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Mustard-crusted filet mignon with porcini mushrooms

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“I like to take the beef out of the fridge about half an hour prior to cooking it. This will ensure the meat to cook more evenly and also prevent the pan from cooling down when frying.”

Difficulty

Easy 👌
55
min.
Preparation
5
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
300 g celery roots
onion
1 clove garlic
300 g porcini mushrooms
70 g breadcrumbs
100 g butter (room temperature)
2 tsp grainy mustard
2 tsp Dijon mustard
1 tsp flour
100 ml white wine
100 ml water
100 ml crème fraîche
filet mignon
salt
pepper
oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (small)
  • plastic wrap
  • pot (small)
  • rubber spatula
  • oven
  • ovenproof pan
  • aluminum foil
  • frying pan
  • tongs

Nutrition per serving

Cal
781
Protein
22 g
Fat
64 g
Carb
28 g
  • Step 1/4

    Peel and chop celery root. Finely dice the onions and garlic. Chop porcini and set aside. Mix breadcrumbs, some butter, both mustards, salt, and pepper together in a small bowl. Transfer mixture to a piece of plastic wrap, press flat and even with your hands, wrap tightly, and transfer to the fridge.
    • 300 g celery roots
    • onion
    • 1 clove garlic
    • 300 g porcini mushrooms
    • 70 g breadcrumbs
    • 40 g butter
    • 2 tsp grainy mustard
    • 2 tsp Dijon mustard
    • salt
    • pepper
    • cutting board
    • knife
    • bowl (small)
    • plastic wrap

    Peel and chop celery root. Finely dice the onions and garlic. Chop porcini and set aside. Mix breadcrumbs, some butter, both mustards, salt, and pepper together in a small bowl. Transfer mixture to a piece of plastic wrap, press flat and even with your hands, wrap tightly, and transfer to the fridge.

  • Step 2/4

    In a small pot, lightly sauté onion, garlic, and celery root with some butter for approx. 2 min. Dust with the flour and mix well, then deglaze with white wine and cook for approx. 1 min. Add water, crème fraiche, and season with salt. Let cook until the celery is soft, then set aside and keep warm.
    • 40 g butter
    • 1 tsp flour
    • 100 ml white wine
    • 100 ml water
    • 100 ml crème fraîche
    • salt
    • pot (small)
    • rubber spatula

    In a small pot, lightly sauté onion, garlic, and celery root with some butter for approx. 2 min. Dust with the flour and mix well, then deglaze with white wine and cook for approx. 1 min. Add water, crème fraiche, and season with salt. Let cook until the celery is soft, then set aside and keep warm.

  • Step 3/4

    Season filet mignon on both sides with salt. Turn on the grill function of your oven. Heat an ovenproof pan over medium-high, add some oil, and sear the fillets on both sides. Remove fillets from the pan and let rest in aluminium foil for approx. 5 – 10 min. Remove crust from the fridge and cut to fit the fillets. Place some crust on each fillet and put it back into the pan, crust-side up. Grill the fillets in the oven for approx. 3 – 5 min., or until the crust is browned on top. Set aside.
    • filet mignon
    • salt
    • oil (for frying)
    • oven
    • ovenproof pan
    • aluminum foil

    Season filet mignon on both sides with salt. Turn on the grill function of your oven. Heat an ovenproof pan over medium-high, add some oil, and sear the fillets on both sides. Remove fillets from the pan and let rest in aluminium foil for approx. 5 – 10 min. Remove crust from the fridge and cut to fit the fillets. Place some crust on each fillet and put it back into the pan, crust-side up. Grill the fillets in the oven for approx. 3 – 5 min., or until the crust is browned on top. Set aside.

  • Step 4/4

    In a frying pan over medium heat, fry the porcini mushrooms for approx. 3 min. Add remaining butter and season with salt and pepper. Put a layer of the celery root mixture onto a plate, scatter with some mushrooms, and top with the filet mignon. Serve immediately and enjoy!
    • 20 g butter
    • salt
    • pepper
    • frying pan
    • tongs

    In a frying pan over medium heat, fry the porcini mushrooms for approx. 3 min. Add remaining butter and season with salt and pepper. Put a layer of the celery root mixture onto a plate, scatter with some mushrooms, and top with the filet mignon. Serve immediately and enjoy!