Mustard-crusted filet mignon with porcini mushrooms

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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!