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Rather than serve this deliciously tender cut of beef with the typical Roquefort sauce or beef demi-glaze, try this tangy and quite flavorful mustard sauce! Often I will not dress the filets at all and have all three sauces in warm compote dishes or gravy boats and let my guests choose which ever one they are most enticed by!

Filet Mignon with Mustard and Mushrooms

Serves 4

Ingredients

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tbsps canola oil
1 1/2 tbsp fleur de sel
2 tsp coarsely cracked black peppercorns (use a mortar and pestle or meat tenderizer (hammer) and a plastic zip lock bag
2 tbsp unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tbsp dry sherry
Kosher salt and freshly ground black pepper
1 tbsp good olive oil
1/2 cup minced shallots (2 large shallots)
3 tbsp Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 tsp whole-grain mustard
2 tbsp minced fresh parsley leaves

Preparation

Preheat the oven to 400ºF.

Be sure your stove is well ventilated!

Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.

Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.

Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, remove to a bowl and set aside.

Add olive oil to the same skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.

Plating/Presentation

Remove the strings from the filets and place on 4 warm dinner plates.
Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

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