These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
| 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
Instructions
- 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.
Reviews
So easy, elegant, and delicious! I my hubby grilled the steaks to perfection rather than pan searing. Halfway thru sautéing the mushrooms I added the shallots and proceeded as written. It was quick and super easy and grilling kept the mess down in the kitchen.
So delicious! I used tarragon instead of parsley, creating a much simpler (very tasty) version of bearnaise sauce.
Perfect meal and so easy to prepare. I added some of the cooked mushrooms back into the mustard sauce before plating. Great recipe to be repeated many more times.
This recipe was delicious. I followed it exactly, except for adding sherry to the mushrooms. I didn’t have any sherry, so I added white wine instead. Still tasted great. I highly recommend this for a fancy night in.
This has become my go-to recipe for a romantic dinner. I have made this about 6 times, and started changing it up just a bit, since I prefer to pan sear the steaks and finish in the oven. I just do the sauce in a separate pan, and add the steak juices once all is done. I also add a bit of fresh thyme to the mushrooms. Very simple and quick, but impressive.
Incredibly tasty. It was a little too spicy after the fifth bite, so I think I’ll reduce the mustard to one tablespoon. Other than that, I would rate this a must make
Superb! Impressive, too!
I’ve made this a few times with a nice cut of steak. Delish!!!
We paired this recipe with Ree Drummond’s Peppercorn Beef Tenderloin(skip the garlic butter). Rave reviews from all!
Yum! I will definitely make this again!
My mom can’t eat beef, so she had the mushrooms and sauce with a pork rib chop while the rest of us had the filet mignon, and she said the sauce was great with her chop. I used a new pan for the sauce because I didn’t want to take a chance that Mom’s dish might have beef in it.