Pepper-Mustard Filet Mignon
July 23, 2013
Pepper-Mustard Filet Mignon
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.
Ready in
30 m4
Servings
1164
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
55g
85%
Sugar
5g
N/A
Saturated Fat
15g
77%
Cholesterol
140mg
47%
Protein
52g
100%
Carbs
84g
28%
Vitamin A
142µg
16%
Vitamin B12
2µg
30%
Vitamin B6
2mg
86%
Vitamin C
4mg
7%
Vitamin D
0.2µg
0.1%
Vitamin E
6mg
29%
Vitamin K
32µg
41%
Calcium
157mg
16%
Fiber
11g
45%
Folate (food)
213µg
N/A
Folate equivalent (total)
199µg
50%
Iron
8mg
46%
Magnesium
254mg
63%
Monounsaturated
28g
N/A
Niacin (B3)
17mg
83%
Phosphorus
867mg
100%
Polyunsaturated
6g
N/A
Potassium
1801mg
51%
Riboflavin (B2)
0.8mg
44.4%
Sodium
2087mg
87%
Thiamin (B1)
0.5mg
35.4%
Zinc
10mg
65%