Description
Savor the rich flavors of Filet Mignon with Dijon Sauce. This dish combines tender beef steaks with a creamy garlic mustard sauce, making it an ideal choice for a quick, homemade dinner that impresses.
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 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 but not smoking. Add the 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 to medium-rare doneness. Turn only once, and remove the steaks.
- Make a tinfoil tent over the filet mignon to rest the meat and keep warm.
- Add shallots and garlic to the same skillet used for the meat, 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 the sauce begins to thicken, about 3 to 5 minutes.
- Whisk in the Dijon mustard until smooth.
- Return the steaks to the pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.
Notes
For best results, use high-quality beef tenderloin steaks.
Adjust the cooking time based on your desired level of doneness.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 570
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 165mg