|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.|
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.
- 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
Gather the ingredients.
Rub Worcestershire sauce evenly on both sides of filet mignon steaks, 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, and remove steaks.
Make a tinfoil tent over filet mignon to rest the meat and keep warm.
Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
Add broth and bring to a slow boil. Cook for 3 minutes.
Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
Whisk in Dijon mustard until smooth.
Return steaks to pan, turning to cover both sides with sauce, and warm for 1 minute.
Plate the filet mignons and pour sauce on top. Sprinkle with finely chopped chives.
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.