Filet Mignon with Mushroom and Mustard & A Jo Elet – The Good Life Cab

By McGrail Vineyards

Great Cabernet’s pair beautifully with a robust Filet Mignon. Enjoy the mushroom and mustard sauce that so delicately pairs with the baking spice notes found in the Good Life Cabernet.

Filet Mignon with Mushrooms and Mustard

Makes about 4 servings.

INGREDIENTS:

• 4 filets mignons about 10 oz
• 2 tablespoons GHEE
• 1½ tablespoons himalayan salt
• 2 teaspoons black pepper
• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, stemmed and sliced 1⁄4 inch thick
• 2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper
• 1 tablespoon Olivina olive oil
• ½ cup minced shallots (2 large shallots)
• 3 tablespoons Cognac or brandy
• 1¼ cups heavy cream
• ¼ cup Dijon mustard
• ½ teaspoon whole-grain mustard
• 2 tablespoons minced fresh parsley leaves

DIRECTIONS:

1. Take steaks out of refrigerator and allow to come to room temperature. Pat filets dry and brush all over with GHEE. Season with salt and pepper.
2. Heat large cast iron skillet over high heat for 5 – 7 minutes.
3. When the skillet is very hot, add the filets and sear evenly for about 2 minutes per side.
4. Remove steaks and transfer to a sheet pan, place in the oven at 400 degrees for about 8-12 minutes. Remove from the oven, cover with foil and let the steak rest for 10 minutes.
5. Meanwhile, heat the butter in a medium sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper and set aside.
6. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
7. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.
8. Enjoy salad alongside a couple glasses of A Jo Elet – The Good Life Cabernet!

Please let us know if you end up making these pairings and if you have any feedback! We’d love to hear it.

Cheers and enjoy!