If you’re looking for a dish that encapsulates elegance and flavor in every bite, garlic-mustard filet mignon is the answer. This dish features tender beef tenderloin steaks dressed in a rich, creamy Dijon sauce that is both luxurious and approachable. The juicy texture of the filet mignon pairs beautifully with the smoothness of the sauce. It’s a combination that feels special and tastes amazing without requiring a ton of effort.

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 remember the first time I made filet mignon at home. The anticipation of that first bite, combined with the mouthwatering aroma wafting through the kitchen, made the experience memorable. It’s a fantastic option for date nights, celebrations, or just when you want to treat yourself. The best part? With this recipe, you can easily replicate the magic of a fine-dining experience right in your own kitchen. So let’s get excited about this delectable meal!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 35 minutes, making it perfect for weeknight cooking or special occasions.
Irresistible Flavor: The combination of garlic, wine, and Dijon mustard creates a sauce that is both savory and luxurious, elevating the tender filet mignon.
Eye-Catching Appeal: Perfectly cooked steaks crowned with a velvety sauce make an impressive presentation worthy of any dinner party.
Flexible Serving: Ideal for celebrations, romantic dinners, or simply when you want to indulge in comfort food.
Diet-Friendly Options: This recipe is gluten-free and can be adapted for low-carb diets by skipping the red wine.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): The star of the dish, tenderloin steaks are prized for their tenderness and rich flavor. Look for high-quality cuts for the best results.
1 teaspoon Worcestershire sauce: This adds a depth of flavor and umami profile to the meat. If you’re out, soy sauce is a suitable substitute.
1/2 teaspoon kosher salt: Essential for enhancing the natural flavors of the beef. Use more or less based on preference.
1/4 teaspoon black pepper (coarsely ground): Freshly ground black pepper adds warmth and a hint of spice.
1 tablespoon butter: For that touch of richness while searing the steaks. Use unsalted to control the saltiness of the final dish.
1/4 cup shallots (finely chopped): Shallots provide a subtle sweetness that complements the savory flavors in the sauce.
2 large cloves garlic (minced): Fresh garlic brings aromatics and enhances the dish’s overall flavor profile.
1/3 cup red wine: A dry red wine adds depth and complexity to the sauce. For a non-alcoholic option, use extra beef broth instead.
1/2 cup beef broth: This base gives the sauce a hearty foundation. Low-sodium broth is a good choice for better control over salt levels.
1/2 cup heavy cream: Cream adds richness and a smooth texture to balance the acidity of the wine and mustard.
2 teaspoons Dijon mustard: This tangy mustard adds a lovely complexity and brightness to the sauce.
Garnish: chives: Finely chopped chives provide a pop of color and a mild onion flavor to finish the dish.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Start by gathering all your ingredients. Preparation is key to a smooth cooking process, so having everything at hand makes things easy.

Season the Steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of the 4 beef tenderloin steaks, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. This simple seasoning allows the rich flavors of the meat to shine through.

Heat the Pan: 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 thoroughly. A hot pan creates a nice sear, which locks in the juices.

Sear the Steaks: Brown the steaks for 3 to 5 minutes on one side until a golden crust forms. Then, turn them over and cook for an additional 3 to 5 minutes to reach medium-rare doneness. Remember, each steak should only be turned once for optimal browning. Remove the steaks from the pan and keep them warm by tenting them with tinfoil.

Sauté Aromatics: In the same skillet, add the 1/4 cup finely chopped shallots and 2 minced cloves garlic. Sauté for about 30 seconds until fragrant. Using the same pan helps build flavor from the steak’s drippings.

Deglaze with Wine: Carefully pour in 1/3 cup red wine, stirring to scrape up the browned bits from the bottom of the pan. This step is crucial as those bits carry rich flavors. Allow the mixture to simmer for about 2 minutes.

Add Broth: Pour in 1/2 cup beef broth and bring it to a slow boil. Let it cook for 3 minutes to reduce slightly, concentrating the flavors.

