Filet Mignon with Mushrooms and Mustard-Red Wine Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total prep 459 calories/serving
Filets mignons are cut from the center of a beef tenderloin, the tenderest cut of beef there is. The meat is mild in flavor and comparatively low in fat, so it is usually served with a rich sauce. Here mustard is the secret weapon. playing a double role as flavor enhancer and thickener for the red wine mustard sauce.
- Put oven rack in middle position and preheat oven to 350°F.
- Pat meat dry and season all over with about ¾ teaspoon salt and ½ teaspoon black pepper (total).
- Heat oil and 1 tablespoons butter in a 10-inch heavy skillet (not nonstick) over moderately high heat until foam from butter subsides, then sear steaks until a deep brown crust forms, about 3 1/2 minutes on each flat side. Transfer steaks to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 10 to 12 minutes.
- Meanwhile, add shallots to skillet and cook over medium heat, stirring, until shallots are softened, about 3 minutes. Add mushrooms, thyme, ¼ teaspoon salt and ¼ teaspoon pepper to skillet and cook, stirring, until mushrooms are wilted, 3 to 5 minutes. Stir mustard into wine to dissolve, then add mixture to skillet and bring to a boil over high heat. Boil until wine is reduced to about 1/3 its original volume and sauce is slightly thickened, 5 to 8 minutes. Stir in remaining 3 tablespoons butter, and cook, swirling pan, until butter has been incorporated into the sauce. Season with salt and pepper to taste.
- Remove steaks from oven and let stand on a plate, tented with foil to keep warm, 5 to 10 minutes. Add any juices from plate to sauce and serve over steaks.