Filet mignon isn't an everyday meal, but when you do make it, go all out with this elegant mushroom-mustard sauce variation.
This 15-minute mushroom sauce for steak showcases earthy baby bella mushrooms, savory aromatics, and tangy Dijon mustard bathed in a rich and cheesy sauce. It’s incredibly hearty, indulgent, and satisfying!
This Keto Filet Mignon with Mushroom Sauce is creamy, savory and restaurant-quality but easy to make at home for a low-carb dinner.
Filet Mignon with Mustard & Mushrooms from Barefoot Contessa. Preheat the oven to 400 degrees. Be sure your stove is well ventilated Heat a large…
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for a…
Filet Mignon with Mustard & Mushrooms from Barefoot Contessa. Preheat the oven to 400 degrees. Be sure your stove is well ventilated Heat a large…
This Keto Filet Mignon with Mushroom Sauce is creamy, savory and restaurant-quality but easy to make at home for a low-carb dinner.
Elevate your pasta game with this creamy Dijon mustard pasta recipe. Linguine tossed with a savory mushroom sauce infused with tangy Dijon m
This cream sauce made with bourbon and baby bella mushrooms adds sweet and savory flavor to beef, chicken, or pork.
These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
Juicy chicken breast in a creamy parmesan mustard sauce with tender mushrooms. Easy to make and ready in 30 minutes.
Don't be intimidated by these recipes, either.
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for a…
Book: Cooking for Jeffrey Episode: — Rating: 5/5 How Easy Is That: Advanced Store Bought Is Fine: Heavy cream Pricey Ingredients: — Hard-to-find: — Recipe on BarefootContessa.com …
Oh my goodness gravy (literally) but these filet mignon steaks are DELICIOUS. And you won’t even believe how easy they are to make. A quick sear on all sides and then pop them in the oven while you finish making the sauce in the pan and you can have an amazing Valentine’s Day recipe to wow your honey with in no time! We had these last night with some grilled asparagus and a chopped salad and it was the perfect meal. All it needed was something decadent for dessert to make it the perfect Valentine’s Day Meal for next week. Gonna have to work on that… Let me show you just how easy this was. To begin, preheat your oven to 400º. I’ve always been told it’s best to take your steaks out of the refrigerator and let them come to room temperature. Recently however, tests have proven that is not really necessary to get that good solid crusting on the outside of a steak. The most important thing is to get all the moisture off the surface of the steak so make sure and pat your filets really well with a dry paper towel or two all over including the sides. Next liberally apply kosher salt and cracked black pepper to help form that crust and season the meat as well. Either sprinkle the steak with both and then gently press it in with your hands, or simply roll and press the steak onto the salt and pepper mixed together on a plate. Also for the really best crusts on steak, I love to use my cast iron skillet. I heat it up really hot on the stove for about 3-4 minutes. Then I add a very light layer of canola oil into the pan and after another minute or two I add in my steaks. I might add you want to have your vent hood on for this process or your smoke alarm just may go off scaring your little dogs to death...yes that happened. If your skillet is smoking hot, a nice brown crust should form pretty quickly (about 1-2 minutes per side), and then you’ll need to flip them over and do the same on the other side. See that crust? That’s exciting stuff and it will hold all the juices in your steak and make it scrumptious. Don’t forget to do the sides! When you have them all browned, remove them from the pan to a lined baking sheet. We don’t want you doing unnecessary dishes on Valentines Day now do we? Put them into your 400 degree oven and check them at about 7 minutes. Depending on the thickness of your filets, it could take anywhere from 7-13 minutes to reach an internal temperature of 135-140 degrees, which is how we like them for a perfect medium to medium-rare steak. Remember that as your steak comes out of the oven, it will continue to cook a bit more so I always remove them a few minutes earlier than the recommended cooking times. If you like rare, go for 125 degrees. Anything more done than that? I refuse to give directions because that is just ruining a beautiful piece of meat man! I always use a meat thermometer inserted at an angle into the center of the steak to determine this perfectly. Some people perfect the feel of doneness on a steak by pushing