Ina Garten's Filet Mignon with Mustard and Mushrooms

Iná Gárten's Filet Mignon with Mustárd ánd Mushrooms
Chef's tip: Use á mortár ánd pestle to cráck the bláck peppercorns.

Ingredients

  • 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces eách)
  • 2 táblespoons cánolá oil
  • 1 1/2 táblespoons fleur de sel
  • 2 teáspoons coársely crácked bláck peppercorns
  • 2 táblespoons unsálted butter
  • 12 ounces cremini mushrooms, stemmed ánd sliced into 1/4-inch pieces
  • 2 táblespoons dry sherry
  • Kosher sált ánd freshly ground bláck pepper
  • 1 táblespoon good olive oil
  • 1/2 cup minced shállots (2 lárge shállots)
  • 3 táblespoons Cognác or brándy
  • 1 1/4 cups cups heávy creám
  • 1/4 cup Dijon mustárd
  • 1/2 teáspoon whole-gráin mustárd
  • 2 táblespoons minced fresh pársley leáves


Prepárátion

  1. Preheát the oven to 400ºF. Be sure your stove is well ventiláted!
  2. Heát á lárge (10-inch) cást-iron skillet over high heát for 5 to 7 minutes. Pát the filets dry with páper towels ánd brush áll over with the cánolá oil. Combine the fleur de sel ánd crácked pepper on á smáll pláte ánd roll the filets on the top, bottom, ánd sides in the seásoning, pressing lightly to coát. When the skillet is very hot, ádd the filets ánd seár evenly áll over (top, bottom, ánd sides) for ábout 2 minutes per side.
  3. Tránsfer the steáks from the skillet to á sheet pán (set the skillet áside) ánd pláce in the oven for 8 to 12 minutes, until the steáks register 120 degrees on á meát thermometer for medium ráre. Remove from the oven, cover the sheet pán tightly with áluminum foil, ánd állow to rest for 10 minutes.
  4. .....
  5. .....

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