Outstanding flavor. But I didn't know how long to simmer the filets - it was just trial and error. I don't like them bloody rare, and I took them out too soon, so they had to go back in... then I still wasn't sure so I cut one open, which I know you shouldn't do. What can I say, I'm not quite "there" as a steak-searing expert. Maybe some more detailed time suggestions would help this recipe, but I realize that steak size varies so it's hard to say. Once these filet mignons made it to the table, they were outstanding. Very flavorful and tender, and the mushrooms were a great addition!
WOW. I've had many steaks in my lifetime ranging from Diner to 5 star quality.. I honestly think that this recipe beats a majority of the stuff that is served at restaurants (low and high class).. The food tastes wonderful. It's not overly flavorful, though the flavors do compliment the steaks nicely. I made this dish with mashed potatoes for my mother as a surprise, and needless to say she was quite surprised. We were well fed for the evening. Thank you for a very wonderful meal and recipe. I will share this with friends and family.
OMG this was so good! The sauce was amazing...even though I overcooked my steaks a little (my fault) it didn't matter becuase the sauce is amazing. You can't go wrong with this recipe and it is super easy!!
Oh wow! This deserves wayyyy more than five stars. This is very, very good. I used ribeye steaks and a dry red wine. The dijon mustard adds something very special to the sauce. I will serve over egg noodles next time and double the sauce. Mmmmmm! On a side note, I have never ever been able to make a steak in the pan that turned out very well. The timing and cook method is PERFECT. Our ribeyes came out moist and slightly pink.. it was truly a perfect steak. Thanks, Barb!
Barb this is so good!!! The flavors were incredible and the meat was SO tender. Followed your directions exactly and it was perfect. This was the first steak I've made on the stove that turned out good!
Excellent recipe. I used normal field mushrooms cut into small pieces and doubled the sauce. Love the flavour of the Dijon throughout the dish. I served with whole baked potatoes in their jackets (skins) but think that buttered noodles would also be great especially with some of the sauce drizzled over the top. Thanks Barb for a great recipe!
Delicious! Needs a more sophisticated name. DH loved this one. I served this with coleslaw and a tossed salad for a terrific low carb meal.
this is the way i always make filet mignon, but these babies were so thick i had to cook them a few minutes longer per side. we liked the sauce, i am liberal with the sherry as it helps deglaze the pan. this was a special dish for my dd who is home from college for the holiday, she just loved it!