it with their finger, but I don’t play around with expensive meat. I use the thermometer! While those are in the oven, you can make the sauce. Using the same iron skillet add 2 tablespoons of butter and let it start to sizzle. Add in one 8-ounce package of sliced cremini mushrooms. You can use regular sliced white button mushrooms if you can’t find them but cremini’s are baby portobella mushrooms and I kind of prefer them. Stir them around until they get juicy and are browning. sprinkle with salt and pepper, give on last stir, then remove to a plate. Add in another tablespoon of butter and one tablespoon of olive oil to the skillet and add in 2 chopped shallots (about 1/4 cup). Stir this around for about 2 minutes, making sure you scrape any valuable brown bits off the bottom of the skillet, then pour in 1/2 cup white wine. Keep scraping brown bits as you go. Add in one large chopped garlic clove. Stir another minute or two or until the wine reduces by half. Then pour in 1 1/2 cups heavy cream. And everyone said AMEN. Add in 1 tablespoon of coarse ground mustard and 1 teaspoon horseradish, 1/4 teaspoon salt and a few cracks of black pepper along with a teaspoon of chopped fresh thyme. Thyme, cream and mushrooms are INCREDIBLY good partners. Stir this up and let it gently bubble for a minute or two. It will thicken up …then spoon it on a platter and top with your steaks (that you’ve removed from the oven and let rest at least 5 minutes) Spoon some of those glorious mushrooms on top and just to make it pretty, a sprig of fresh thyme. I hope you’ll try this amazing recipe for Valentine’s Day, an anniversary or just a special date night at home. You won’t be sorry! 2Filet Mignon with Mushrooms and Mustard Cream Sauce15 min 15 min Save Recipe Print Recipe My Recipes My Lists My Calendar FOR THE STEAKS2 filet mignon steaks2 T canola oil1 t. kosher salt1 t cracked black pepperFOR THE MUSHROOMS TOPPING2 T. butter1 (8 oz) package sliced cremini mushroomssprinkle of salt and pepperFOR THE SAUCE1 T. butter1 T. olive oil2 large shallots, chopped (1/4 cup)1 large garlic clove chopped1/2 c. dry white wine1 1/2 c. heavy cream1 T. fresh thyme1 t. horseradish1 T. coarse ground mustard1/2 t. kosher salt1/4 t. cracked black pepperPreheat oven to 400º.Heat iron skillet five minutes over high heat.Add canola oil to skillet and let heat upPat dry steaks with paper towelSeason steaks all over […]
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for a…
This 15-minute mushroom sauce for steak showcases earthy baby bella mushrooms, savory aromatics, and tangy Dijon mustard bathed in a rich and cheesy sauce. It’s incredibly hearty, indulgent, and satisfying!
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for a…
A quick herby sauce, salad dressing or dip, this simple creamy tarragon mustard sauce celebrates this beloved, easy to grow herb. Simply blend fresh tarragon, garlic and mustard with some…
Filet mignon isn't an everyday meal, but when you do make it, go all out with this elegant mushroom-mustard sauce variation.
This creamy Dijon mustard sauce is a delicious and easy way to add tangy and savory flavor to your next main course. Made with two kinds of mustard and rich heavy cream, it is a foolproof recipe that is lick off the spoon delicious.
This Keto Filet Mignon with Mushroom Sauce is creamy, savory and restaurant-quality but easy to make at home for a low-carb dinner.
follow 5Flavours COMFORT FOOD! – Jump To Recipe – A stellar, genuine retro classic here presented in it’s ...
This 15-minute mushroom sauce for steak showcases earthy baby bella mushrooms, savory aromatics, and tangy Dijon mustard bathed in a rich and cheesy sauce. It’s incredibly hearty, indulgent, and satisfying!
Using just 6 simple ingredients including salt and pepper, my Worcestershire Mushrooms and Onions Sauce is perfect for serving with everything from chicken, to steak, pork, burgers, and more!
Deliciously rich and creamy, these easy to make tarragon mushrooms come together quickly and easily with just a few basic ingredients.
It's not hard to make a delicious, impressive-looking meal. In fact, this filet mignon recipe is so easy that even a culinary novice can whip it up in no time. The secret? Mushroom sauce. Whether you're looking for something special to serve at a dinner party or just want an easy weeknight meal, this dish is sure to please. So get out your skillet and give it a try!
This Keto Filet Mignon with Mushroom Sauce is creamy, savory and restaurant-quality but easy to make at home for a low-carb dinner.
These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special touch at this easy recipe!
