Garlic-Mustard Filet Mignon is not just a meal; it’s an experience that wraps luxury in a blanket of comfort. Each tender bite melts in your mouth, complemented by the rich, creamy Dijon sauce that elevates the entire dish. The fragrant garlic and robust shallots blend harmoniously with the savory depth of red wine, creating a sauce that infuses every morsel with flavor. When you serve this dish, you’re not merely putting dinner on the table; you’re impressing your loved ones with an elegant entree that whispers sophistication yet feels entirely approachable.

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

For me, cooking Filet Mignon with Dijon Sauce was a delightful journey down memory lane. The first time it graced my dining table, it was a special occasion — an anniversary dinner made at home. The wonderful aroma wafting through the kitchen had everyone eagerly anticipating their plates. Best of all, it was surprisingly simple to make, requiring just a handful of ingredients and a bit of love. Trust me, this dish will easily win over hearts at your next gathering or a comforting weekend meal.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 35 minutes, it’s a perfect weeknight dinner!
Irresistible Flavor: The savory depth of Dijon mustard and creamy sauce creates a luscious taste.
Eye-Catching Appeal: Impress your guests with a beautifully plated dish that’s pure elegance.
Flexible Serving: Perfect for date nights, special occasions, or when craving something extraordinary.
Diet-Friendly Options: Can easily be adapted for gluten-sensitive diets by ensuring the broth is gluten-free.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks: Choose high-quality beef for best flavor and tenderness. You can substitute with fillet or ribeye, but the texture will differ.
1 teaspoon Worcestershire sauce: This adds umami depth to the meat. For a different flavor, try soy sauce or tamari.
1/2 teaspoon kosher salt: Essential for enhancing the natural flavors of your steak. Avoid table salt as it’s more concentrated.
1/4 teaspoon black pepper (coarsely ground): Freshly ground provides a bolder flavor than pre-ground options.
1 tablespoon butter: This creates a beautiful sear on the steak and adds richness. Try ghee for dairy-free alternatives.
1/4 cup shallots (finely chopped): Milder than onions, shallots give a subtle sweetness to the sauce. Onions can be used if shallots are unavailable.
2 large cloves garlic (minced): Fresh garlic elevates the aroma and has numerous health benefits. Avoid pre-minced garlic for best flavor.
1/3 cup red wine: Opt for a dry red wine like Cabernet Sauvignon for balance. If avoiding alcohol, use additional beef broth.
1/2 cup beef broth: It provides a savory base. Choose low-sodium for better control over salt levels.
1/2 cup heavy cream: This creates a luscious texture. For a lighter option, half-and-half or coconut cream may work.
2 teaspoons Dijon mustard: The star of the sauce; its tanginess complements the richness of the cream.
Garnish: chives: Freshly snipped chives add a pop of color and a mild onion flavor.

How to Make Filet Mignon with Dijon Sauce

Prepare the Steaks: Gather all your ingredients before you begin cooking, ensuring you have everything at hand. Rub 1 teaspoon Worcestershire sauce evenly over both sides of the 4 (6-ounce) beef tenderloin steaks, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. This will create a delicious crust when seared.

Heat the Skillet: Grab a large heavy skillet or cast iron pan and heat it over high heat until it’s very hot but not smoking. This is crucial for achieving that perfect sear. Add 1 tablespoon butter and swirl it around the pan to coat the bottom evenly.

Sear the Steaks: When the butter is bubbling and fragrant, add the prepared steaks to the pan. Sear them for 3 to 5 minutes on one side until a nice crust forms. Flip the steaks and cook for an additional 3 to 5 minutes for medium-rare doneness. Remember, turning the steak only once helps develop a good sear. Once cooked, remove the steaks and tent them with aluminum foil to keep them warm.

Sauté Aromatics: In the same skillet (don’t clean it – all that flavor is key!), add 1/4 cup finely chopped shallots and 2 large cloves minced garlic. Stir for about 30 seconds, allowing those lovely smells to mingle and fill the air.

