If you’ve ever craved an indulgent meal that combines the tender richness of beef with the creamy depth of flavor, look no further than the delightful Filet Mignon with Dijon Sauce. This elegant dish features perfectly cooked tenderloin steaks complemented by a velvety mustard-infused sauce that makes every bite a luxurious experience. The tender meat, seared to perfection, paired with the fragrant aroma of garlic and shallots, creates an enticing symphony of flavors that can transform any dinner into a special occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Filet Mignon with Dijon Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Filet Mignon with Dijon Sauce

I first discovered this recipe as a simple way to elevate my weeknight dinners, and it quickly became a go-to for everything from romantic evenings to hearty family meals. The ease of preparation and the stunning presentation means you can impress guests without running the risk of feeling overwhelmed in the kitchen. Plus, the Dijon sauce wraps around the meat so beautifully, making it all the more satisfying. Whether you’re new to cooking or a seasoned chef, this recipe is sure to captivate your palate, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this dish is perfect for a weeknight dinner that feels special.
Irresistible Flavor: The combination of tender beef, earthy shallots, and creamy Dijon sauce will have your taste buds dancing.
Eye-Catching Appeal: The vibrant touch of chives on top adds a pop of color, making it as beautiful as it is delicious.
Flexible Serving: Ideal for date night, holiday gatherings, or simply treating yourself!
Diet-Friendly Options: Adaptable for different diets; just ensure your broth is suitable for your needs.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): The star of the dish, these steaks are incredibly tender and flavorful. Look for high-quality cuts, and don’t hesitate to ask your butcher for recommendations.
1 teaspoon Worcestershire sauce: This adds a complex umami flavor to the beef. If you’re avoiding gluten, look for a gluten-free version.
1/2 teaspoon kosher salt: Enhances the natural flavors of the meat. Feel free to adjust to your taste.
1/4 teaspoon black pepper (coarsely ground): Freshly cracked pepper adds depth; for a milder taste, you can use pre-ground.
1 tablespoon butter: A classic choice for sautéing that adds richness to the sauce.
1/4 cup shallots (finely chopped): Bring sweetness and a subtle onion flavor. You can substitute with yellow onions if needed.
2 large cloves garlic (minced): Provides aromatics and enhances overall flavor.
1/3 cup red wine: Select a good quality wine for cooking; a dry red wine works best. If you’re avoiding alcohol, consider using extra beef broth instead.
1/2 cup beef broth: For added savory flavor. Homemade is best, but store-bought works just fine.
1/2 cup heavy cream: This thickens the sauce to a luxurious consistency. If you’re looking for lighter options, half-and-half can work in a pinch.
2 teaspoons Dijon mustard: Adds a tangy sharpness to the sauce. Whole grain mustard can also work for texture variation.
Garnish: chives: Chopped chives bring a fresh oniony flavor and vibrant color.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Start by gathering all your ingredients. Have everything at arm’s reach; it makes cooking smoother and more enjoyable.

Season the Steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of the four beef tenderloin steaks. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper on both sides as well. This seasoning helps penetrate the beef with flavor.

Heat the Pan: Preheat a large heavy skillet or cast iron pan over high heat until very hot, but don’t let it smoke. Add 1 tablespoon butter and swirl it around to coat the pan; this will ensure the steak browns beautifully.

Sear the Steaks: Carefully place the seasoned steaks in the hot skillet. Cook for 3 to 5 minutes on one side, allowing the meat to form a golden crust. Turn the steaks and continue cooking on the other side for another 3 to 5 minutes to achieve medium-rare doneness. Remember to turn them only once to keep those juices locked inside!

Let the Steaks Rest: Once cooked to your liking, transfer the steaks to a plate and cover them with aluminum foil to keep warm while you prepare the sauce.

Sauté Aromatics: In the same skillet (don’t dare wash it!), add 1/4 cup finely chopped shallots and 2 minced garlic cloves. Stir them around for about 30 seconds until they’re fragrant but not browned.

Deglaze with Wine: Carefully pour in 1/3 cup red wine, scraping up those delicious browned bits from the pan’s bottom as the wine bubbles away. This is where the deep flavors come from!

Add Broth: Incorporate 1/2 cup beef broth and bring it to a slow boil. Let it cook for about 3 minutes, allowing the flavors to blend beautifully.

Thicken the Sauce: Pour in 1/2 cup heavy cream and simmer until the sauce starts to thicken, which should take about 3 to 5 minutes. Keep an eye on it; you want a rich and creamy texture.

Mix in Dijon: Whisk in 2 teaspoons Dijon mustard until smooth, infusing the sauce with that signature tangy flavor that pairs perfectly with the rich beef.

Warm the Steaks: Return the steaks to the pan, letting them warm through for about 1 minute. This step melds the meat with the sauce, creating a delightful union of flavors.

Garnish and Serve: Before serving, sprinkle some finely chopped chives over the top for a fresh, herbaceous finish. They not only taste great but also look stunning!

Storing & Reheating

Store any leftover filet mignon with Dijon sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the steaks and sauce in a freezer-safe container for up to 3 months. To reheat, gently warm the meat in a pan over low heat until heated through. The texture may change slightly, but a splash of cream can help refresh the sauce’s richness.

Chef’s Helpful Tips

Avoid overcooking the steaks by using a meat thermometer; aim for an internal temperature of 135°F for medium-rare.
Allow your steaks to come to room temperature before cooking; this helps achieve a more even cook.
Don’t rush the sauce—letting it simmer and thicken adds incredible depth of flavor.
If you like a deeper flavor, consider adding a splash of balsamic vinegar as the sauce thickens.
Making the sauce ahead of time? Just reheat gently over low heat to prevent separation.

The combination of flavors in Filet Mignon with Dijon Sauce creates a memorable dining experience. I encourage you to experiment a little: try different herbs or even add mushrooms to the sauce if you’re feeling adventurous! It’s easy to make this delightful dish your own.

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While filet mignon is incredibly tender, you can also try ribeye, sirloin, or even a flat iron steak. Just adjust the cooking time according to the cut for best results.

How do I know when my steak is perfectly cooked?

For a perfect medium-rare steak, aim for an internal temperature of 135°F. Use a meat thermometer for accuracy, and remember to let the steak rest before slicing to keep those juices in.

What can I serve with filet mignon?

This dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp salad. A good red wine would also complement it wonderfully, making for an elegant meal!

Can I make the sauce ahead of time?

Definitely! You can prepare the sauce a day ahead, refrigerate, and then reheat gently before serving. Just be cautious not to overheat it as it can separate. Enjoy your cooking adventure!

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Filet Mignon with Dijon Sauce

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

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Description

Enjoy a succulentFilet Mignon with Dijon Sauce that pairs tender beef and a creamy mustard sauce. This recipe is simple, flavorful, and makes for a delightful dinner that anyone can prepare at home.

Ingredients

Scale

4 (6-ounce) beef tenderloin steaks (1–1/2 inches thick)
1 teaspoon worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (coarsely ground)
1 tablespoon butter
1/4 cup shallots (finely chopped)
2 large cloves garlic (minced)
1/3 cup red wine
1/2 cup beef broth
1/2 cup heavy cream
2 teaspoons dijon mustard
garnish: chives

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Instructions

Gather the ingredients.
Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
Make a tinfoil tent over filet mignon to rest the meat and keep warm.
Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
Add broth and bring to a slow boil. Cook for 3 minutes.
Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
Whisk in Dijon mustard until smooth.
Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.