Filet Mignon With a Mushroom and Mustard Sauce Recipe

5 from 1 vote

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

Cook Time 25

Total Time 40

Servings

Calories 835kcal

Cost 10

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.