Petit Fillet Of Beef With Tarragon Cognae Mustard Sauce Recipes

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FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

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.

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE



Roast Fillet of Beef with Cornichon Tarragon Sauce image

Categories     Milk/Cream     Mixer     Mustard     Roast     Beef Tenderloin     White Wine     Chill     Tarragon     Gourmet

Yield Serves 18

Number Of Ingredients 9

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

  • Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

PETIT FILLET OF BEEF WITH TARRAGON COGNAE MUSTARD SAUCE



Petit Fillet of Beef with Tarragon Cognae Mustard Sauce image

Number Of Ingredients 12

2 tablespoons canola oil
6 tablespoons butter divided
4 (6 ounce) center cut filets of beef about 1 1/2 inches thick
salt and pepper to taste
1/4 cup cognac
2 tablespoons olive oil
2 cloves garlic minced
1 cup Chardonnay
3 cups heavy cream
1 1/2 teaspoons Dijon style mustard
1 tablespoon chopped fresh tarragon
splash cognac

Steps:

  • In a large, heavy skillet, heat canola oil and 2 tablespoons butter over medium-high heat. Season fillets with salt and pepper. Sauté the beef fillets about 4-5 minutes on each side for medium-rare. Remove skillet from the heat, carefully add the cognac and flambé. Remove fillets to a warm platter and keep warm. In the same skillet, heat olive oil over medium-high heat and sauté garlic until light brown. Cool a few seconds, then add the Chardonnay. Boil for a few minutes, stirring constantly and scraping the bottom of the pan to deglaze. Add the cream, lower heat, simmer until the sauce thickens and then strain into a small saucepan. Bring to a boil and add mustard, remaining butter, tarragon, and a splash of cognac. Spoon sauce over fillets and serve.

Nutrition Facts : Nutritional Facts Serves

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