Mustard Crusted Filet Mignon Recipes

MUSTARD-CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400°F.
• Heat the oil in a large pan, just enough to coat, on medium-high until barely smoking.
• Sprinkle the filets with salt and pepper, pat into steak.
• Brown well on both sides (about 3 mins).
• Meanwhile, mix together last five ingredients, and divide over the tops of the filets.
• If possible, Put skillet directly into oven, if not oven safe remove from the pan; blot the bottom of the meat dry with paper towels and place the filets in a baking pan.
• Bake for about 7 minutes for medium rare, or as desired.
• Let rest for 5 minutes, serve.

FILET MIGNON WITH MUSTARD AND MUSHROOMS

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.

FILET MIGNON WITH MADEIRA PAN SAUCE WITH MUSTARD AND ANCHOVIES

Steps:

• Heat oven 450°F.
• Heat a skillet (not nonstick) over high heat until very hot.
• Rub steaks with oil and then salt and pepper.
• Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
• Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
• While baking make sauce.
• When steaks are done put on a platter cover and let rest 5 minutes.
• In skillet the steaks were in heat pan medium low heat.
• Add shallots stir until soft.
• Add Madeira and rest of the ingredients.
• Scrape up the bits in pan.
• Simmer until reduced to 1/3 cup.
• Stir in butter.
• Serve over steaks.

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.
• Red Wine Sauce
• Makes 1/3 cup
• 1 cup red wine
• 2 tablespoons cold butter, cut up
• Coarse salt
• Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
• Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.