Garlic-Mustard Filet Mignon is truly a showstopper. With its tender, juicy beef and rich, creamy Dijon sauce, it offers a perfect combination of indulgence and simplicity. Each forkful melts in your mouth, and the flavors harmoniously blend, creating a delightful experience that is both hearty and elegant. From a familiar family dinner to a romantic evening, this dish turns any meal into a special occasion.

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 still remember the first time I cooked filet mignon for a dinner party; I was both excited and a bit nervous! But now, this recipe is a go-to for me. It’s straightforward yet impressive, making it perfect to showcase your culinary skills without spending hours in the kitchen. Whether celebrating a milestone or simply wanting a comforting meal, this filet mignon with Dijon sauce will surely win hearts.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 35 minutes, making it feasible even on a busy weeknight.
Irresistible Flavor: Juicy beef combined with a tangy, creamy sauce makes for a savory delight.
Eye-Catching Appeal: Impress your guests with its gourmet look—perfectly seared steaks drizzled with a luscious sauce looks as good as it tastes!
Flexible Serving: Ideal for date night, dinner parties, or a cozy family meal—everyone will appreciate this dish.
Diet-Friendly Options: The recipe can easily be adapted for gluten-free diets by ensuring broth and sauces comply.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks: Select cuts that are at least 1-1/2 inches thick for optimal cooking; this ensures tenderness and ideal juiciness.
1 teaspoon Worcestershire sauce: This adds depth and a hint of umami to the steak. Substitute with soy sauce for a different flavor profile.
1/2 teaspoon kosher salt: Essential for enhancing the natural flavors of the meat. Avoid table salt as it may be too salty.
1/4 teaspoon black pepper (coarsely ground): Freshly ground pepper provides the perfect kick. Use a pepper mill for the best texture.
1 tablespoon butter: Enhances richness and helps achieve a beautiful sear; you could replace it with olive oil if you prefer.
1/4 cup shallots (finely chopped): Shallots offer a mild, sweet flavor compared to onions. In a pinch, use finely chopped red onions.
2 large cloves garlic (minced): Adds aromatic flavor to the sauce; using fresh garlic will give the dish a fantastic fragrance.
1/3 cup red wine: Opt for a dry red like Cabernet Sauvignon or Merlot for a deeper flavor in your sauce. Omit for a non-alcoholic variant, using additional beef broth instead.
1/2 cup beef broth: This creates a rich base for the sauce. Choose low-sodium broth for better control of the saltiness.
1/2 cup heavy cream: Leads to a luscious, creamy texture; skip this for a lighter version and replace with half-and-half.
2 teaspoons Dijon mustard: Provides a tangy bite; prepare for the balancing act between creaminess and zest! You can swap with whole-grain mustard for a different consistency and flavor.
Garnish: chives: Chopped fresh chives add a splash of color and mild onion flavor, elevating the dish visually and taste-wise.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Ensure all your ingredients are prepped before starting. This will make the cooking process smooth and efficient.

Season Steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of the 4 beef tenderloin steaks (6 ounces each), then sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper over them. Allow the steaks to sit for a few minutes to absorb the flavor.

Heat Skillet: Take a large heavy skillet or cast iron pan and heat it over high heat until very hot (but not smoking). Add 1 tablespoon butter and swirl it around to coat the pan. This will give the steak a beautiful golden crust.

Sear Steaks: Place the seasoned steaks in the pan, allowing them to sear for 3 to 5 minutes on one side. Flip them and cook for an additional 3 to 5 minutes, ensuring they reach medium-rare doneness. You can use a meat thermometer to check for doneness—135°F should be ideal.

Tent to Rest: Remove the steaks from the pan and cover them with a tinfoil tent to rest. This keeps the heat in and allows the juices to redistribute for maximum flavor.

Sauté Aromatics: Add the finely chopped shallots and minced garlic to the same skillet (no need to clean it). Stir for about 30 seconds, letting those fragrant aromas fill your kitchen.

Deglaze with Wine: Carefully pour in 1/3 cup red wine, stirring and scraping any browned bits from the bottom of the pan. This should bubble for about 2 minutes, which adds incredible depth to our sauce.

Add Broth & Simmer: Next, pour in 1/2 cup beef broth and bring it to a slow boil. Let it cook for 3 minutes to meld those flavors nicely.

Incorporate Cream: Stir in 1/2 cup heavy cream, cooking until the sauce thickens (around 3 to 5 minutes). The cream balances the acidity of the wine beautifully.

Whisk in Dijon Mustard: Remove the pan from heat and whisk in 2 teaspoons Dijon mustard until smooth. This elevates the sauce with its bright, tangy flavor.

Return Steaks to Sauce: Finally, return the steaks to the skillet, warming them for 1 minute in the flavorful sauce. This step infuses the meat with even more flavor.

Garnish: Sprinkle finely chopped chives over the steaks before serving. This small touch really boosts the overall presentation and adds a fresh burst of flavor.

Storing & Reheating

Store leftover filet mignon with Dijon sauce in an airtight container in the refrigerator for up to three days. To freeze, wrap the cooled steaks tightly in plastic wrap and then place them in a freezer-safe bag for up to three months. When ready to reheat, thaw in the refrigerator overnight and gently warm in a skillet over low heat to maintain its tenderness.

Chef’s Helpful Tips

Avoid overcooking your filet mignon; aim for medium-rare for the best flavor and tenderness.
Let the steaks rest after cooking; this is crucial for juicy results.
Use fresh ingredients for the best flavor—especially garlic and herbs.
If making ahead, prepare the sauce in advance and heat it briefly before serving.
Ensure your pan is adequately heated before adding the meat for a perfect sear.

Cooking filet mignon with Dijon sauce is an art that combines simplicity with sophistication. It’s a beloved recipe you’ll be proud to serve, whether for an intimate dinner or a festive gathering. I hope you embrace the versatility and flavors this dish brings into your kitchen.

Recipe FAQs

Can I use another cut of beef instead of filet mignon?

Absolutely! While filet mignon is known for its tenderness, cuts like ribeye or sirloin can work just as well. Just adjust the cooking time based on the thickness and desired doneness of the cut.

What can I serve with filet mignon and Dijon sauce?

This dish pairs beautifully with roasted vegetables, mashed potatoes, or a light salad. You might also consider serving it with garlic bread to soak up that delightful sauce!

Is this recipe suitable for meal prep?

Yes, the sauce can be made ahead and stored in the refrigerator; the steaks are best cooked fresh. Just reheat the sauce before serving for the best flavor.

How do I know if my steaks are done without a thermometer?

If you don’t have a thermometer, you can check for doneness by pressing the steak gently. Medium-rare steaks will yield but still have some firmness. Practice makes perfect!

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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: Stovetop
Cuisine: American

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Description

Experience the succulent taste of Filet Mignon with Dijon Sauce, a delightful dish that combines flavorful beef, rich red wine, and creamy mustard sauce—perfect for a quick yet impressive 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 steak 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 steaks.
Make a tinfoil tent over the filet mignon to rest the meat and keep warm.
Add the shallots and garlic to the same skillet used to cook 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 broth and bring to a slow boil. Cook for 3 minutes.
Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
Whisk in Dijon mustard until smooth.
Return steaks to the pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

Notes

Ensure the pan is hot enough before adding the steaks for a perfect sear.
Let the steaks rest before slicing to keep them juicy.
Chives can be substituted with parsley for a different garnish.