Description
This Filet Mignon with Dijon Sauce boasts irresistible flavors from tender beef, garlic, and a rich cream sauce. Quick to prepare, it’s ideal for a delightful dinner at home.
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 all the ingredients together.
- Rub Worcestershire sauce on both sides of the filet mignon steaks and season with salt and pepper.
- Heat a large skillet over high heat until hot, then add butter and swirl it around the pan.
- Sear the steak for 3 to 5 minutes on one side, then flip and cook an additional 3 to 5 minutes for medium-rare. Turn only once and then remove the steaks from the pan.
- Cover the filet mignon with tinfoil to rest and keep warm.
- In the same skillet, add the shallots and garlic, stirring for about 30 seconds without cleaning the pan.
- Pour in the red wine and stir to deglaze the pan, scraping up any browned bits for about 2 minutes.
- Add the beef broth and let it come to a slow boil, cooking for 3 minutes.
- Incorporate the heavy cream and cook until the sauce thickens, about 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. Top with finely chopped chives before serving.
Notes
Let the steak rest after cooking to enhance juiciness.
Adjust the amount of Dijon mustard to taste if you prefer a milder flavor.
For a more robust sauce, simmer longer to intensify the flavors.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg