Filet mignon with mustard and mushrooms from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 104) by Ina Garten

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Notes about this recipe

  • megan_b5otez on April 12, 2026

    It was delicious however it had a lot of heavy cream … like ALOT! So the dish was kinda heavy but overall really flavorful

  • Ezair92 on May 19, 2021

    The steaks and sauce were perfect. Agree with previous note that recipe instructions are not clear on the mushrooms. I did not tie my steaks and they were fine. I had large 2 inch filets closer to 9 ounces each. And the timing did work for them perfectly medium rare. This dish was definitely a treat

  • NJChicaa on January 24, 2018

    Delicious! I make this recipe often.

  • anya_sf on July 03, 2017

    My filets were thick but smaller around, 6-7 oz each, and not tied. There wasn't enough salt and pepper to coat the sides, so I just coated the tops and bottoms. The steaks were perfect after 10 min in the oven. I cooked 1 lb mushrooms as my family loves them. Instructions aren't totally clear regarding the mushrooms; they are removed to a bowl (presumably covered to keep warm) after sauteeing, then the shallots are cooked in the same skillet. The Dijon mustard flavor was a bit strong in the sauce when tasted by itself, but was perfect with the beef. Wonderful combination of flavors. Sauce is rich and makes plenty, but it's oh so good. Served with wild rice and sauteed spinach, which were great accompaniments.

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