Garlic-Mustard Filet Mignon

filet mignon with creamy mustard sauce

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
494 Calories
22g Fat
16g Carbs
53g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
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.)

Filet mignon, as indicated by its French name, is a tender cut of beef that is famous for its wonderful texture. It's expensive and delicate, so knowing how to cook it to perfection will give you an incredible meal, so satisfying that there is no need for big serving sizes. This part of the animal doesn't bear any weight so it's not toughened by activity – you probably can slice it with a fork once it's cooked.

For our recipe, we prepare a tantalizing garlic-mustard pan sauce enriched with shallots, wine, and cream. Delicious and easy to prepare, this dish suits a dinner party. Wow your guests serving it with potatoes au gratin and an asparagus-pistachio salad.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    gather ingredients for filet with sauce

    The Spruce / Diana Chistruga

  2. Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.

    rub steaks with seasoning

    The Spruce / Diana Chistruga

  3. Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.

    heat butter in skillet

    The Spruce / Diana Chistruga

  4. 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, and remove steaks.

    sear steaks

    The Spruce / Diana Chistruga

  5. Make a tinfoil tent over filet mignon to rest the meat and keep warm.

    cover steaks to rest with tinfoil

    The Spruce / Diana Chistruga

  6. Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.

    cook shallots and garlic for sauce

    The Spruce / Diana Chistruga

  7. Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.

    continue to build sauce for steak

    The Spruce / Diana Chistruga

  8. Add broth and bring to a slow boil. Cook for 3 minutes.

    add broth to sauce

    The Spruce / Diana Chistruga

  9. Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.

    add cream to sauce

    The Spruce / Diana Chistruga

  10. Whisk in Dijon mustard until smooth.

    finish sauce with mustard

    The Spruce / Diana Chistruga

  11. Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

    add steaks back to pan to heat in sauce

    The Spruce / Diana Chistruga

    How to Choose Filet Mignon

    Because it is not a cheap cut of meat, learn from these tips before you head to the store:

    • Know the USDA meat grading. 'Prime' is the best cut of the type of meat you are looking for, while 'Choice' is the average quality of it. Choose 'Prime' whenever you can, it has more fat and marbling, thus more flavor and tenderness. If the filets you find don't have any of the grades, don't buy them.
    • Look for dark-pink and red steaks. Any gray or discoloration is a sign that the steak is past its prime time.
    • Some shady stores will sell filet mignon look-alikes, so first, pay attention to the price if it seems low, and secondly, go to recommended butcher shops and reputable supermarkets.