The Spicy Olive’s Filet Mignon With Cream Sauce and Mushrooms
Servings Prep Time
2servings 20minutes
Cook Time
10-15minutes
Servings Prep Time
2servings 20minutes
Cook Time
10-15minutes
Ingredients
  • 2 Filet Mignons10-12 ounces each
  • 1Tablespoon The Spicy Olive’s Picual or other mild to medium extra virgin olive oil
  • 1 1/2 teaspooons Seasonal Herbal Sea Saltavailable at The Spicy Olive
  • 1teaspoon fresh cracked pepper
  • 1 Tablespoon The Spicy Olive’s Butter infused olive oil
  • 6ounces fresh mushroomsshitake or your favorite
  • 1Tablespoon dry Sherry wine
  • 2teaspoons The Spicy Olive’s Tuscan Herb Olive Oil
  • 1/4cup chopped shallots
  • 1 1/2 Tablespoons Brandy
  • 3/4 cup heavy cream
  • 2 Tablespoons The SPicy Olive’ Roasted Garlic and Champagne mustard
  • fresh parsleyfor garnish
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.