Filet Mignon

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Filet Mignon with Mustard Cream and Wild Mushrooms. When it is cooked right, it has a melt-in-your-mouth texture you just can’t get from other cuts. Avoid the overpriced, stuffy steakhouse and cook it at home.

Filet Mignon with Mustard Cream and Wild Mushrooms is decadent Holiday meal. This would be an excellent New Year’s Day dinner. Filet Mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French, this cut is always called filet de bœuf, as filet mignon refers to pork tenderloin. It’ll always be one of my favorite cuts of meat. It’s really easy, but considering the steep price tag, you want to do it right.

For the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven-safe. You’re starting on the stove top and ending in the oven. One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet – the oil should be almost smoking before you add the meat.

Serve this dish with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli, Sauteed Spinach & Garlic or Roasted Asparagus.


Filet Mignon with Mustard Cream and Wild Mushrooms

filet mignon 2685050

Filet Mignon with Mustard Cream and Wild Mushrooms is decadent Holiday meal.

  • Author: Food Network Kitchen
  • Prep Time: :15
  • Cook Time: :15
  • Total Time: :30
  • Yield: 4 1x
  • Category: Beef


Units Scale
  • 3 tablespoons unsalted butter
  • 1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
  • Kosher salt and freshly ground pepper
  • 4 (6-ounce) beef fillets, about 1 1/2 inches thick
  • 1 shallot, finely chopped
  • 2 tablespoons grainy mustard
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional


  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.


  • Serving Size: 4
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