Filet Mignon with Madeira Pan Sauce with Mustard and Anchovies
Elevate your dinner table with this luxurious Filet Mignon with Madeira Pan Sauce, accented by the bold flavors of Dijon mustard and anchovies. Perfectly seared filet mignon steaks are paired with a silky, wine-infused pan sauce that balances the richness of Madeira and heavy cream with the umami depth of anchovy fillets. This gourmet recipe comes together in just 40 minutes, making it an ideal choice for impressing guests or indulging in an elevated weeknight dinner. Serve this tender, melt-in-your-mouth steak with mashed potatoes or crusty bread to soak up every drop of the luscious sauce. Whether for a special occasion or a romantic dinner, this filet mignon recipe is a true culinary delight that embodies sophistication and bold flavor.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Filet mignon steaks
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium (finely minced) Shallot
- 2 cloves (minced) Garlic
- 2 pieces (finely chopped) Anchovy fillets
- 1 cup Madeira wine
- 1 tablespoon Dijon mustard
- 1 cup Beef or chicken stock
- 2 tablespoons Heavy cream
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Remove filet mignon steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
Season both sides of the steaks liberally with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons olive oil.
Once the oil is shimmering but not smoking, carefully place the steaks in the pan. Sear for 3-4 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 135°F (medium-rare) or your preferred doneness.
Remove the steaks from the pan and tent them with foil to rest while preparing the sauce.
In the same pan, reduce the heat to medium and add 1 tablespoon of the unsalted butter. Add the minced shallot, garlic, and finely chopped anchovy fillets, cooking for 2-3 minutes or until fragrant and softened.
Deglaze the pan by pouring in 1 cup of Madeira wine, scraping up any browned bits at the bottom of the pan with a wooden spoon.
Allow the wine to simmer and reduce by half, about 3-4 minutes.
Stir in 1 tablespoon Dijon mustard and 1 cup of beef or chicken stock. Continue simmering for another 5-6 minutes until the sauce thickens slightly.
Reduce the heat to low and whisk in the remaining 2 tablespoons unsalted butter and 2 tablespoons heavy cream, creating a silky, rich texture.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Return the steaks to the pan for 1-2 minutes, spooning the sauce over them to warm through.
Plate the steaks, spoon the Madeira pan sauce generously over the top, and garnish with freshly chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.3 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 249 mg | 19% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3438 mg | 73% | |
*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.
