Filet Mignon with Dijon Sauce
Elevate your dining experience with this luxurious Filet Mignon with Dijon Sauce, a dish that combines tender, buttery steaks with a velvety, tangy sauce for a restaurant-quality meal at home. Perfectly seared filet mignon, seasoned simply with salt and pepper, is basted with melted butter to achieve an irresistibly rich crust. The star of the dish, however, is the creamy Dijon sauce—enhanced with dry white wine, beef stock, and a hint of fresh thyme—that brings an elegant balance of flavors to every bite. Ready in just 40 minutes, this recipe is ideal for an indulgent dinner party or a romantic evening at home. Serve it alongside roasted vegetables or creamy mashed potatoes to complement the luscious steak and sauce combination. Unforgettable flavor and impressive presentation await!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Filet mignon steaks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely diced
- 1 clove Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Beef stock
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 0.5 teaspoon Fresh thyme leaves
Instructions
Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking. Pat them dry with paper towels.
Season both sides of the steaks with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the steaks into the skillet and sear for 3-4 minutes on each side until they develop a golden-brown crust.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Spoon the melted butter over the steaks as they cook for an additional 2-3 minutes, or until they reach your desired doneness (medium-rare is 130°F/54°C).
Transfer the steaks to a plate, tent them with aluminum foil, and allow them to rest.
In the same skillet, reduce the heat to medium and add the shallots and garlic. Sauté for 1-2 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine, stirring to scrape up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Stir in the beef stock, heavy cream, Dijon mustard, and thyme leaves. Cook for 3-4 minutes until the sauce thickens slightly.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Return the rested steaks to the skillet, spooning the sauce over the top. Cook for 1-2 minutes to warm the steaks through.
Plate the filet mignon steaks and drizzle them generously with the Dijon sauce. Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
