Filet Mignon with Dijon Sauce is an elegant dish that truly embodies the essence of fine dining at home. Picture a succulent beef tenderloin, seared to perfection, and topped with a creamy, tangy sauce that harmonizes beautifully with the richness of the meat. This isn’t just your average steak; it’s an indulgent experience, providing that melt-in-your-mouth texture that makes every bite incredibly satisfying. Whether you’re celebrating a special occasion or just treating yourself, this recipe is sure to impress.

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
Filet Mignon with Dijon Sauce

Having made this dish for friends and family on various occasions, I can affirm that it’s always a hit. I remember the first time I tried filet mignon with a mustard sauce at a restaurant, and I was hooked. It was so simple yet absolutely divine! Now, I love recreating that moment at home, and this recipe is the key to replicating that delicious restaurant experience without extensive culinary training. The blend of tender steak and a rich, flavorful sauce will undoubtedly bring joy to your dining table—so let’s dive into this delightful recipe, shall we?

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cooking, you can have this gourmet meal ready in about 35 minutes.
Irresistible Flavor: The creamy Dijon mustard sauce adds a delightful creaminess and zing, complementing the tender beef beautifully.
Eye-Catching Appeal: The elegant presentation makes it perfect for dinner parties or romantic evenings.
Flexible Serving: Perfect for special occasions or when you just want to elevate your weekly dinner.
Diet-Friendly Options: While it’s rich and comforting, you can easily adapt ingredients to suit various dietary needs.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): This cut is tender and flavorful. If you can’t find tenderloin, ribeye makes a good alternative.
1 teaspoon Worcestershire sauce: This adds depth and a savory note. Soy sauce can be a substitute if needed.
1/2 teaspoon kosher salt: Enhances the steak’s flavor. Use sea salt if you don’t have kosher.
1/4 teaspoon black pepper (coarsely ground): Freshly ground is best for more intense flavor; pre-ground works too.
1 tablespoon butter: Adds richness and helps achieve a nice sear. Use olive oil for a healthier option.
1/4 cup shallots (finely chopped): These bring sweetness and a mild onion flavor. If unavailable, use yellow onions as a substitute.
2 large cloves garlic (minced): Provides aromatic depth. Adjust according to your garlic love!
1/3 cup red wine: A dry red enhances the sauce’s flavor; however, you can use beef broth if avoiding alcohol.
1/2 cup beef broth: Adds moisture to the sauce; use low-sodium to control salt levels.
1/2 cup heavy cream: This brings creamy richness to the sauce. For a lighter option, half-and-half can also work.
2 teaspoons Dijon mustard: The star ingredient for that tangy flavor; whole grain mustard can provide an interesting texture.
Garnish: chives: Finely chopped for a pop of color and a fresh onion flavor.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Start by gathering all your ingredients. Preparation makes the cooking process much smoother and more enjoyable.

Rub the Steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of 4 (6-ounce) beef tenderloin steaks, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. This simple seasoning enhances the steak’s natural flavors.

Heat the Skillet: Heat a large heavy skillet or a cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter, swirling it to coat the pan evenly.

Sear the Steaks: Brown the steaks in the hot skillet for about 3 to 5 minutes on one side. Turn the steaks and cook an additional 3 to 5 minutes on the other side for medium-rare doneness, turning only once. To keep the juices in, take them out of the skillet and make a foil tent to rest while you make the sauce.

Sauté Shallots and Garlic: With the delicious drippings still in the skillet, add 1/4 cup finely chopped shallots and 2 large cloves minced garlic. Stir for about 30 seconds until fragrant, but be careful not to let them burn.

Deglaze the Pan: Carefully pour in 1/3 cup red wine, stirring and scraping up the browned bits from the bottom of the pan. This step is crucial for a depth of flavor; cook for about 2 minutes.

Add Broth: Add 1/2 cup beef broth and bring the mixture to a slow boil. Let it cook for about 3 minutes to meld the flavors.

Incorporate Cream: Stir in 1/2 cup heavy cream and let the sauce cook until it begins to thicken, about 3 to 5 minutes. The creamy richness is going to elevate the dish beautifully.

Whisk in Mustard: Whisk in 2 teaspoons Dijon mustard until smooth. This is where the magic happens, as the mustard adds brightness and depth to the sauce.

Return Steaks to Pan: Return the steaks to the pan and warm them for about 1 minute in the sauce. This helps infuse the flavor into the meat.

Garnish and Serve: Just before serving, sprinkle finely chopped chives over the steaks and sauce for a lovely garnish. The freshness of the chives adds a beautiful pop of color.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep the dish longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, gently warm the filet mignon in a skillet over low heat, adding a splash of beef broth or cream to maintain moisture. Keep in mind the texture might change slightly, but you can refresh the flavors with additional Dijon or fresh herbs.

Chef’s Helpful Tips

Always let your steaks come to room temperature before cooking for more even cooking throughout.
Avoid overcrowding the skillet, which can lead to steaming instead of achieving that crisp sear we love.
For best flavor, use a red wine you would enjoy drinking; it makes a difference!
Want more sauce? Simply double the ingredients for the sauce while keeping the steaks the same. You’ll want that extra goodness!
If your sauce is too thick, whisk in a bit more beef broth or cream until you reach your desired consistency.

This recipe for Filet Mignon with Dijon Sauce is truly a standout. A splendid combination of tender beef and a savory cream sauce creates a special meal that will be remembered. Feel free to experiment with the sauce; adding herbs or experimenting with different mustards could take this dish to new heights.

Recipe FAQs

How do I know when the steak is perfectly cooked?

The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of about 130°F. If you prefer it different, adjust accordingly: 140°F for medium and 150°F for medium-well.

Can I use a different cut of beef?

Absolutely! While filet mignon is recommended for its tenderness, you can substitute ribeye or sirloin steaks. Just be aware that cooking times may vary based on thickness and fat content.

What sides pair well with this dish?

A rich dish like filet mignon with Dijon sauce pairs wonderfully with roasted vegetables, mashed potatoes, or a simple arugula salad. The fresh greens can provide a refreshing contrast to the hearty steak.

Can I make the sauce in advance?

Yes! The sauce can be prepared a day ahead and stored in the refrigerator. Just warm it up on the stove and reintroduce the steaks before serving to reinvigorate those flavors.

More Main Dishes Recipes

Steak Frites with Honey Dijon Aioli

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Filet Mignon with Dijon Sauce

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Author: Anna
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 features tender beef steaks cooked to perfection and topped with a creamy garlic and wine sauce. A delightful recipe that’s easy to prepare, making it perfect 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, 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 for medium-rare doneness. Turn only once, and remove steaks.
Make a tinfoil tent over the filet mignon to rest the meat and keep it warm.
Add shallots and garlic to the same skillet used for cooking 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 the broth and bring to a slow boil. Cook for 3 minutes.
Add the heavy cream and cook until the sauce begins to thicken, from 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, allow the steaks to rest after cooking to maintain juiciness.
Adjust the thickness of the sauce by varying the amount of heavy cream you add.
Feel free to add mushrooms or other vegetables to the sauce for added flavor.