Garlic-Mustard Filet Mignon
This tempting filet mignon is topped with a gourmet pan sauce that is incredibly easy to make. It's not only quick to make but quite impressive.
- Serves: 4 persons
- 4(6-ounce) beef tenderloin steaks (1-1/2 inches thick)
- 1teaspoon Worcestershire sauce
- ½teaspoon kosher salt
- ¼teaspoon black pepper (coarsely ground)
- 1tablespoon butter
- ¼cup shallots (finely chopped)
- 2large cloves garlic (minced)
- ⅓cup red wine
- ½cup beef broth
- ½cup heavy cream
- 2teaspoons Dijon mustard
- Garnish: chives
Step 1Gather the ingredients.
Step 2Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
Step 3Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
Step 4Brown 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.
Step 5Make a tinfoil tent over filet mignon to rest the meat and keep warm.
Step 6Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
Step 7Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
Step 8Add broth and bring to a slow boil. Cook for 3 minutes.
Step 9Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
Step 10Whisk in Dijon mustard until smooth.
Step 11Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.