Easy Filet Mignon with Mustard Cream and Wild Mushrooms New Year Recipe

These bold and classic flavors pair on the plate and the palate to form the perfect platform for a rich and intriguing Cabernet Sauvignon varietal.

• Level: Easy
• Total: 30 min
• Prep: 15 min
• Cook: 15 min

Ingredients

• 3 tablespoons unsalted butter
• 1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
• Kosher salt and freshly ground pepper
• 4 (6-ounce) beef fillets, about 1 1/2 inches thick
• 1 shallot, finely chopped
• 2 tablespoons grainy mustard
• 1 cup heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional

Directions

1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes. 
2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter. 
3. Add the shallots to the skillet 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.