Valentine’s Day is holiday that is such a welcome treat after all the New Year’s resolutions of eating healthy and working out more. It is the night that you get to indulge just a bit! But, one thing I don’t like about the Love holiday is the restaurant fight. It is just always such a pain to go out on Valentine’s Day. The restaurants are crowded, the food is pre-made a week in advance, you feel rushed and plus it costs and arm and leg to be romantic on that day. I have found over the years that we prefer to just stay in on Valentine’s Day. This recipe for Filet Mignon with Wild Mushroom Cream Sauce sounds so fancy, but it is really simple and delicious!
You can use any cut of steak that you prefer and you can use any mix of mushroom you can find. The key to this dish being so fabulous is the sauce. Please do not be scared off by the word SAUCE. It is EASY, I promise! This sauce doesn’t even have any deglazing its just shallots, mustard and cream. Easy, peasy.
I do recommend using a cast iron skillet only because you can get a fabulous sear on the steaks and it is oven proof and an item that every household should have! One thing to keep in mind with a cast iron skillet or any skillet that you put in the oven to finish off a dish. COVER THE HANDLE WHEN YOU REMOVE FROM OVEN! We all do it, but it is a very hard lesson. We all pull the skillet out of the oven with an oven mitt then we put it on the stove and inevitably grab the handle with our bare hand and DAMN it is hot and will burn the crap out of your hand! Get in the habit of immediately covering the handle with a dish towel (or handle cover-linked below) as soon as the cast iron skillet gets hot on the stove or when you pull it out of the oven. You will thank me!
Get a good golden sear on the steaks before placing into the oven. It takes about 3-4 minutes per side.
Happy Valentines Day!
Filet Mignon with Wild Mushroom Cream Sauce
A delicious, romantic and easy dish to serve on a special day. Valentines Day is a perfect day to surprise someone special in your life!
- 2-3 Tablespoons Butter
- 1 Tablespoon Olive oil
- 8 oz wild mushroom mix (cremini, shiitake, oyster..)
- 2 (6oz) beef filet mignons (about 1 1/2" thick)
- Kosher salt and black pepper
- 1/2 large shallot, minced
- 1 Tablespoon grainy mustard
- 3/4 cup heavy cream
- 1 Tablespoon fresh parsley, chopped
Preheat oven to 400 degrees
In a large oven safe skillet (cast iron works great), heat 1 Tablespoon butter. Add mushrooms and cook until they are tender, about 5 minutes. Once browned, remove to a bowl and set aside.
Season fillets with salt and pepper
In the same skillet, heat remaining butter and 1 Tablespoon olive oil over high heat. Add the steaks. Cook until very seared, about 3 minutes then flip and sear another 3 minutes. Transfer the skillet to the oven and cook for about 8 minutes for medium.
Carefully remove the skillet from the oven. The handle will be HOT. Place a towel or oven mit over the handle to remind yourself not to grab the handle!
Remove steaks to a plate and loosely cover with foil. Allow steaks to rest while you are making the cream sauce.
While steaks are resting, place the skillet back on the stove. You should have enough oil in the pan, but if not add another Tablespoon of butter. Add shallots and allow to soften, about 2 minutes. Add mustard and cream and whisk until combined and the sauce begins to thicken, about 5 minutes. Season with salt and pepper and add parsley.
When ready to serve spoon a couple Tablespoons of sauce on each plate. Place the steak on the sauce and top with mushrooms.
Serve with steamed green beans and a simple salad.