Time: 30 min.
Complexity: easily
Servings: 4

Filet mignon steak, or medallion, is the most tender and prized cut of beef. To fully enjoy it, it's crucial to cook it properly, ensuring it remains juicy and tender. Despite its unique qualities, filet mignon, unlike other, tougher, and fattier cuts of steak, lacks the distinctive beef flavor, so a sauce is the perfect complement to these medallions. Cook the medallions medium-rare, plate them with a delicious creamy mustard sauce, and top with aromatic sautéed mushrooms. Serve with a glass of red wine and savor its luxurious flavor.

Ingredients:

• 4 (180 g each) beef medallions, approximately 4 cm thick.
• 450 g mixed wild mushrooms, such as shiitake and button mushrooms, trimmed
• 3 tbsp (45 g) butter
• 1 shallot, finely chopped
• 2 tbsp. grainy mustard
• 1 cup heavy cream
• 2 tbsp chopped parsley + extra for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, mushrooms, whole grain mustard, cream

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Preparation:

Step 1
• In a large heavy-bottomed skillet, melt 2 tablespoons (30 g) butter over medium-high heat until hot. Add the mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until golden brown, about 6 minutes.
Step 2
• Wipe out the skillet. Melt the remaining 1 tablespoon (15 g) butter over high heat. Season the beef generously with salt and pepper. Cook over medium-high heat, turning once, until browned, about 12 minutes for medium-rare. Transfer the beef to a platter.
Step 3
• Add the shallots to the skillet and cook over medium heat, stirring, until golden brown, about 3 minutes. Add the mustard and heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 3 minutes. Stir in the parsley. Pour some sauce onto a plate, top with the beef, and arrange the mushrooms on top. Sprinkle with parsley, if desired.

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