Pepper-Mustard Filet Mignon

Pepper-Mustard Filet Mignon
Staff Writer

Omaha Steaks

Make restaurant-quality filet with this peppery, mustard marinade. Served alongside a mushroom ragù and drizzled in claret sauce, you'll hardly believe you made this dish at home. 

4
Servings
671
Calories Per Serving
Deliver Ingredients

Ingredients

For the claret sauce

  • 2  Tablespoons  olive oil
  • cloves garlic, minced
  • 1/2  Cup  diced onion
  • 1/2  Cup  sliced carrot
  • 1/2  Cup  sliced celery
  • bay leaves
  • 1  Teaspoon  black peppercorns
  • Salt, to taste
  • 3  Cups  red wine, preferably claret or bordeaux
  • 3  Cups  beef stock

For the quinoa-shiitake mushroom ragù

  • 3  Tablespoons  olive oil
  • 8  Ounces  shiitake mushrooms, sliced
  • 1  Cup  corn kernels
  • cloves garlic, minced
  • 2  Cups  quinoa, rinsed and drained
  • 2  Cups  vegetable stock
  • Salt and freshly ground black pepper, to taste

For the steak

  • Four  6-ounce filet mignons
  • 2  Teaspoons  olive oil
  • 1  Tablespoon  Dijon mustard
  • 4  Teaspoons  crushed black peppercorns
  • Salt, to taste
  • sprigs fresh marjoram, for garnish

Directions

For the claret sauce

Heat the olive oil in a saucepan and add the garlic, onion, carrot, celery, bay leaves, peppercorns, and salt. Sauté over medium heat for 6 to 7 minutes, or until the vegetables are tender. Add the wine, bring to a boil, and simmer over medium-low heat until reduced by 2/3, about 40 minutes. Add the stock and reduce by 2/3, about 40 minutes longer. Strain into a clean saucepan and continue to reduce until about 1 cup remains and the sauce is thick enough to coat the back of a spoon. Keep warm.

For the quinoa-shiitake mushroom ragù

Heat 2 tablespoons of the olive oil in a sauté pan and add the shiitake mushrooms. Sauté over medium-high heat for 3 minutes, stirring frequently. Stir in the corn and sauté for 2 minutes longer. Remove from the heat. Heat the remaining tablespoon of the olive oil in a saucepan and sauté the garlic over medium heat for 3 minutes. Add the quinoa and stir with a wooden spoon to coat thoroughly. Add the stock and 2 cups of water, and bring to a simmer. Cook for about 10 minutes, or until the liquid is absorbed and the quinoa is almost dry but still moist. Add the mushroom-corn mixture and season with salt and pepper.

For the steak

Place the olive oil, mustard, peppercorns, and salt in a bowl and spread the mixture onto both sides of the steaks. Let sit at room temperature while preparing the ragù.

Preheat the broiler. When hot, broil the steaks for about 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Turn the steaks once to ensure even cooking. Transfer to serving plates, spoon the sauce around, and garnish with the marjoram. Serve with the ragù.

Nutritional Facts

Total Fat
30g
43%
Sugar
14g
16%
Saturated Fat
5g
21%
Cholesterol
29mg
10%
Carbohydrate, by difference
64g
49%
Protein
16g
35%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
96mg
10%
Choline, total
70mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
64µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
3mg
60%
Phosphorus, P
225mg
32%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
971mg
65%
Water
580g
21%
Zinc, Zn
3mg
38%

Mustard Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mustard Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.