Filet Mignon with Dijon Sauce
Garlic-Mustard Filet Mignon is a luxurious dish that never fails to impress. Imagine perfect, tender beef steaks topped with a creamy Dijon sauce that adds a delightful sharpness, creating the ultimate dining experience. This dish is an indulgent option for family dinners, special occasions, or date nights. The tenderloin melts in your mouth, while the sauce coats it beautifully, making every bite a celebration of flavor and texture.
Table of Contents
I vividly remember the first time I made Filet Mignon with Dijon Sauce. The way the aromas filled my kitchen as the beef sizzled and the sauce simmered was a revelation. This dish proves that elegance in cooking can be achieved even on busy weeknights. With just 35 minutes from start to finish, you can serve a meal that rivals your favorite steakhouse, right in your own home. So grab your apron, and let’s dive into this mouthwatering recipe!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 35 minutes, this dish offers steakhouse flavors without the fuss.
- Irresistible Flavor: A subtle blend of garlic, shallots, and Dijon mustard elevates the steak’s natural richness.
- Eye-Catching Appeal: The creamy sauce and perfectly cooked filet make for a stunning plate presentation.
- Flexible Serving: Perfect for both intimate dinners and celebratory gatherings—your guests will feel pampered!
- Diet-Friendly Options: The recipe is naturally gluten-free, making it a great choice for gluten-sensitive diners.
Ingredients You’ll Need
- 4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): Select good quality steaks for maximum tenderness. Look for a bright red color, and you can ask your butcher for the best cuts if unsure.
- 1 teaspoon Worcestershire sauce: This adds a savory depth to the meat. If you prefer a gluten-free option, opt for a gluten-free Worcestershire sauce.
- 1/2 teaspoon kosher salt: Enhances the natural flavor of the beef. Table salt can substitute but use slightly less, as it’s more concentrated.
- 1/4 teaspoon black pepper (coarsely ground): Freshly ground pepper delivers a robust flavor. Adjust according to your preference.
- 1 tablespoon butter: This enhances the richness of the sauce. For a dairy-free option, use olive oil or vegan butter.
- 1/4 cup shallots (finely chopped): Shallots provide a milder, sweeter onion flavor. If unavailable, use yellow or red onion, but adjust the quantity to taste.
- 2 large cloves garlic (minced): Fresh garlic infuses the dish with aromatic flavor. If you’re in a pinch, garlic powder can work but use less than you think.
- 1/3 cup red wine: Choose a dry red wine for the best flavor profile. Merlot or Cabernet Sauvignon is perfect—just remember to use a wine you enjoy drinking!
- 1/2 cup beef broth: This adds depth to the sauce. Homemade or low-sodium broth provides a great flavor base without being too salty.
- 1/2 cup heavy cream: This creates a luscious, velvety sauce. For a lighter option, you could use half-and-half, but the richness will be less pronounced.
- 2 teaspoons Dijon mustard: The star of the sauce, adding a delightful tang. For a milder flavor, you could substitute with yellow mustard.
- Garnish: chives: Fresh chives add a pop of color and freshness to the finished dish. Alternatively, use parsley if you don’t have chives on hand.
How to Make Filet Mignon with Dijon Sauce
Prepare the steaks: Gather your filet mignon and ensure it’s at room temperature for even cooking. Rub 1 teaspoon Worcestershire sauce evenly on both sides of each steak, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Heat the skillet: Preheat a large, heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon of butter and swirl it around to coat the pan. This will create a beautiful browned crust on the steaks.
Cook the steaks: Place the steaks in the skillet and let them brown for 3 to 5 minutes on one side, without moving them. Once a nice crust forms, turn them and cook for an additional 3 to 5 minutes until they reach medium-rare doneness, aiming for an internal temperature of about 130°F. Turn only once; this helps develop that flavorful crust. Once cooked, remove the steaks from the pan and tent them with aluminum foil to keep warm.
Sauté shallots and garlic: Without cleaning the skillet, add the finely chopped shallots and minced garlic. Stir them together for about 30 seconds until fragrant, ensuring they don’t burn.
