I don’t make Filet Mignon often.  First, it’s pricy; second, I usually screw it up.  But when Father’s Day rolled around, I wanted to make something special for my husband.  To quote him, “Father’s Day means meat,” so I decided to take on my Filet Mignon anxiety and make it the centerpiece of our celebratory dinner.  As most other methods of cooking this delicate cut of beef have fallen short on my watch, I decided to try Ina Garten’s.  Rather than cook her steaks on the grill, she sears them in a cast iron skillet, then finishes them in the oven.  Another trick I learned while watching her show is to top the meat with a pat of butter during the final minutes of cooking.  The filets turned out perfectly!  I could kick myself for not trying this method sooner—it would have saved both money and heartache.

To take the steaks over the top, I decided to make a decadent sauce of heavy cream, Dijon mustard, and Gorgonzola.  I initially saw a similar recipe in the Taste of Home Favorites cookbook, which was used as a pairing for ribeye, but I altered it a little to fit our tastes.  I was so pleased with the result.

Finally, as a last minute addition to the Filet Mignon, I decided to use up some mushrooms that were hanging out in our refrigerator.  I sautéed them in unsalted butter with a dash of Worcestershire sauce and some freshly ground black pepper.  While the mushrooms weren’t planned, my husband and I both thoroughly enjoyed the addition.

Overall, I was thrilled with the outcome of this dish.  It pairs nicely with a fresh green salad or steamed vegetable, such as asparagus or green beans.  Finally, what is a steak dinner without potatoes?  I served this with roasted new potatoes (because they were already in my pantry), but if you want fuss-free, go with a classic baked potato.  I guarantee the people you are feeding will love it!

 

1 cup heavy cream

1/2 cup Dijon mustard

1/3 cup crumbled Gorgonzola cheese

1 clove garlic, minced

4 filets of beef tenderloin, about 2 inches thick, tied  with kitchen twine (see note)

Vegetable oil

2 Tbsp Fleur de Sel, or coarsely ground sea salt

2 Tbsp black pepper corns, crushed (see note)

5 Tbsp unsalted butter, divided

8 oz baby Bella mushrooms, sliced

1 tsp Worcestershire sauce

1/4 tsp freshly ground black pepper

 

1. Remove the steaks from the refrigerator at least 30 minutes before cooking to remove the chill.  Pre-heat the oven to 400 degrees.  Line a baking sheet with aluminum foil (not necessary, but it makes for easy cleanup).

2. Combine the heavy cream, Dijon mustard, Gorgonzola, and garlic in a small saucepan.  Warm the mixture over medium-low heat, whisking occasionally, until the cheese has melted and everything is thoroughly combined.  Turn the heat to low to keep the sauce warm.  Whisk it every once in awhile until you are ready to serve it, to prevent a film from forming over the top of the sauce.

3. Combine the coarse salt and crushed black peppercorns in a shallow dish.  Mix them until evenly combined.  Meanwhile, pre-heat your skillet over high heat for 5-7 minutes.

4. Brush the filets with the vegetable oil, then roll them in the salt-pepper mixture to coat.

5. When the skillet is nice and hot, sear the filets, about 2 minutes per side on all sides (this includes top, bottom, and sides).  Remove the filets to the prepared baking sheet.

6. Place the baking sheet in the oven for 8-12 minutes, until a meat thermometer reaches 120 degrees (for medium-rare).  At about the 5-minute mark of the cooking time, place 1 Tbsp of butter on each filet.  Continue to cook as directed.

7. Remove the filets from the oven and cover the pan with foil.  Allow the steaks to rest for 10 minutes.

8. While the meat rests, melt the remaining tablespoon of butter in a large sauté pan over medium heat.  Dump the mushrooms into the pan and stir to coat them with the butter.  Add the Worcestershire sauce and freshly ground black pepper.  Stir to combine, then sauté, stirring occasionally, until the mushrooms are softened and release their juices.

9. Place each filet on a serving plate.  Top each with 1/4 of the sautéed mushrooms, then drizzle the sauce overtop, to taste.  Serve immediately.

Serves 4

 

 

🥩Wrap a piece of kitchen twine around the circumference of each steak, then tighten it like a belt and tie it.  Repeat with a second piece of twine if necessary.  This draws the meat together to ensure that it cooks evenly.  Be sure to cut and remove the twine before serving the meat to your guests!

🥩🥩To crush the peppercorns, I used a mortar and pestle, but if you don’t have one, you could place them in a plastic bag and whack them a few times with a meat mallet or rolling pin.

 

Garten, Ina.  “Filet Mignon with Mustard and Mushrooms,” Cooking for Jeffrey.  New York: Clarkson Potter, 2016.

Lecker, Ashley.  “Grilled Ribeye with Garlic Blue Cheese Mustard Sauce,” Taste of Home Favorites: Delicious Recipes Shared Across  Generations, 25th Anniversary Cookbook.  Milwaukee: RDA Enthusiast Brands, 2018.