Garlic-Mustard Filet Mignon is not just your average steak; it’s a dining experience that combines the tender, buttery bite of beef tenderloin with a sauce that brims with flavor. The silky Dijon sauce, infused with garlic and a splash of red wine, elevates each steak into gastronomic heights. This dish is a real crowd-pleaser, making it perfect for any weeknight dinner or a special occasion when you want to impress without the stress.

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 this masterpiece. The aroma of garlic sizzling in butter, paired with the rich scent of red wine, filled my kitchen, creating an atmosphere that said, “Something special is happening.” Friends and family gathered around the table, and the looks of delight as we savored each bite made my heart swell. If you’re looking for a recipe that seamlessly balances elegance and comfort, look no further; it’s time to savor these juicy steaks with a lick-your-plate-clean sauce!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, making it perfect for busy weeknights or last-minute dinner parties.
Irresistible Flavor: The harmonious blend of Dijon mustard and garlic creates a sauce that’s creamy and packed with flavor, making every bite a delight.
Eye-Catching Appeal: A beautifully cooked filet mignon topped with a rich sauce and chives will wow your guests and make any meal feel special.
Flexible Serving: Ideal for romantic dinners, family feasts, or holiday gatherings, this dish fits any occasion beautifully.
Diet-Friendly Options: Gluten-free and adaptable for those following low-carb lifestyles.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): Choose high-quality cuts for optimal tenderness and flavor.
1 teaspoon Worcestershire sauce: This adds a layer of umami that enhances the steak without overpowering it.
1/2 teaspoon kosher salt: Essential for seasoning; kosher salt is great for even distribution and flavor enhancement.
1/4 teaspoon black pepper (coarsely ground): Freshly ground pepper adds a nice bite to the dish.
1 tablespoon butter: For sautéing the steaks, ensuring that they cook beautifully and develop a rich flavor.
1/4 cup shallots (finely chopped): Adds a mild onion flavor that complements the richness of the beef.
2 large cloves garlic (minced): A must for that fragrant aroma and savory punch.
1/3 cup red wine: Use a dry red wine to deglaze the pan and deepen the flavor of the sauce.
1/2 cup beef broth: This will form the base of your sauce, enriching it with savory depth.
1/2 cup heavy cream: For that silky texture in your sauce, cream balances the flavors beautifully.
2 teaspoons Dijon mustard: The star of the show, offering a tangy zing that harmonizes with the richness of the steak.
Garnish: chives: Fresh chives bring a mild onion flavor and a splash of color to your finished dish.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Ensure you have all the ingredients on hand; this will make cooking smoother and faster.

Rub Worcestershire Sauce: Begin by evenly rubbing 1 teaspoon Worcestershire sauce over both sides of your 4 beef tenderloin steaks, then sprinkle them with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.

Heat the Skillet: Preheat a large, heavy skillet or a cast iron pan over high heat until it’s very hot but not smoking. Add 1 tablespoon butter, allowing it to melt and swirl in the pan for even coating.

Cook the Steaks: Add the seasoned steaks and brown them for 3 to 5 minutes on one side. Carefully turn them and cook for an additional 3 to 5 minutes on the other side until they reach a medium-rare doneness. Remember to turn them only once for a perfect crust.

Rest the Meat: Once cooked, transfer the steaks to a plate and loosely cover with tinfoil to rest while you make the sauce. This helps keep them warm and juicy.

Sauté Shallots and Garlic: Without cleaning the skillet, add 1/4 cup finely chopped shallots and 2 minced garlic cloves. Stir for about 30 seconds until fragrant.

Deglaze with Wine: Carefully pour in 1/3 cup red wine, scraping up the browned bits from the bottom of the pan. Stir for around 2 minutes, allowing the wine to reduce slightly.

Add Beef Broth: Next, pour in 1/2 cup beef broth and bring it to a slow boil. Cook for an additional 3 minutes, letting the flavors meld.

Whisk in Heavy Cream: Stir in 1/2 cup heavy cream, cooking until the sauce thickens slightly—this should take about 3 to 5 minutes.

Incorporate Dijon Mustard: Whisk in 2 teaspoons Dijon mustard until the sauce is smooth and well-combined.

Warm the Steaks: Slide the steaks back into the pan, gently warming them in the sauce for about 1 minute. Finish with a sprinkle of finely chopped chives before serving.

Storing & Reheating

To store any leftovers, let the filet mignon cool completely, then place it in an airtight container. It’ll keep in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze the steaks, wrapped tightly in foil or a freezer bag, for up to 3 months. For reheating, gently warm in the oven at 350°F until heated through, about 10-15 minutes depending on thickness. Keep in mind, the sauce may thicken further as it cools, so consider adding a splash of beef broth or cream to refresh its texture.

Chef’s Helpful Tips

Avoid overcooking your steaks by using a meat thermometer—aim for an internal temperature of 130°F for medium-rare.
If your steaks are particularly thick, consider finishing them in the oven after searing.
Don’t skip resting the meat! This allows the juices to redistribute, resulting in a tender steak.
Experiment with the sauce; try adding herbs like thyme or rosemary to bring a fragrant twist.
Make the sauce ahead of time and reheat gently, allowing the flavors to meld even further.

This creamy garlic-mustard filet mignon offers the perfect combination of elegance and hearty flavor that’s easy to prepare. Each bite melts in your mouth, enveloped in a luscious sauce that sings of comfort and sophistication. Don’t hesitate to switch things up, perhaps adding fresh herbs or spices to the mix to make it your own. You’ll find that not only is this dish a delight to eat, but it also encourages creativity in the kitchen.

Recipe FAQs

Can I use a different cut of steak?

Absolutely! While filet mignon is incredibly tender, you can use ribeye or sirloin. Just be mindful that cooking times may vary based on the thickness and fat content of the steak.

What wine should I use for the sauce?

A dry red wine such as Cabernet Sauvignon or Merlot works beautifully. Avoid overly sweet wines as they can alter the flavor profile of your sauce.

Is this recipe suitable for make-ahead meals?

Yes, you can prepare the sauce in advance. Just store it separately in the fridge and reheat gently before serving. However, it’s best to cook the steaks fresh for optimal texture.

How do I know when my steak is perfectly cooked?

For medium-rare, look for an internal temperature around 130°F. If you don’t have a meat thermometer, touch test: the steak should feel slightly firm with some give when pressed.

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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-Seared
Cuisine: American

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Description

Enjoy a beautiful Filet Mignon with Dijon Sauce that’s bursting with flavor. This dish combines tender beef steaks with a creamy garlic and mustard sauce, making it ideal for a quick yet sumptuous dinner.

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 1 tablespoon butter and swirl to coat the pan.
Brown the steak for 3 to 5 minutes on one side, then turn and cook for an additional 3 to 5 minutes to medium-rare doneness. Turn only once, and remove the steaks.
Create a tinfoil tent over the filet mignon to rest the meat and keep warm.
Add shallots and garlic to the same skillet 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, around 3 to 5 minutes.
Whisk in Dijon mustard until smooth.
Return the steaks to the pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

Notes

For a more intense flavor, let the steaks marinate with Worcestershire sauce for at least 30 minutes before cooking.
Ensure the skillet is very hot before adding the steaks for a perfect sear.
Use fresh chives for garnish to add a pop of color and freshness.