Deglaze the Pan: Carefully pour in 1/3 cup red wine while stirring vigorously, scraping up any browned bits from the bottom of the skillet. This step is essential as it builds the flavor of your sauce. Let the wine bubble and reduce for about 2 minutes.

Add Broth and Simmer: Pour in 1/2 cup beef broth and bring the mixture to a slow boil. Let it cook for 3 minutes, allowing those flavors to meld together.

Incorporate Cream: Pour in 1/2 cup heavy cream and continue cooking, stirring gently until the sauce starts to thicken. This should take about 3 to 5 minutes. Keep an eye on it, as you want a nice, creamy consistency but not too thick.

Whisk in Mustard: Once the sauce has thickened to your liking, whisk in 2 teaspoons of Dijon mustard until smooth. This adds the wonderful depth and tang that makes the sauce shine!

Finish the Dish: Return the steaks to the pan, warming them for just 1 minute in the sauce. This step is key in ensuring they soak up those delicious flavors. Finally, sprinkle the dish with finely chopped chives before serving for that beautiful pop of green.

Storing & Reheating

To store any leftovers of this delightful dish, place it in an airtight container at room temperature for up to 2 hours. After that, keep it in the refrigerator for up to 3 days to maintain quality. For longer storage, freeze the dish in a suitable container for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat in a skillet over gentle heat until warmed through, adding a splash of cream if the sauce has thickened too much. Just remember that reheating may change the texture slightly, but the flavors remain delightful.

Chef’s Helpful Tips

Avoid overcooking: Steaks can become tough quickly if they’re cooked beyond medium-rare. Use a meat thermometer to check for 130°F (54°C) for perfect doneness.
Let the meat rest: Allowing your steaks to rest after cooking keeps them juicy. Don’t skip this step!
Low and slow for sauce: If your sauce thickens too quickly, lower the heat and stir more frequently.
Add herbs: Fresh herbs like thyme or rosemary elevate the sauce’s flavor—a pinch can do wonders!
Plan ahead: For special occasions, you can prep the sauce in advance, then just warm it when you’re ready to serve.

There you have it — an incredible recipe that will not only satisfy your cravings but also impress your friends and family. The balance of flavors in the creamy Dijon sauce and the tender steak creates a dining experience that’s rich and inviting. Feel free to experiment with the garnishes, add a side of roasted vegetables, or indulge in some buttery mashed potatoes for a complete plate. Enjoy every moment of cooking and sharing this fabulous dish!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While filet mignon is known for its tenderness, you can substitute with ribeye or sirloin if desired. Just adjust cooking times based on the thickness of the cut and preferred doneness.

What’s a good wine alternative for deglazing?

If you’re looking to avoid wine, a mixture of beef broth with a splash of red wine vinegar can work effectively. This keeps that rich flavor without the alcohol, preserving the essence of the dish.

Can I make the sauce ahead of time?

Yes! You can prepare the sauce in advance and store it in the refrigerator. When you’re ready to serve, simply reheat gently and whisk in the Dijon mustard just before adding the steaks.

How do I know when the steak is done?

Using a meat thermometer is the best way to ensure your steak is cooked just right. Aim for 130°F (54°C) for medium-rare, and always let it rest before slicing to keep the juices in!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Filet Mignon with Dijon Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-fried
Cuisine: French

Print Recipe

Description

Enjoy a delightful Filet Mignon with Dijon Sauce, packed with flavor and easy to prepare. Perfect for a quick dinner or a special occasion, this dish brings together tender beef and a creamy sauce that is sure to impress.

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

Cook Mode Prevent your screen from going dark

Instructions

Gather the ingredients.
Rub Worcestershire sauce evenly on both sides of filet mignon steaks, sprinkle with salt and pepper.
Heat a large heavy skillet or cast iron pan over high heat until very hot but not smoking. Add 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.
Tent the filet mignon with tinfoil to rest the meat and keep warm.
Add shallots and garlic to the same skillet and stir for 30 seconds without cleaning it.
Carefully pour in the wine and stir, scraping up 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, about 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 skillet is hot enough before adding the steaks for optimal browning.
For a richer flavor, let the red wine simmer longer to reduce, enhancing the sauce.