Incorporate Cream: Stir in 1/2 cup heavy cream and cook the mixture until it begins to thicken, about 3 to 5 minutes. The cream adds richness, giving depth to the sauce.

Whisk in Mustard: Add 2 teaspoons Dijon mustard to the sauce, whisking until smooth. This not only enhances the flavor but also adds a beautiful creaminess to the dish.

Warm the Steaks: Return the steaks to the pan and warm them in the sauce for 1 minute. This allows the flavors to meld while ensuring the steaks are served at the perfect temperature.

Serve and Garnish: Plate the steaks and spoon the sauce generously over each one. Sprinkle with finely chopped chives for a fresh finish. The vibrant green adds an appealing touch to the dish.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save leftovers for longer, you can freeze the steaks and sauce for up to 3 months—just make sure to seal them well. For reheating, place the steak and sauce in a skillet over low heat until warmed through, which usually takes about 5-7 minutes. Just keep in mind that the sauce may thicken; adding a splash of broth can help restore its creamy consistency.

Chef’s Helpful Tips

Avoid overcooking the steaks. Use a meat thermometer to check for the right internal temperature—about 130°F for medium-rare.
For added flavor, consider marinating the steaks for a couple of hours in Worcestershire sauce before cooking.
Make sure your ingredients, like the cream and butter, are at room temperature for better emulsification in the sauce.
If it’s too rich, add a splash of lemon juice to brighten the flavors of the sauce.
Prepare the sauce while the steaks rest; this can help save time and ensure everything is served warm.

Filet mignon with Dijon sauce isn’t just a meal; it’s an experience that can elevate any dinner table, impressing guests or treating yourself to something special. It brings together flavors that dance harmoniously, making every bite memorable. Whether you decide to serve it with elegant sides like asparagus or creamy mashed potatoes, or simply enjoy it on its own, you’re in for a delicious evening. Don’t hesitate to get creative with spices or sides; this dish is adaptable to your tastes.

Recipe FAQs

How do I know when my filet mignon is cooked to the right doneness?

Use a meat thermometer! For medium-rare, aim for about 130°F at the thickest part of the steak. Remove from heat a few degrees early as it will continue to cook while resting.

Can I use a different type of mustard?

Absolutely! While Dijon adds smoothness and a unique taste, you can experiment with whole grain mustard or spicy brown mustard for a different flavor profile. Just adjust to your liking.

What should I serve with filet mignon?

This dish pairs beautifully with sides like creamy mashed potatoes, roasted veggies, or a fresh salad. Additionally, a nice red wine complements the flavors wonderfully.

Can I make the sauce ahead of time?

You can prepare the sauce a day in advance and store it in the refrigerator. Just reheat gently and whisk in a touch of cream to bring it back to life before serving.

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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: Pan-searing
Cuisine: American

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Description

This Filet Mignon with Dijon Sauce is a delightful dish featuring succulent beef and a creamy sauce infused with garlic and red wine. It’s easy to prepare and ideal for a quick dinner or a special occasion.

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 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, then add 1 tablespoon of 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 achieve medium-rare doneness. Turn only once, and then remove the steaks.
Create a tinfoil tent over the filet mignon to let it rest and keep warm.
In the same skillet used to cook the meat (without cleaning), add the shallots and garlic and stir for about 30 seconds.
Carefully pour in the wine and stir, scraping up the browned bits from the bottom for about 2 minutes.
Add the broth and bring to a slow boil, cooking for 3 minutes.
Incorporate the heavy cream and cook until the sauce begins to thicken, approximately 3 to 5 minutes.
Whisk in the Dijon mustard until the sauce is smooth.
Return the steaks to the pan and warm for 1 minute. Before serving, sprinkle with finely chopped chives.

Notes

For best results, ensure the steaks are at room temperature before cooking.
Adjust cooking time based on your preferred level of doneness.
Feel free to substitute the heavy cream with a lighter alternative if desired.