Description
Savor the incredible flavors of Filet Mignon with Dijon Sauce. This dish combines tender beef with a creamy, mustard-infused sauce, making it perfect for a quick, delightful dinner.
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 on both sides of the filet mignon steaks, then sprinkle with salt and pepper.
- Heat a large heavy skillet or cast iron pan over high heat until very hot (not smoking), then add butter and swirl to coat the pan.
- Brown the steak for 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side for medium-rare doneness. Turn only once and remove the steaks.
- Tent the filet mignon with tinfoil to rest and keep warm.
- Add shallots and garlic to the same skillet (without cleaning it), and stir for 30 seconds.
- Carefully pour in the wine, stirring to scrape up the browned bits, and cook for about 2 minutes.
- Add beef broth and bring to a slow boil, cooking for 3 minutes.
- Add heavy cream and cook until the sauce thickens (about 3 to 5 minutes).
- Whisk in Dijon mustard until smooth.
- Return the steaks to the pan and warm for 1 minute before serving. Sprinkle with finely chopped chives.
Notes
Make sure to use a well-heated skillet for the best sear on the steaks.
Feel free to adjust the cream and mustard for your desired sauce consistency and flavor.
Allowing the steaks to rest under tinfoil retains their juiciness.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 200mg