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
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.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 1g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 150mg