Filet Mignon with Mustard Cream & Wild Mushrooms

Filet Mignon with Mustard Cream & Wild Mushrooms

If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 325

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3 tbsp butter
500 g mixed wild mushroom mixture, trimmed
1 tsp SIDS SALT & PEPPER to taste
4 beef fillets, about 4 cm thick
1 shallot, finely chopped
2 tbsp grainy mustard
1 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley, plus more for garnish, optional


Sprinkle both sides of the beef with SIDS CRAZY SALT.
Heat 2 tablespoons butter in a large, heavy nonstick frypan over medium-high to hot. Add the mushrooms and ¼ tsp SIDS SALT & PEPPER. Cook, stirring occasionally, until browned, about 6 minutes.
Heat the remaining 1 tablespoon butter in the pan over HIGH heat until hot. Sprinkle the beef generously with SIDS SALT & 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 pan 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.