The Spicy Olive’s Filet Mignon With Cream Sauce and Mushrooms

FILET MIGNON WITH CREAM SAUCE & MUSHROOMS
 A Steak House worthy steak dinner you can make it home! Perfect for celebratory dinners like anniversaries or even Father’s Day!
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 The Spicy Olive's Filet Mignon With Cream Sauce and Mushrooms
The Spicy Olive's Filet Mignon With Cream Sauce and Mushrooms
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Course Main Dish
Prep Time 20 minutes
Cook Time 10-15 minutes
Servings
servings
Ingredients
  • 2 Filet Mignons 10-12 ounces each
  • 1 Tablespoon The Spicy Olive's Picual or other mild to medium extra virgin olive oil
  • 1 1/2 teaspooons Seasonal Herbal Sea Salt available at The Spicy Olive
  • 1 teaspoon fresh cracked pepper
  • 1 Tablespoon The Spicy Olive's Butter infused olive oil
  • 6 ounces fresh mushrooms shitake or your favorite
  • 1 Tablespoon dry Sherry wine
  • 2 teaspoons The Spicy Olive's Tuscan Herb Olive Oil
  • 1/4 cup chopped shallots
  • 1 1/2 Tablespoons Brandy
  • 3/4 cup heavy cream
  • 2 Tablespoons The SPicy Olive' Roasted Garlic and Champagne mustard
  • fresh parsley for garnish
Course Main Dish
Prep Time 20 minutes
Cook Time 10-15 minutes
Servings
servings
Ingredients
  • 2 Filet Mignons 10-12 ounces each
  • 1 Tablespoon The Spicy Olive's Picual or other mild to medium extra virgin olive oil
  • 1 1/2 teaspooons Seasonal Herbal Sea Salt available at The Spicy Olive
  • 1 teaspoon fresh cracked pepper
  • 1 Tablespoon The Spicy Olive's Butter infused olive oil
  • 6 ounces fresh mushrooms shitake or your favorite
  • 1 Tablespoon dry Sherry wine
  • 2 teaspoons The Spicy Olive's Tuscan Herb Olive Oil
  • 1/4 cup chopped shallots
  • 1 1/2 Tablespoons Brandy
  • 3/4 cup heavy cream
  • 2 Tablespoons The SPicy Olive' Roasted Garlic and Champagne mustard
  • fresh parsley for garnish
The Spicy Olive's Filet Mignon With Cream Sauce and Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees F.
  2. Pat filets dry with a paper towel, with a string tie your filet so around the middle so that it will hold its shape when cooking then brush the filet with the Melgarejo EVOO add Seasonello Herbal salt and pepper.
  3. Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly all sides (about 2 minutes top, bottom, sides). Transfer the filets from the skillet to a sheet pan, place them in the oven for 8-10 minutes (Medium Rare).
  4. Remove from oven and cover your sheet pan with the filets tightly with aluminum foil and allow them to rest for 10 minutes. Set skillet aside do not wash it yet.
  5. In medium to low heat, heat Butter Infused Olive Oil in a sauté pan, add mushrooms and sauté for 4-5 minutes, stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.
  6. Using the skillet that you seared your filets, add the Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes, add brandy, stir to deglaze the skillet, cook until brandy evaporates, and the shallots are tender, then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.
  7. Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoon full of mushrooms, garnish with parsley and serve hot.