Beef Filet with Wild Mushroom Dijon Cream Sauce
Servings
4
Author
Creekstone Farms
Ingredients
-
4 Creekstone Farms Beef Filet Mignon Steaks
1 Tbsp refined avocado oil
2 Tbsp clarified butter
1 Tbsp salt
4 Tbsp mixed peppercorns
2 Tbsp mustard seeds
1 lb. wild mushrooms, cleaned
¼ cup sliced shallots
2 garlic cloves, minced
1 tsp fresh thyme leaves
2 Tbsp butter
2 Tbsp cognac
½ tsp salt
½ tsp pepper
2 Tbsp butter
2 Tbsp minced shallots
¼ cup cognac
1 Tbsp Dijon mustard
1 Tbsp horseradish sauce
1 tsp Worcestershire sauce
1 cup beef stock
¼ cup heavy cream
1 tsp freshly ground dry seasoning (from reserved dry rub)
Dash of cayenne pepper
DRY SEASONING
MUSHROOM SAUTE
DIJON CREAM SAUCE
Directions
DRY SEASONING
Combine ingredients in a spice grinder and grind to a medium fine powder
MUSHROOMS
In heavy skillet combine butter, shallot and garlic and saute until translucent.
Add mushrooms, salt, pepper and thyme, saute on medium-high heat temperature until brown.
Remove from skillet and cover to keep warm.
DIJON CREAM SAUCE
In the same skillet that the mushrooms were cooked, melt butter and add shallots. Once shallots become translucent, add the cognac to the pan and stir until it is mostly evaporated.
Add remaining ingredients and stir. Simmer the sauce on medium-low heat until it reduces, and a spoon pulled across the bottom of the pan leaves a trail. Taste for seasonings and put into a sauce boat.
REVERSE SEARED STEAKS
Preheat oven to 225 degrees F.
4 to 24 hours ahead of cooking liberally dust all sides of steak with Dry peppercorn seasoning (reserving some for the sauce). Refrigerate uncovered until an hour before cooking. Place on baking sheet and bake for 15 minutes. Check temperature with an instant read thermometer every 5 minutes and cook to 10 degrees less than your ideal temperature.
Heat cast-iron skillet on medium-heat with ventilation fan running. Remove steaks from over and dry on paper towels. When skillet begins to smoke, add clarified butter to pan along with the steaks. Sear 20 seconds and turn, repeat, searing all sides of the steaks. Baste with butter as you go. Remove steaks from heat when they reach desired temperature. Rest for 5 to 10 minutes lightly covered.
