Mastering Ina Garten’s Filet Mignon with Mustard and Mushrooms

If you’re looking to impress your guests with a restaurant-quality dish right from the comfort of your own kitchen, Ina Garten’s Filet Mignon with Mustard and Mushrooms is your go-to recipe. Known for her effortless yet elegant approach to cooking, Ina shares all her insider tips to ensure your filet mignon turns out perfectly every time. This recipe is not just a meal; it’s an experience, ideal for special occasions or when you simply want to indulge.

The Perfect Steak

What You’ll Need

To serve four people, gather the following ingredients:

• 4 (2-inch-thick) filets mignons (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, sliced
• 2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon good olive oil
• 1/2 cup minced shallots (about 2 large shallots)
• 3 tablespoons Cognac or brandy
• 1 1/4 cups heavy cream
• 1/4 cup good Dijon mustard
• 1/2 teaspoon whole grain mustard
• 2 tablespoons minced fresh parsley for garnish

Cook It Like a Pro

1. Preheat and Heat: Start by preheating your oven to 400°F. Heat a cast-iron skillet over high heat for 5 to 7 minutes. This step is crucial for achieving that perfect sear on your steak.

2. Prepare the Filets: Pat the filets dry and brush them with canola oil. Combine fleur de sel and cracked pepper on a plate and roll the steaks in the mixture to coat thoroughly.

3. Sear to Perfection: Once your skillet is hot, add the filets, searing each side for about 2 minutes. This locks in the flavor and creates a beautiful crust.

4. Oven Time: Transfer the filets to a sheet pan and place them in the oven. Cook for 8 to 12 minutes, or until they reach an internal temperature of 120°F for medium-rare. Don’t forget to cover them with aluminum foil and let them rest for 10 minutes after removing from the oven.

Mushroom Sauce

While the filets rest, you’ll want to prepare the delicious mustard sauce and sautéed mushrooms:

1. Sauté the Mushrooms: In a medium sauté pan, melt the butter over medium heat. Add the mushrooms and sauté until they release their juices, about 4 to 5 minutes. Stir in the dry sherry and cook for an additional 10 to 12 minutes, seasoning with salt and pepper to taste.

2. Create the Sauce: In the same skillet used for the steaks, add olive oil and shallots over medium heat, cooking until softened. Deglaze with Cognac, allowing it to evaporate, then stir in heavy cream and simmer until thickened. Finally, mix in both mustards and adjust seasoning as necessary.

Plating

Remove the strings from the filets and place each on a warm dinner plate. Spoon the luscious mustard sauce around the steaks and top them with the sautéed mushrooms. A sprinkle of fresh parsley adds the finishing touch.

Final Thoughts

This Filet Mignon with Mustard and Mushrooms is not just about cooking a steak; it’s about creating a memorable dining experience. With Ina’s expert guidance, you’ll have no trouble mastering this dish. Whether you’re celebrating a special occasion or treating yourself to a culinary night in, this meal will undoubtedly impress. Enjoy your culinary journey, and most importantly, savor every delicious bite!

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Video “Ina Garten's Filet Mignon with Mustard and Mushrooms | Barefoot Contessa | Food Network” was uploaded on 08/30/2025 to Youtube Channel Food Network