|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*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.|
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.
- 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
- 1 Tablespoon butter
- 1/4 cup finely chopped
- 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
- For Garnish
- Chopped chives
- Rub Worcestershire sauce on both sides of filet mignon steaks evenly, then sprinkle with salt and pepper.
- 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.
- 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.
- Serve pan sauce over warm filet mignon steaks and sprinkle with chopped chives.