 minutes per side, depending on size) until cooked to desired doneness.
  9. Serve the filet mignons with the mushroom-mustard sauce poured on top and garnish with fresh parsley.
Filet Mignon With a Mushroom and Mustard Sauce Recipe
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Filet Mignon With a Mushroom and Mustard Sauce Recipe

Filet mignon isn't an everyday meal, but when you do make it, go all out with this elegant mushroom-mustard sauce variation.
Course Main Course
Cuisine American
Keyword filet mignon, mushroom, mustard sauce
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 835kcal
Cost 10

Ingredients

  • 4 filet mignons
  • 12 cremini mushrooms sliced
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1 ¼ cup coconut cream
  • ¼ cup Dijon or whole-grain mustard
  • ¼ cup white wine
  • 2 tbsp. olive oil
  • 2 tbsp. fresh parsley minced
  • Sea salt and freshly ground black pepper

Instructions

  • Heat a skillet over medium-high heat.
  • Add the olive oil and sauté the shallots and garlic for 2 to 3 minutes, then add the mushrooms and sauté for another 4 to 5 minutes.
    1 shallot, 2 garlic cloves, 2 tbsp. olive oil, 12 cremini mushrooms
  • Pour in the white wine and cook until reduced by half.
    ¼ cup white wine
  • Reduce the heat to medium and stir in the coconut cream; simmer for about 4 or 5 minutes or until the cream thickens.
    1 ¼ cup coconut cream
  • Add the mustard and fresh parsley; season to taste with salt and pepper.
    ¼ cup Dijon or whole-grain mustard, Sea salt and freshly ground black pepper, 2 tbsp. fresh parsley
  • Heat another skillet over high heat.
  • Season the filets with sea salt and freshly ground black pepper.
    Sea salt and freshly ground black pepper, 4 filet mignons
  • When the skillet is very hot, add the filets and sear evenly on both sides (2 to 4 minutes per side, depending on size) until cooked to desired doneness.
  • Serve the filet mignons with the mushroom-mustard sauce poured on top and garnish with fresh parsley.

Nutrition

Calories: 835kcal | Carbohydrates: 16g | Protein: 36g | Fat: 71g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 119mg | Sodium: 174mg | Potassium: 1103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 623IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 7mg