Filet Mignon with Mustard and Mushrooms.

By some miraculous work of God, I am slowly but surely learning to enjoy mushrooms. For as long as I can remember I have absolutely despised anything and everything that involved mushrooms. No raw mushrooms. No sautéed mushrooms. No mushroom stew. No mushrooms in a salad. I wouldn't even eat food if mushrooms had been used in the preparation of the dish but wasn't present in the final result. Again, no mushrooms. It was never my thing.

I won't even say that it's been all of 2016, because really, this revelation only began this summer. I tried to go to Green City Market as frequently as possible and everyone once in a while would pick up a new variety of fungi. In my mind I told myself that I didn't have to eat them, but I had to make dishes with mushrooms in them. Tommy, you are a food blogger. Stop worrying about yourself and start creating recipes for the greater population.

Turns out that if you eat mushrooms enough, your tastebuds begin growing accustomed to the flavor. And texture. I am still hesitate in regards to eating mushrooms raw. But if you were to pair mushrooms with mustard, shallots and a filet mignon, you've found the way to my heart. Well, actually, just a normal filet mignon would do, but I can't give away all my secrets. I don't want you thinking I am that easy.

Ina Garten, you're quite the babe for finding a mushroom-based recipe that this blonde enjoys! What do you think about mushrooms? Good? Bad? Horrible? Let me know in the comments below if you have a recipe with mushrooms that I should try. 


| Filet Mignon with Mustard and Mushrooms |
Recipe from Ina Garten's Cooking for Jeffrey


4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
0.5 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 teaspoon whole-grain mustard
2 tablespoons minced fresh parsley leaves


  1. Preheat the oven to 400ºF. Be sure your stove is well ventilated!
  2. Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
  3. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
  4. Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute 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 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
  5. 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.
  6. Remove the strings from the filets and place on 4 warm dinner plates.
  7. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.