My husband and I received one of the best cookbook’s from my in-laws for Christmas. Actually, my sister received the same cookbook for Christmas as well! So we decided were going to go through and divide and conquer this cookbook and let each other know what worked and what didn’t. I want to thank Ina Garten (Barefoot Contessa) for creating this wonderful book! Let’s face it, we all have purchased that cookbook, thinking we would use it but it never gets opened and gathers dust. However, with Ina Gartens new Cooking for Jeffrey cookbook, I know this book won’t be gathering dust. I am really picking about cookbooks, I don’t know about you, but I NEED a photo that goes along with every recipe and a cookbook that doesn’t have 1,000 recipes. This book is great because it splits the meals up based off of cocktails, entrees, bread & cheese, etc. and only contains up to 10 recipes per section. This makes picking and choosing as well as actually cooking the recipes a breeze!
A few day’s ago my husband and I celebrated our 3 year wedding anniversary and even though he had to work long hours at the hospital that day, I still wanted to do a fun homecooked meal for him when he got home. So I decided to cook Barefoot Contessa’s Filet Mignon with mustard and mushroom recipe for dinner and followed it up with a Raspberry Rhubarb Crostata for dessert. However, I couldn’t actually find any rhubarb anywhere in San Antonio, so I substituted the rhubarb with strawberries and it was wonderful!
Check out the recipes below.
MAIN COURSE: FILET MIGNON WITH MUSTARD & MUSHROOMS
If you don’t have the cookbook at home, I found the recipe from the Today Show’s website – Here
- 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
- 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, stemmed and sliced into 1/4-inch pieces
- 2 tablespoons dry sherry
- Kosher salt and freshly ground black pepper
- 1 tablespoon good olive oil
- 1/2 cup minced shallots (2 large shallots)
- 3 tablespoons Cognac or brandy
- 1 1/4 cups cups heavy cream
- 1/4 cup Dijon mustard
- 1/2 teaspoon whole-grain mustard
- 2 tablespoons minced fresh parsley leaves
- Preheat the oven to 400ºF. Be sure your stove is well ventilated!
- Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
- Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
- At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
- Remove the strings from the filets and place on 4 warm dinner plates.
- Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.