Filet Mignon With Garlic Mustard Sauce

By Peggy Trowbridge Filippone

Updated 11/06/18

A plate of filet mignon with garlic mustard sauce

jeffreyw/flickr

Ratings
(39)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
494 Calories
22g Fat
16g Carbs
53g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 494
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 160mg 53%
Sodium 544mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Protein 53g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender filet mignon steaks are served with a tantalizing garlic mustard pan sauce enriched with shallots, wine, and cream. Have everything ready to do, and you can have this on the table in about 20 minutes.

Ingredients

  • 4 6-ounce beef tenderloin steaks
  • Filet mignon, 1 1/2 inches thick
  • 1 teaspoon
  • Worcestershire sauce
  • 1/2 teaspoon
  • Kosher salt
  • 1/4 teaspoon coarsely ground black ​
  • Pepper
  • 1 Tablespoon butter
  • 1/4 cup finely chopped
  • Shallots
  • 2 large cloves
  • Garlic, minced
  • 1/3 cup red wine
  • 1/2 cup beef broth
  • 1/2 cup heavy or whipping cream
  • 2 teaspoons Dijon
  • Mustard
  • For Garnish
  • Chopped chives

Steps to Make It

  1. Rub Worcestershire sauce on both sides of filet mignon steaks evenly, then sprinkle with salt and pepper.
  2. Heat a large heavy skillet 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.) Remove filet mignon steaks and keep warm.
  3. To the same undrained skillet, add the shallots and garlic, stirring for 30 seconds. Carefully pour in the wine and stir, scraping up the browned bits from the bottom, about 2 minutes. Add broth and bring to a slow boil. Cook for 3 minutes, then add heavy cream and cook until sauce begins to thicken, 3 to 5 minutes. Whisk in Dijon mustard until smooth. Return steaks to pan, turning to cover both sides with sauce, and warm 1 minute.
  4. Serve pan sauce over warm filet mignon steaks and sprinkle with chopped chives.