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
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.
Notes
The filets can be cooked to your desired level of doneness.
For a richer flavor, allow the sauce to simmer a bit longer before adding the cream.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 490
- Sugar: 1g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 140mg