Ina Garten Filet Mignon with Mustard and Mushrooms

Ina Garten filet mignon with mustard and mushrooms turns thick seared beef, cremini mushrooms and a creamy Dijon sauce into a restaurant-style dinner in 1 hour 10 minutes. It's an easy steak dinner for date night, anniversary meals or a cozy family dinner, and it's cast iron skillet cooking.

Let the steaks rest for the full 10 minutes under foil, because that pause keeps the juices inside the beef. Slice in early and they run onto the plate, leaving the filets dry and the sauce thin.

Ina Garten built this dish after ordering classic filet with mustard sauce on dinner outings in Paris, then added mushrooms for extra flavor. She makes the sauce right in the skillet the steaks seared in, so all the browned bits flavor the cream.

Source: Cooking for Jeffrey (2016)

Ina Garten Filet Mignon with Mustard and Mushrooms

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

780

kcal

Thick filets get a hard sear in a screaming-hot skillet, then finish in the oven until tender and rosy inside. A creamy two-mustard sauce, built in the same pan, pools around them under sherry-soaked mushrooms.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
  

• 2 tablespoons canola oil
  

• 1 1/2 tablespoons fleur de sel
  

• 2 teaspoons coarsely cracked black peppercorns
  

• 2 tablespoons unsalted butter
  

• 12 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
  

• 2 tablespoons dry sherry
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon good olive oil
  

• 1/2 cup minced shallots (2 large shallots)
  

• 3 tablespoons Cognac or brandy
  

• 1 1/4 cups heavy cream
  

• 1/4 cup Dijon mustard
  

• 1/2 teaspoon whole-grain mustard
  

• 2 tablespoons minced fresh parsley leaves
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Make sure your stove is well ventilated, since the searing step gets smoky.
• Sear the filets: Heat a 10-inch cast-iron skillet over high heat for 5 to 7 minutes. Pat the 4 filets dry and brush them with 2 tablespoons canola oil. Then roll them in 1 1/2 tablespoons fleur de sel mixed with 2 teaspoons cracked black peppercorns, and sear them in the hot skillet for about 2 minutes per side, including the top, bottom and edges.
• Roast and rest: Move the steaks to a sheet pan, set the skillet aside, and roast them for 8 to 12 minutes until a thermometer reads 120 degrees for medium rare. Then cover the pan tightly with foil and let the steaks rest for 10 minutes.
• Cook the mushrooms: Meanwhile, melt 2 tablespoons butter in a 10-inch sauté pan over medium heat and add 12 ounces sliced cremini mushrooms. Cook for 4 to 5 minutes until they release their juices, then stir in 2 tablespoons dry sherry and cook for 10 to 12 minutes until cooked through. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
• Start the sauce: At the same time, add 1 tablespoon olive oil to the unwiped skillet, then 1/2 cup minced shallots, and cook over medium heat for 2 minutes. Pour in 3 tablespoons Cognac and stir to deglaze, cooking for 2 minutes until it evaporates and the shallots turn tender.
• Finish the sauce: Stir in 1 1/4 cups heavy cream and simmer for 4 to 5 minutes until thickened. Then stir in 1/4 cup Dijon mustard and 1/2 teaspoon whole-grain mustard, and taste for seasoning.
• Plate and serve: Snip the strings off the filets and set them on 4 warm dinner plates. Spoon the mustard sauce around them, top each steak with mushrooms, and finish with 2 tablespoons minced parsley. Serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

What temperature should filet mignon reach for medium rare?

Pull the steaks from the oven when a meat thermometer reads 120 degrees. They keep cooking a little while resting under the foil, so that's the right moment for a rosy medium-rare center.

Can I use a different pan if I don't have cast iron?

Any heavy, oven-safe skillet works, as long as you get it very hot before the steaks go in. A thin pan loses heat fast and won't give you the deep brown crust.

What can I use instead of Cognac in the sauce?

Brandy is the easy swap and works the same way, since both deglaze the pan and cook off quickly. Whichever you pick, let it evaporate fully so the sauce doesn't taste harsh.

Can I make the mushrooms ahead of time?

Yes, they can be cooked earlier in the day and kept in the fridge. Warm them gently while the sauce simmers, then spoon them over the steaks. The sauce itself is best made fresh, right in the steak skillet.

What's the most common mistake with this recipe?

Skipping the preheat on the skillet is the big one, because a lukewarm pan steams the steaks instead of searing them. Give it the full 5 to 7 minutes over high heat, and pat the filets dry first.