Ingredients

The following ingredients have 4 Servings
  • 4 filet mignons
  • 12 cremini mushrooms (sliced)
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 1 ¼ cup coconut cream
  • ¼ cup Dijon or whole-grain mustard
  • ¼ cup white wine
  • 2 tbsp. olive oil
  • 2 tbsp. fresh parsley (minced)
  • Sea salt and freshly ground black pepper

Instruction

  • Heat a skillet over medium-high heat.
  • Add the olive oil and sauté the shallots and garlic for 2 to 3 minutes, then add the mushrooms and sauté for another 4 to 5 minutes.
  • Pour in the white wine and cook until reduced by half.
  • Reduce the heat to medium and stir in the coconut cream; simmer for about 4 or 5 minutes or until the cream thickens.
  • Add the mustard and fresh parsley; season to taste with salt and pepper.
  • Heat another skillet over high heat.
  • Season the filets with sea salt and freshly ground black pepper.
  • When the skillet is very hot, add the filets and sear evenly on both sides (2 to 4 minutes per side, depending on size) until cooked to desired doneness.
  • Serve the filet mignons with the mushroom-mustard sauce poured on top and garnish with fresh parsley.