Filet of Beef with Mustard Cream Sauce
Elevate your next dinner night with this elegant Filet of Beef with Mustard Cream Sauce, a dish that balances luxury and simplicity. Featuring tender filet mignon steaks seared to perfection and roasted for optimal flavor, this recipe is finished with a luscious sauce made from dry white wine, heavy cream, and a dynamic duo of Dijon and whole-grain mustard. The sauce's tangy richness perfectly complements the buttery, melt-in-your-mouth steaks, creating a restaurant-quality meal in the comfort of your kitchen. Ready in under an hour, it's an impressive yet approachable recipe ideal for special occasions or when you're craving a gourmet delight. Serve it with roasted vegetables or creamy mashed potatoes for a meal that feels like pure decadence. Search no further for "filet mignon recipes with mustard sauce" or "fine dining beef recipe" because this dish is the answer to your culinary aspirations.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) filet mignon steaks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small (minced) shallots
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Take the filet mignon steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat your oven to 400°F (200°C).
Season both sides of the filet mignon steaks evenly with kosher salt and black pepper.
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the olive oil and let it heat until shimmering.
Add the filet mignon steaks to the skillet and sear them for 2-3 minutes on each side until they develop a golden-brown crust.
Transfer the skillet with the steaks to the preheated oven and roast for 5-7 minutes for medium-rare, or according to your preferred doneness level. Use an instant-read thermometer to check the temperature: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
Once cooked, remove the steaks from the oven and transfer them to a plate. Cover with aluminum foil to rest while you make the sauce.
Return the skillet to medium heat and add the unsalted butter. When melted, add the minced shallots and sauté for 2-3 minutes until softened.
Deglaze the skillet by pouring in the dry white wine, scraping the bottom of the pan to release any brown bits. Let the wine simmer and reduce by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 2 minutes, allowing the sauce to thicken slightly.
Whisk in the Dijon mustard and whole-grain mustard, cooking for another 1-2 minutes until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
Plate the steaks and spoon the mustard cream sauce over the top. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 740 mg | 16% | |
*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.