Deglaze with wine: Carefully pour in 1/3 cup of red wine, and using a wooden spoon, scrape up all the flavorful browned bits from the bottom of the skillet. Let it simmer for about 2 minutes until the wine reduces slightly.
Add broth and simmer: Pour in 1/2 cup of beef broth and bring it to a slow boil. Allow the mixture to cook for 3 minutes; this deepens the flavor of the sauce.
Add cream: Stir in 1/2 cup of heavy cream, letting it cook until the sauce begins to thicken—usually about 3 to 5 minutes. Keep an eye on it, stirring occasionally.
Whisk in mustard: Once the sauce has thickened, whisk in 2 teaspoons of Dijon mustard until smooth. This will bring all the flavors together beautifully.
Warm the steaks in sauce: Return the cooked filet mignon to the pan, allowing them to warm up for about 1 minute in the delicious sauce. Before serving, sprinkle finely chopped chives on top for a fresh touch.
Storing & Reheating
Store any leftover Filet Mignon with Dijon Sauce in an airtight container in the refrigerator for up to three days. If you’d like to keep it longer, consider freezing it. Place the cooled steak and sauce in a freezer-safe container or bag, and it’ll be good for up to three months. To reheat, gently warm the filet in a skillet over low heat until heated through, about 5-7 minutes, adding a splash of beef broth or cream to refresh the sauce. Be gentle to maintain the steak’s tenderness, as reheating can change the texture.
Chef’s Helpful Tips
- To avoid overcooking, use a meat thermometer to check for doneness. Medium-rare should read around 130°F.
- Let the steaks rest for a few minutes under the foil before cutting—this helps retain their juices.
- If your sauce is too thick, add a splash of beef broth or cream to reach your desired consistency.
- For an extra rich flavor, consider adding a splash of balsamic vinegar when sautéing the shallots and garlic.
- If making ahead, store the sauce separately to keep the steak from becoming soggy.
Filet Mignon with Dijon Sauce is an elegant, yet achievable dish that boasts flavors and textures that will surely impress. Each ingredient works in perfect harmony to create a meal that’s both comforting and refined. Don’t hesitate to experiment with the sauce—try adding herbs or even a dash of spice to suit your palate. Perfect for a cozy dinner at home or a celebratory feast with friends, this recipe promises satisfaction. Enjoy your culinary adventure, and happy cooking!
Recipe FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the sauce in advance and store it in the refrigerator for up to three days. Simply warm it up before serving and cook your steaks fresh to enjoy the best texture.
What’s the best way to tell when filet mignon is cooked to my liking?
Using a meat thermometer is the most reliable way. For medium-rare, aim for about 130°F. If you prefer well-done, the internal temperature should be around 160°F. Each steak varies slightly, so checking is essential.
Can I substitute the red wine in the sauce?
Absolutely! If you prefer not to use wine, you can substitute it with additional beef broth and a splash of red wine vinegar for acidity. This will still give you a flavorful sauce without alcohol.
How can I serve this dish?
Filet Mignon with Dijon Sauce is versatile! It pairs beautifully with sides like roasted vegetables, garlic mashed potatoes, or a fresh, crisp salad. Serve it with a nice red wine to elevate the experience.
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📖 Recipe Card
Filet Mignon with Dijon Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan-Seared
- Cuisine: American
Description
This Filet Mignon with Dijon Sauce delivers an irresistible flavor with simple preparations. Featuring beef tenderloin, garlic, and a creamy sauce, it’s perfect for a quick dinner or a delightful meal at home.
Ingredients
- 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 for 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side until medium-rare. Turn only once and remove steaks.
- Create a tinfoil tent over filet mignon to rest the meat and keep warm.
- Add shallots and garlic to the same skillet used to cook the meat and stir 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 the sauce begins to thicken, from 3 to 5 minutes.
- Whisk in Dijon mustard until smooth.
- Return steaks to the pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.
Notes
For best flavor, allow the beef to come to room temperature before cooking.
Feel free to adjust the amount of garlic based on your personal taste.
Pair this dish with roasted vegetables or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 540
- Sugar: 1g
- Sodium: 870mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 160mg
