- 2 fillet mignon steaks
- Kosher salt to taste
- 2-3 tablespoons neutral high heat oil (such as avocado or grapeseed)
- 1-2 sliced shallots
- 5-7 sliced mushrooms (such as baby bella or shiitake)
- 2-3 cloves of garlic, chopped
- Freshly ground black pepper
- 3/4 cup dry red wine
- 1-2 teaspoons dijon mustard
- 1/2 cup heavy cream
- Take the steaks out of the fridge about 45 mins before cooking and let them come to near room temperature. Pat dry with paper towel and generously season with kosher salt.
- Preheat a largish pan (stainless steel or cast iron) over medium-high heat at least 3 minutes. Add the oil, and let it heat up another minute.
- Add the steaks into the pan. I like to swirl them in the oil for a second and then press down for a very even sear.
- Cook on the first side 3-4 minutes, flip, and give them about 2 minutes on the second side. Use tongs to get the sides of the steaks for a few seconds on each side, then place them on a plate aside. They shouldn't be fully cooked at this point.
- Lower the heat to medium low, and add the shallots and mushrooms. Cook 3-4 minutes before adding the garlic. Let all the veggies cook until they are starting to become golden. If you need a touch more oil at this point, add it. Also, season well with salt and pepper.
- Add the wine, and let it cook down until it reduces by about half. In my pan, I know it's ready when the wine doesn't cover the bottom surface anymore.
- Swirl in the dijon mustard and then add the cream. Mix the sauce, then return the steaks to the pan (pour any accumulated juices into the sauce).
- Let the steaks cook in the sauce a few more minutes, or until they reach your desired doneness. The exact time depends on the thickness of the steaks and how long you seared them, but it's fine to take them out and cut into them to check the doneness if you are unsure.
- I like to serve sliced into medallions.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.