This Filet Mignon with Mustard Sauce is an elegant yet approachable dish that delivers restaurant-quality flavor at home. The tender, buttery beef is perfectly seared and paired with a rich, tangy mustard sauce that enhances the steak without overpowering it. It’s ideal for special occasions as well as refined weeknight meals.
Why You’ll Love This Recipe
This recipe combines simplicity with sophistication. Filet mignon cooks quickly while remaining incredibly tender, and the mustard sauce comes together in the same pan, capturing all the flavorful browned bits. The result is a luxurious dish that feels impressive yet is easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steaks
2 filet mignon steaks, 6 to 7 ounces each, 1.5 to 2 inches thick
1 teaspoon fine salt
½ teaspoon freshly ground black pepper
1 tablespoon high-heat oil (avocado, grapeseed, or canola)
1 tablespoon unsalted butter
For the mustard pan sauce
1 small shallot, finely minced (about 2 tablespoons)
¼ cup beef broth
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
3 tablespoons heavy cream
1 tablespoon fresh parsley, finely chopped
Directions
Remove the filet mignon from the refrigerator 30 minutes before cooking so it can come to room temperature. Pat the steaks dry thoroughly with paper towels and season both sides evenly with salt and black pepper.
Heat a heavy skillet over medium-high heat until very hot. Add the oil and swirl to coat the pan. Place the steaks in the skillet and sear without moving them for 3 to 4 minutes, until a deep golden-brown crust forms. Flip the steaks and cook for another 3 to 4 minutes for medium-rare, or until the internal temperature reaches about 125°F.
During the last minute of cooking, add the butter to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks several times. Transfer the steaks to a plate, loosely cover with foil, and let them rest.
Lower the heat to medium. In the same skillet, add the minced shallot and cook for about 1 minute until softened, scraping up the browned bits from the pan. Pour in the beef broth and simmer for 2 to 3 minutes, allowing it to reduce by about half.
Whisk in the Dijon mustard and whole-grain mustard, followed by the heavy cream. Simmer gently for 30 to 60 seconds until the sauce thickens slightly. Taste and adjust seasoning if needed. Stir in the chopped parsley, then spoon the sauce over the rested filet mignon and serve immediately.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cooking time: 10 to 12 minutes
Total time: approximately 25 minutes
Variations
For a lighter version, omit the heavy cream and add an extra tablespoon of beef broth.
For deeper flavor, replace half of the broth with reduced red grape juice.
For a pepper-crusted style, coat the steaks with coarsely crushed black peppercorns before searing.
For an herb-forward finish, add fresh thyme or chives along with the parsley.
Storage/Reheating
Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of broth to maintain moisture. Avoid overheating, as filet mignon can dry out quickly.
FAQs
What doneness is best for filet mignon?
Medium-rare is ideal, as it preserves tenderness and juiciness.
Can I use a different cut of beef?
Yes, tenderloin medallions or sirloin steaks can be used, though cooking times may vary.
Is Dijon mustard required?
Dijon provides the classic sharp flavor, but smooth mustard can be substituted for a milder taste.
Can the sauce be made ahead of time?
The sauce is best fresh but can be made a few hours in advance and gently reheated.
How do I know when the steak is cooked properly?
Using a meat thermometer is the most reliable method.
Can I cook this without a cast-iron skillet?
Yes, any heavy-bottomed skillet that retains heat well will work.
What side dishes pair well with this recipe?
Mashed potatoes, roasted vegetables, or steamed green beans complement the dish nicely.
Can I double the sauce recipe?
Yes, simply double all sauce ingredients while keeping the method the same.
Why is resting the steak important?
Resting allows the juices to redistribute, resulting in a more tender steak.
Can this recipe be made dairy-free?
You can omit the butter and cream, using olive oil and extra broth instead.
Conclusion
Filet Mignon with Mustard Sauce is a timeless recipe that shows how a few quality ingredients can create an unforgettable meal. With its tender beef, bold yet balanced sauce, and straightforward preparation, this dish is perfect whenever you want something truly special at the table.
This Filet Mignon with Mustard Sauce features seared, tender beef paired with a creamy, tangy mustard pan sauce. It’s a quick yet refined dish that’s ideal for special dinners or elegant weeknights.
Ingredients
For the steaks:
2 filet mignon steaks (6–7 oz each, 1.5–2 inches thick)
1 tsp fine salt
1/2 tsp freshly ground black pepper
1 tbsp high-heat oil (avocado, grapeseed, or canola)
1 tbsp unsalted butter
For the mustard pan sauce:
1 small shallot, finely minced (about 2 tbsp)
1/4 cup beef broth
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
3 tbsp heavy cream
1 tbsp fresh parsley, finely chopped
Instructions
Let the steaks sit at room temperature for 30 minutes. Pat dry and season with salt and pepper.
Heat a skillet over medium-high heat. Add oil and sear steaks for 3–4 minutes per side, or until the internal temperature reaches 125°F for medium-rare.
Add butter in the last minute of cooking and baste the steaks. Transfer to a plate and cover loosely with foil to rest.
Reduce heat to medium. Add shallots to the pan and cook for 1 minute, scraping up any browned bits.
Pour in beef broth and simmer for 2–3 minutes to reduce.
Whisk in both mustards and heavy cream. Simmer for 30–60 seconds until slightly thickened. Stir in parsley.
Serve sauce spooned over the rested steaks.
Notes
Use a meat thermometer for best doneness accuracy.
Resting the steak helps retain juices and tenderness.
For extra richness, finish the sauce with a teaspoon of butter before serving.
You can double the sauce if serving with sides like mashed potatoes.
