Filet Mignon with Dijon Sauce is a luxurious dish that turns a simple evening into a memorable dining experience. Imagine sinking your teeth into the tender, juicy beef tenderloin, perfectly seared to a delicious medium-rare. The rich and creamy Dijon sauce, with its hints of garlic and shallots, elevates this dish to a whole new level. It’s the kind of meal that impresses a crowd yet feels special enough for a cozy dinner for two.

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

This recipe has been a favorite in my household since the first time I prepared it. The compliments from family and friends still echo in my mind! What makes Filet Mignon with Dijon Sauce shine is its simplicity. It takes just about thirty-five minutes, including prep and cooking time, making it easy even on a weeknight after a long day. I can’t wait for you to whip this up and enjoy it as much as I do!

Why You’ll Love This Recipe

Simple & Quick: Ready to relish in about 35 minutes without any intricate culinary skills required.
Irresistible Flavor: The combination of Dijon mustard and rich red wine creates a tantalizing sauce that pairs perfectly with the tender filet mignon.
Eye-Catching Appeal: Perfectly cooked filet mignon garnished with fresh chives makes for an impressive presentation.
Flexible Serving: Ideal for special occasions, family dinners, or a cozy date night at home.
Diet-Friendly Options: Adjustments can make this suitable for gluten-free diets or more accessible for various palates.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): The star of your dish! Ensure they are fresh, and grass-fed if possible for the best flavor.
1 teaspoon Worcestershire sauce: This adds a subtle umami flavor, enhancing the steak’s natural taste.
1/2 teaspoon kosher salt: Essential for seasoning the meat and enhancing its flavor.
1/4 teaspoon black pepper (coarsely ground): Freshly ground provides the best flavor for seasoning.
1 tablespoon butter: Adds richness during the searing process and lends flavor to the sauce.
1/4 cup shallots (finely chopped): Provides a sweet but slightly sharp taste that brightens the sauce.
2 large cloves garlic (minced): A must for that aromatic quality; fresh garlic gives a kick of flavor that’s hard to beat.
1/3 cup red wine: Choose a dry red wine that you enjoy drinking; it will enhance the sauce nicely.
1/2 cup beef broth: Adds depth to the sauce with a savory backbone.
1/2 cup heavy cream: This gives the sauce its luscious texture and creaminess.
2 teaspoons Dijon mustard: A flavorful French condiment that contributes a tangy, sharp note to the sauce.
Garnish: chives: Sprinkle these on top before serving for a pop of color and fresh flavor.

How to Make Filet Mignon with Dijon Sauce

Gather your ingredients: Before you start cooking, make sure you have all your ingredients prepared. This makes the cooking process smooth and enjoyable.

Season the steaks: Rub 1 teaspoon of Worcestershire sauce evenly on both sides of the filet mignon steaks. Then, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper onto the steaks. Don’t skimp on the seasoning—it’s key to delicious flavor.

Preheat your skillet: Heat a large heavy skillet or cast-iron pan over high heat until it is very hot, but not smoking. Add 1 tablespoon of butter and swirl to coat the pan evenly.

Sear the steaks: Place the seasoned steak in the pan and brown for about 3 to 5 minutes on one side. Then, turn the steak and cook for an additional 3 to 5 minutes on the other side, reaching medium-rare doneness. Remember to turn only once for that perfect crust, then remove the steaks from the skillet.

Let them rest: Create a tinfoil tent over the filet mignon to keep them warm while they rest. This step ensures that the juices redistribute throughout the steak.

Start the sauce: In the same skillet that you cooked the steak, without cleaning it (all those browned bits add flavor), toss in the finely chopped shallots and minced garlic. Stir them for about 30 seconds until they are fragrant.

Deglaze with wine: Carefully pour in 1/3 cup of red wine, using a wooden spoon to scrape up the browned bits from the bottom of the skillet. This should take about 2 minutes as it reduces slightly.

Add broth: Pour in 1/2 cup of beef broth and bring the mixture to a slow boil. This is where a lot of flavor builds up—let it cook for about 3 minutes.

Thicken the sauce: Next, add 1/2 cup of heavy cream. Stir and cook until the sauce begins to thicken; this will take roughly 3 to 5 minutes.

Whisk in mustard: Whisk in 2 teaspoons of Dijon mustard until the sauce is smooth and well blended. Taste the sauce and adjust the seasoning if needed, adding a pinch of salt if necessary.

Return steaks to the pan: Put the steaks back into the skillet for about 1 minute to warm them through again.

Garnish and serve: Finally, sprinkle finely chopped chives over the dish right before serving. The fresh herbs add flavor and a burst of color, making your Plate of filet mignon with Dijon sauce truly irresistible.

Storing & Reheating

To store leftovers, allow the filet mignon to cool completely and then wrap it in plastic wrap or place it in an airtight container. It can stay at room temperature for about 2 hours, but refrigerate it for longer storage, ideally within 3 days. You can also freeze it, wrapped securely, for up to 3 months. When reheating, place it in a preheated oven at 250°F for about 10-15 minutes to warm through, ensuring the steak doesn’t dry out. The flavor may slightly diminish, but using the sauce while reheating will help retain some moisture and richness.

Chef’s Helpful Tips

Avoid overcooking the steak; use a meat thermometer to achieve the perfect medium-rare at 130°F.
Use room temperature steaks for better searing; take them out of the fridge at least 30 minutes before cooking.
Don’t skip the resting step after cooking; this allows the juices to redistribute, ensuring each bite is juicy.
If your sauce gets too thick, add a little more beef broth or cream to reach your desired consistency.
Experiment with different types of mustards; a coarse variety can add even more texture to your sauce.

Filet Mignon with Dijon Sauce is a delightful dish that combines the shimmering qualities of a restaurant experience with home-cooked comfort. The balance of tender beef and rich sauce makes this entrée as satisfying as it is elegant. Cooking it may feel scary at first, but with each step, you’ll gain confidence in your culinary skills.

Why not play around with different herbs or spices to make this dish your own? Cooking is all about creativity, and I encourage you to let your imagination run wild. Enjoy every nurturing moment in the kitchen, allowing food to be a source of joy and connection. I can’t wait for you to try this recipe and savor the delightful experience of Filet Mignon with Dijon Sauce.

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While filet mignon is incredibly tender, you can substitute with sirloin or ribeye steaks. Just be mindful of cooking times since different cuts have varying thicknesses and fat content.

How do I know when the filet mignon is done?

For best results, use a meat thermometer. Aim for 130°F for medium-rare. If you prefer your steaks more done, cook to your desired temperature, remembering that they will continue cooking slightly while resting.

Can this sauce be made in advance?

Certainly, you can prepare the Dijon sauce ahead of time. Just store it in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stove and stir before serving.

What sides go well with filet mignon?

Many sides complement this dish beautifully! Consider garlic mashed potatoes, sautéed green beans, or a fresh garden salad. For an extra touch, a glass of the same red wine used in the sauce pairs perfectly.