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 up 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. 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 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 like 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 guess work 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 with creating 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
Protein: 29g / %
Carbs: 3g / %
Fat: 35g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- 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.
- Pour in the white wine and cook until reduced by half.
- Reduce the heat to medium and stir in the coconut cream; simmer for about 4 or 5 minutes or until the cream thickens.
- Add the mustard and fresh parsley; season to taste with salt and pepper.
- Heat another skillet over high heat.
- Season the filets with sea salt and freshly ground black pepper.
- 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.