UBS In Person Cooking Class: Pan Seared Steak w. Dijon Mushroom Cream Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Filet Mignon with Mushroom Dijon Cream Sauce

Serves 4; Inspired by Ina Garten

Mushrooms

1 lbs mixed wild mushrooms, stemmed if needed and sliced or torn ½ inch thick

2 tablespoon unsalted butter, divided

1 tbsp high heat cooking oil

2 tablespoon dry sherry

1 - 2 rosemary sprigs

1 - 2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Steak

4 (2-inch-thick) filets mignons, tied

5 teaspoons flakey sea salt such as Maldon or fleur de sel

2 teaspoon coarsely cracked black peppercorns or

Sauce

½ cup minced shallots

2 tsp chopped thyme

3 tablespoons Cognac or brandy

¼ cup chicken stock

1 cup heavy cream, slightly warm

½ cup Dijon mustard

½ teaspoon whole-grain mustard

2 tablespoon minced fresh parsley leaves

Prep

1. Preheat the oven to 400 degrees F. Prepare a parchment lined tray for steaks.

Cook mushroom:

1. Heat a large cast iron or stainless steel skillet over medium heat and add a thin layer of oil and 1 tbsp butter. When fat is hot, add the mushrooms and saute for about 5 minutes, until they release their juices. Stir in the sherry and rosemary sprig; continue to cook until the mushrooms are tender, about 8 minutes. Add garlic and season to taste. Transfer to a paper towel lined plate and set aside; remove rosemary sprig.

Cook Steak:

1. Return skillet to flame and increase to medium high. Pat the filets dry with paper towels and lightly brush all over with oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is hot, add the filets and sear evenly all over (top, bottom and sides) for about 1 ½ to 2 minutes per side.
2. Transfer the steaks from the skillet to prepared sheet pan and place in the oven for about 7 - 8 minutes, until the steaks register 120 degrees F on a meat thermometer inserted into the center for medium rare. Remove from the oven, cover the sheet pan, tent with foil, and rest 10 minutes.

Make Sauce:

1. Discard oil from skillet; if you need to wipe out the skillet, do not wipe out the brown bits (the fond). Return pan to stovetop and place over low heat. Add 1 tbsp butter and add shallots; cook gently until aromatic, about 1 minute. Add thyme and season with salt and pepper, cook about 1 minute more.
2. Add the Cognac, scraping any bits off bottom to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the chicken stock and the slightly warm cream and simmer for about 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
3. Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.