Filet Mignon with Dijon Sauce is such a treat that feels special every time you make it. This dish highlights the rich, buttery flavor of filet mignon, beautifully complemented by a creamy, zingy mustard sauce that adds an elegant touch. It’s a fantastic balance of indulgence and simplicity, making it perfect for date nights or any celebration.

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 prepared Filet Mignon with Dijon Sauce for my partner; the sizzling aroma filled the kitchen and created a warm atmosphere that felt just right. As I plated the juicy steaks and drizzled that gorgeous sauce, I knew I had created something memorable. This recipe is straightforward but elegant enough to impress anyone at the table. You’ll be excited to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this recipe is perfect for a weeknight dinner or special gathering.
Irresistible Flavor: The tender filet mignon pairs perfectly with the creamy tang of Dijon mustard, elevating every bite.
Eye-Catching Appeal: Served beautifully with colorful garnishes like chives, it’s a feast for the eyes too!
Flexible Serving: Enjoy it as an elegant entrée for a dinner party or a cozy night in.
Diet-Friendly Options: Look for gluten-free Worcestershire sauce and you have a dish that can accommodate various diets.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): The star of the dish, this cut is tender and juicy. For a budget-friendly alternative, try top sirloin.
1 teaspoon Worcestershire sauce: This adds a savory depth. If you’re out, soy sauce can work in a pinch.
1/2 teaspoon kosher salt: Essential for enhancing flavor. Use sea salt if that’s what you have on hand.
1/4 teaspoon black pepper (coarsely ground): Freshly ground pepper brings out the best in the meat.
1 tablespoon butter: Adds richness and helps create a lovely sear. Use unsalted butter for better control over seasoning.
1/4 cup shallots (finely chopped): These lend a mild sweetness. If necessary, substitute with onions.
2 large cloves garlic (minced): Fresh garlic enhances the flavor profile.
1/3 cup red wine: This contributes acidity and depth to the sauce. Choose a dry red, like Cabernet Sauvignon, but feel free to skip the wine if needed; just add more broth.
1/2 cup beef broth: It forms the base for your sauce. Homemade broth is great, but store-bought is fine too.
1/2 cup heavy cream: It gives the sauce its luxurious texture. Half-and-half can be a lighter option if necessary.
2 teaspoons Dijon mustard: The tangy hero of the sauce. For a different twist, try using whole grain mustard.
Garnish: chives: Finely chopped chives not only add color but also a mild onion flavor that enhances the dish.

How to Make Filet Mignon with Dijon Sauce

Gather the ingredients: Before you begin, make sure all your ingredients are ready to go. This will help keep the process smooth and enjoyable.

Season the steaks: Rub 1 teaspoon Worcestershire sauce evenly on both sides of the filet mignon steaks. Follow up by sprinkling them with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. This ensures that every bite bursts with flavor.

Heat the skillet: Grab 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 to coat the bottom. This high temperature is essential for achieving a nice crust on the steaks.

Brown the steaks: Place the seasoned filet mignon into the hot pan and allow it to brown for about 3 to 5 minutes. Flip it to the other side and listen for that delightful sizzle as you cook it for another 3 to 5 minutes or until it reaches medium-rare doneness. Remember to turn the steak only once for that perfect sear. Once done, remove the steaks from the skillet and tent them with a piece of tin foil to keep warm.

Sauté aromatics: In the same skillet, add 1/4 cup finely chopped shallots and 2 large minced garlic cloves. Sauté these until fragrant—about 30 seconds—letting those delicious flavors meld in the butter left from cooking the steak.

Deglaze the pan: Carefully pour in 1/3 cup red wine, using your wooden spatula to scrape up the brown bits from the bottom of the pan. This process will take about 2 minutes and adds incredible depth to your sauce.

Add beef broth: Pour in 1/2 cup beef broth and bring the mixture to a slow boil. Let it simmer for about 3 minutes, allowing the flavors to intensify.

Stir in the cream: Now it’s time for 1/2 cup heavy cream to join the party. Stir it in and cook until the sauce begins to thicken, which should take about 3 to 5 minutes.

Whisk in the mustard: For that final touch, whisk in 2 teaspoons Dijon mustard until smooth. This step elevates the flavor profile dramatically.

Warm the steaks: Return the steaks to the skillet and warm them for 1 minute in the sauce, letting those flavors meld together. Finish the dish by sprinkling finely chopped chives on top before serving for a burst of freshness.

Storing & Reheating

To store leftovers, let the filet mignon with Dijon sauce cool completely and place it in an airtight container in the refrigerator. It will stay fresh for about 3 days. If you wish to freeze it, store it in the same type of container but make sure to consume it within 3 months for the best flavor. When it’s time to reheat, place the steak in a skillet over medium heat for about 5 minutes or until warmed through. The sauce might separate slightly; a gentle stir should bring it back together, but be prepared for slight texture changes.

Chef’s Helpful Tips

Avoid overcooking: Use a meat thermometer to check for doneness; medium-rare is around 130°F.
Rest the steak: Allowing the steak to rest after cooking makes it more juicy and flavorful.
Use room temperature ingredients: Bringing your beef broth and cream to room temperature can help them blend better into the sauce.
Don’t rush the sauce: Allowing the sauce to simmer longer will deepen its flavors, so take your time!
Make ahead: Prepare the sauce a day in advance, then simply reheat while cooking the steaks for a quicker dinner setup.

Every time I make Filet Mignon with Dijon Sauce, I’m reminded of how luxurious a homemade meal can feel. This dish combines simple, fresh ingredients to create something truly exciting and unforgettable. With easy execution, delightful flavors, and an appealing presentation, you’ll definitely want to make this a staple in your cooking repertoire. Experiment with side dishes or different accompaniments to make it your own!

Recipe FAQs

Can I substitute another type of steak for filet mignon?

Absolutely! While filet mignon is prized for its tenderness, cuts such as ribeye or sirloin can work well, especially if you adjust cooking times to ensure they remain tender and juicy.

What can I serve with filet mignon?

This dish pairs beautifully with rich sides like creamy mashed potatoes, roasted asparagus, or a simple green salad. For something heartier, consider serving with wild rice or a baked potato.

Can this recipe be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it on the stove while you cook the steaks for an easy, delicious meal.

How do I know when my steak is perfectly cooked?

The best way to ensure your steak is cooked to your liking is to use a meat thermometer. For medium-rare, aim for 130°F. You can also check firmness with your fingers—firmer means more cooked. With practice, you’ll master the perfect steak!

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Filet Mignon with Dijon Sauce

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Pan-seared
Cuisine: American

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Description

This Filet Mignon with Dijon Sauce is a crowd-pleaser featuring tender steaks and a creamy garlic-mustard sauce. Perfect for a quick yet elegant dinner that impresses. Enjoy restaurant-quality flavor at home!

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 of butter and swirl to coat the pan.
Brown the steak for 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to reach medium-rare doneness. Turn only once and then remove steaks from the pan.
Make a tinfoil tent over the filet mignon to rest the meat and keep warm.
In the same skillet, add the shallots and garlic without cleaning it, stir for 30 seconds.
Carefully pour in the wine and stir, scraping up the browned bits from the bottom for about 2 minutes.
Add beef broth and bring to a slow boil. Cook for 3 minutes.
Add the heavy cream and cook until the sauce begins to thicken, about 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 best results, let the steak rest after cooking to ensure it stays juicy.
Adjust the thickness of the sauce by varying the cooking time after adding the cream.
Add more garlic for extra flavor if desired.