Keto Filet Mignon with Mushroom and Mustard Sauce


Filet mignon steaks are adorned with wild mushrooms and a rich mustard sauce for a sumptuous dinner.


Keto Filet Mignon with Mushroom and Mustard Sauce

CHEF'S TIP: Use a mortar and pestle to crack the black peppercorns.


Ingredients

  • 4 filet mignons,
  • 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,
  • 2 tablespoons dry sherry,
  • Kosher salt freshly ground black pepper,
  • 1 tablespoon olive oil,
  • 1/2 cup minced shallots, (2 large shallots),
  • 3 tablespoons cognac or brandy,
  • 1 1/4 cups heavy cream,
  • 1/4 cup Dijon mustard,
  • 1/2 teaspoon whole-grain mustard
  • 2 tablespoons minced fresh parsley leaves

Preparation


Preheat the oven to 400 degrees Fahrenheit. Ensure that your stove has good ventilation!
For 5 to 7 minutes, heat a large cast-iron skillet (10 inches) over high heat. Using paper towels to pat the filets dry, brush the canola oil all over them. Roll the filets in the fleur de sel and cracked pepper on a small plate, pressing lightly to coat the top, bottom, and sides. Add the filets to the skillet when it is very hot and sear them evenly on all sides (top, bottom, and sides) for about 2 minutes on each side.


Set the skillet aside while the steaks are being transferred to a sheet pan and baked for 8 to 12 minutes, or until a meat thermometer reads 120 degrees for medium rare. After removing the sheet pan from the oven, cover it tightly with aluminum foil and allow it to rest for ten minutes.


In the meantime, in a medium (10-inch) sauté pan, melt the butter over medium heat. Sauté the mushrooms for 4 to 5 minutes, or until they release their juices, after adding them. Add the sherry and cook the mushrooms for 10 to 12 minutes, or until they are tender. Set aside and sprinkle with 1/4 teaspoon pepper and 1/2 teaspoon kosher salt.


Add the shallots to the skillet with the olive oil (don't clean it) and cook for 2 minutes over medium heat. Stirring to deglaze the skillet, add the Cognac, and cook for 2 minutes, or until the shallots are tender and the Cognac has evaporated. Add the cream and simmer for 4 to 5 minutes until the mixture becomes thick. Add the two mustards by stirring, and season to taste.


Place the filets on four warm dinner plates after the strings have been removed.
Cover the filets with the mustard sauce. Sprinkle parsley on each plate after spreading the mushrooms over the filets. Serve warm.

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