Filet Mignon with Mushroom Parsley Cream Sauce

Filet Mignon with Mushroom Parsley Cream Sauce
Introduction: First day into her college Christmas vacation, Delia prepared dinner for us. A fancy restaurant like dish that made my jaw drop. The meat was cooked to perfection and the almond green beans were just delicious. The combination of ricotta cheese with cauliflower was so ingenious so that the taste was divine. I am so proud of my girl, she is not only an honor student but a brilliant cook!
Prepared and Photographed by:
Recipe Source: No Recipe Required
Serves: 4
Prep time: 
Cook time: 
Total time: 
Mashed Cauliflower
  • 1 cauliflower head
  • 2 garlic cloves, sliced and roasted
  • 3 tbsp. butter
  • ½ cup ricotta cheese
  • grated parmesan cheese, to your liking
  • salt and pepper, to taste
  • pinch of thyme
Green Beans
  • 5 cups green beans
  • ⅓ cup slivered almonds
  • 2 tbsp. honey
  • ½ tsp. coconut oil
  • salt, to taste
Mushroom Sauce:
  • 4 tbsp. butter
  • 1 Portobello mushroom, chopped
  • flour (1 tsp. or 1 tbsp., depending on consistency preference)
  • 1 shallot, chopped
  • ⅓ cup Chardonnay or any white wine
  • ½ cup heavy whipping cream
  • 2 tbsp. fresh parsley, chopped
Filet Mignon
  • 4 filets
  • salt and pepper to taste
  • 2 tbsp. butter
Mashed Cauliflower:
  1. Bring a pot of water to boil.
  2. Separate the florets of the cauliflower and put in boiling water; boil until fork tender, about 10-15 minutes. Remove from heat and drain.
  3. In a food processor, combine cauliflower florets, roasted garlic, butter, ricotta cheese, parmesan cheese, salt, pepper, and thyme. Process until consistency is smooth. Set aside.
Green Beans:
  1. Sauté the green beans in olive oil or butter on medium heat until tender and slightly crispy.
  2. In a different pan, melt ¼ tsp. of coconut oil and toss the almonds in. Roast until golden brown on medium heat stirring occasionally. Throw in a pinch of salt to taste.
  3. Remove the almonds and transfer to a bowl, mixing them with honey and the remaining coconut oil.
Mushroom Sauce:
  1. In a saucepan, melt 1 tbsp. of butter.
  2. Toss in mushroom and sauté until softened and slightly brown. Transfer to a bowl and set aside.
  3. Then in the same pan, melt the remaining 3 tbsp. of butter and add flour, mixing until thickened.
  4. Sauté shallots for a minute or two.
  5. Pour wine and let simmer for 30 seconds to partially evaporate the wine, then add heavy cream.
  6. Stir sauce and allow to simmer for a couple of minutes.
  7. Toss in parsley and cooked mushrooms; stir. Set aside.
  8. Combine with green beans and stir in pan for another minute. Set aside.
Filet Mignon:
  1. Season the filets to your liking.
  2. Heat a saucepan for a couple of minutes until very hot, then melt the butter. Don't skimp out on this step because it is imperative that the pan is hot enough to sear the meat properly.
  3. Once butter is melted, place filets in and let them sear for 3-4 minutes on each side. Don't move them around, just let them cook. This method alone should cook the filets to rare, which is the proper doneness for this type of meat. However if you'd like them medium rare or medium, they may be placed in the oven at 400 degrees Fahrenheit for another 7-8 minutes. Cooking them beyond medium is not recommended as it dries the filets out.
  4. For a more in depth tutorial on how to cook filet mignon, check No Recipe Required
Now assemble the dish and enjoy!


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