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
826
Calories Per Serving
Deliver Ingredients

Ingredients

For the claret sauce

  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 Cup diced onion
  • 1/2 Cup sliced carrot
  • 1/2 Cup sliced celery
  • 2 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
  • 2 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
  • 4 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
35g
50%
Sugar
26g
29%
Saturated Fat
24g
100%
Cholesterol
133mg
44%
Carbohydrate, by difference
59g
45%
Protein
48g
100%
Vitamin A, RAE
27µg
4%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
117mg
12%
Choline, total
170mg
40%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
7µg
0%
Folate, total
61µg
15%
Iron, Fe
5mg
28%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
4mg
80%
Phosphorus, P
420mg
60%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
605mg
40%
Vitamin D (D2 + D3)
1µg
7%
Water
461g
17%
Zinc, Zn
16mg
100%

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.