Filet Mignon With Mustard Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F. 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 F 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 (8-inch) saute pan over medium-low 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 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
• At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low 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.
• Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

Steps:

• Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

Steps:

• 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
• 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
• 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

Steps:

• Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
• Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
• Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
• Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
• Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
• Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
• Preheat oven to 375 degrees.
• Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Sprinkle both sides of steaks with salt and pepper.
• Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
• Remove steaks from pan; cover and keep warm.
• Add port and shallots to pan.
• Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
• Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
• Remove from heat; stir in mustard.
• Serve steaks with sauce.