Pepper-Mustard Filet Mignon with Quinoa-Shiitake Ragout & Claret Sauce
Pepper-Mustard Filet Mignon
  • 1 hr
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings

Recipe Timer

Hours Mins Secs

Ingredients
Pepper-Mustard Filet Steaks:
  • 4 Omaha Steaks Filet Mignons
  • 2 teaspoons olive oil
  • 1 tablespoon Dijon mustard
  • 4 teaspoons crushed black peppercorns
  • Salt, to taste
Claret Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt, to taste
  • 3 cups Claret (red Bordeaux)
  • 3 cups beef stock
Quinoa-Shiitake Mushroom Ragout:
  • 3 tablespoons olive oil
  • 8 ounces shiitake mushrooms, sliced
  • 1 cup fresh corn kernels
  • 2 cloves garlic, minced
  • 2 cups quinoa, rinsed and drained
  • 2 cups vegetable stock
  • Salt and freshly ground black pepper, to taste
  • 4 sprigs fresh marjoram, for garnish
Preparation
Claret Sauce:

Heat the olive oil in a saucepan and add the garlic, onion, carrot, celery, bay leaves, peppercorns, and salt. Sauté over medium heat for 6 to 7 minutes, or until the vegetables are tender. Add the wine, bring to a boil, and simmer over medium-low heat until reduced by two-thirds, about 40 minutes. Add the stock and reduce by two-thirds, about 40 minutes longer. Strain into a clean saucepan and continue to reduce until about 1 cup remains and the sauce is thick enough to coat the back of a spoon. Keep warm.


Pepper-Mustard Filet Steaks:

Place the olive oil, mustard, peppercorns, and salt in a bowl and spread the mixture onto both sides of the steaks. Let sit at room temperature while preparing the ragout.

Preheat the broiler. When hot, broil the steaks for about 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Turn the steaks once to ensure even cooking. Transfer to serving plates, spoon the sauce around, and garnish with the marjoram. Serve with the ragout.


Quinoa-Shiitake Mushroom Ragout:

Heat 2 tablespoons of the olive oil in a sauté pan and add the shiitake mushrooms. Sauté over medium-high heat for 3 minutes, stirring frequently. Stir in the corn and sauté for 2 minutes longer. Remove from the heat. Heat the remaining tablespoon of the olive oil in a saucepan and sauté the garlic over medium heat for 3 minutes. Add the quinoa and stir with a wooden spoon to coat thoroughly. Add the stock and 2 cups of water, and bring to a simmer. Cook for about 10 minutes, or until the liquid is absorbed and the quinoa is almost dry but still moist. Add the mushroom-corn mixture and season with salt and pepper.