Description
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 510
- Sugar: 1g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg
