Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Prep Time: :15
- Cook Time: :15
- Category: Beef
Nutrition
- Serving Size: 4