On Tap Oil & Vinegar Recipe Detail

Filet Mignon with Cream Sauce & Mushrooms

with Butter, Tuscan Herb, & Extra Virgin Olive Oils

Ingredients:

• 2 Filet Mignons (10-12 oz each)
• 1 Tbsp Extra Virgin Olive Oil
• Sea Salt
• 1 tsp Italian Seasoning
• 1 tsp coarsely cracked black peppercorn
• 1 Tbsp Butter Infused Olive Oil
• 6 oz mushrooms (Shiitake, Cremini, Oyster)
• 1 Tbsp dry sherry
• Kosher salt and black pepper
• 2 tsp Tuscan Herb Olive Oil
• 1/4 cup shallots, minced
• 1 1/2 Tbsp brandy
• 3/4 cup heavy cream
• 2 Tbsp mustard
• Parsley, for garnish

Directions:

Preheat oven to 400°F.

Pat filets dry with paper towel. Tie around middle with string so it will hold its shape when cooking. Brush with Extra Virgin Olive Oil, Italian Seasoning, salt and pepper. Heat large skillet over high heat 5–7 minutes. Once skillet is hot, add filets, and sear evenly on all sides (about 2 minutes each top, bottom, sides). Transfer to sheet pan and place in oven 8-10 minutes for medium rare. Remove from oven and cover sheet pan tightly with aluminum foil. Allow to rest 10 minutes. Set skillet aside but do not wash yet.

In sauté pan on medium to low, heat Butter Olive Oil. Add mushrooms and sauté 4-5 minutes. Stir in sherry and cook 8-10 minutes until mushrooms are cooked through, then sprinkle with 1/4 tsp salt and black pepper. Set aside.

Using skillet from filets, add Tuscan Herb Olive Oil and shallots. Cook over medium to low heat about 2 minutes. Add brandy, stir to deglaze skillet, then cook until brandy evaporates and shallots are tender. Stir in heavy cream and simmer until thickened. Stir in mustard and season to taste.

Remove string from filets and plate. Spoon cream mustard sauce around filet. Top meat with spoonful of mushrooms, garnish with parsley, and serve hot.