There’s something undeniably special about a perfectly cooked filet mignon drizzled with a rich and tangy Dijon sauce. This dish is all about that melt-in-your-mouth tenderness combined with a creamy sauce that adds depth and complexity. The balance of flavors brings a restaurant-quality experience right to your dining table. Once you taste the juicy, succulent meat paired with the boldness of garlic and the warmth of wine, you’ll see why this garlic-mustard filet mignon recipe is sure to become a favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Filet Mignon with Dijon Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Filet Mignon with Dijon Sauce

I remember the first time I made filet mignon with Dijon sauce for a special dinner. My friends were impressed not just by the flavors but also by how simple it was to create a restaurant-level meal at home. The aroma filling the kitchen was just divine, making it a memorable occasion. This dish perfectly exemplifies comfort food with an elegant twist, making it ideal for both casual dinners and special occasions. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cook time, you can have a gourmet meal on your table in about half an hour.
Irresistible Flavor: The combination of garlic, shallots, and Dijon creates a sauce that’s luxurious and comforting.
Eye-Catching Appeal: This dish looks impressive, making it perfect for gatherings or date nights.
Flexible Serving: Serve it with roasted vegetables or creamy mashed potatoes for an unforgettable dinner.
Diet-Friendly Options: Customize the sauce to fit your dietary needs, making it an adaptable favorite.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): Choose high-quality beef for the best flavor and tenderness; look for nicely marbled cuts.
1 teaspoon Worcestershire sauce: This adds a depth of umami flavor; if unavailable, soy sauce can work as a substitute.
1/2 teaspoon kosher salt: Essential for seasoning; use sea salt as an alternative for a different texture.
1/4 teaspoon black pepper (coarsely ground): Freshly ground black pepper enhances the dish’s flavors; you can adjust the amount based on your spice preference.
1 tablespoon butter: Butter adds richness; you can use olive oil if you’re looking for a dairy-free option.
1/4 cup shallots (finely chopped): They bring a gentle sweetness to the sauce; if you can’t find shallots, yellow onions can be a substitute.
2 large cloves garlic (minced): Garlic infuses the dish with great aromatic qualities; fresh garlic is best for its flavor intensity.
1/3 cup red wine: Use a dry red wine for the sauce; if you’re not a wine drinker, beef broth can be used instead, but the sauce will be less complex.
1/2 cup beef broth: This adds depth to the sauce; low-sodium broth is recommended to control salinity.
1/2 cup heavy cream: Provides creaminess to the sauce; for a lighter option, you could use half-and-half, but the sauce may not be as rich.
2 teaspoons Dijon mustard: This gives the sauce a lovely tang; if you prefer milder flavors, you can substitute with yellow mustard.
Garnish: chives: Chopped chives add a fresh, mild onion flavor and brightness to the dish.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Before you start, gather all your ingredients to ensure a smooth cooking experience. It really makes the process easier!

Rub Worcestershire Sauce: Take your four beef tenderloin steaks and rub 1 teaspoon Worcestershire sauce evenly on both sides. Season each steak with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper to enhance the flavors.

Heat The Pan: In a large heavy skillet or cast iron pan, heat over high until it’s very hot, but not smoking. Add 1 tablespoon butter and swirl it around to coat the pan, ensuring a non-stick surface for your steaks.

Sear The Steaks: Carefully place the steaks in the hot skillet. Brown them for 3 to 5 minutes on one side until you see nice caramelization. Turn and cook an additional 3 to 5 minutes for medium-rare doneness. Remember to resist the urge to flip too often; letting them sear creates a beautiful crust.

Tent The Steaks: Once cooked, remove the steaks from the skillet and make a tinfoil tent over them. This step is crucial as it helps the meat rest and stay warm while you prepare the sauce.

Sauté Shallots and Garlic: In the same skillet without cleaning it (the fond from the steak adds flavor), add 1/4 cup finely chopped shallots and 2 minced garlic cloves. Stir for about 30 seconds until fragrant, letting those delicious flavors meld.

Add Red Wine: Carefully pour in 1/3 cup red wine and stir, scraping up the browned bits from the bottom of the pan. This will take about 2 minutes and adds a deep flavor to your sauce.

Incorporate Beef Broth: Add 1/2 cup beef broth and bring the mixture to a slow boil. Let it cook for another 3 minutes, which slightly reduces the sauce and intensifies the flavor.

Pour In Heavy Cream: Pour in 1/2 cup heavy cream and let it cook until the sauce begins to thicken. Keep it simmering for about 3 to 5 minutes to achieve that perfect creamy consistency.

Whisk In Dijon Mustard: Whisk in 2 teaspoons Dijon mustard until everything is well combined and smooth. This gives the sauce its signature tangy flavor that complements the filet beautifully.

Return Steaks to Pan: Place the steaks back in the skillet and warm them for about 1 minute in the sauce. The goal is to reheat the meat while allowing it to take on some of that garlicky goodness.

Garnish and Serve: Before serving, sprinkle finely chopped chives over the top for a fresh finish. The green color adds an appealing touch and enhances the overall flavors.

Storing & Reheating

To store leftover filet mignon with Dijon sauce, let it cool to room temperature before placing it in an airtight container. Refrigerate for up to 3 days. If you want to freeze, use a freezer-safe container for up to 3 months. For reheating, gently warm in a skillet over low heat until heated through. Keep in mind that reheating may slightly change the texture of the meat, so adding a splash of broth or cream while warming can help refresh the sauce.

Chef’s Helpful Tips

Make sure your steaks are at room temperature before cooking to ensure even cooking throughout.
Avoid overcrowding the pan; if you’re cooking more steaks, do it in batches for a perfect sear.
For extra flavor, marinate the steaks in Worcestershire sauce for an hour before cooking.
If your sauce is too thick, thin it with a little additional beef broth or cream.
Always taste and adjust seasoning as you go; flavor preferences can vary greatly!

Making filet mignon with Dijon sauce is not just about cooking; it’s an experience. With every step, you can feel the anticipation of that delicious, flavorful dinner. Trust me, this dish will impress both your taste buds and those lucky enough to share it with you.

Recipe FAQs

Can I make this dish in advance?

You can prepare the sauce in advance and refrigerate it for up to 3 days. Simply reheat it gently on the stove before serving. However, it’s best to cook the steaks fresh for optimal flavor and texture.

What’s the best way to tell if my steak is cooked perfectly?

Use a meat thermometer; you’re looking for 130°F (54°C) for medium-rare. If you don’t have a thermometer, you can make an indentation with your finger. The firmer it feels, the more cooked it is. Practice makes perfect with this technique!

Can I substitute the heavy cream for a lighter option?

Absolutely! You can use half-and-half or even milk for a lighter sauce. Keep in mind that this will result in a less creamy sauce, so consider adding a touch of cornstarch to help thicken it.

What side dishes pair well with filet mignon and Dijon sauce?

Pair this dish with roasted vegetables, garlic mashed potatoes, or a fresh, green salad. Each adds a lovely balance of flavors that complements the beef and the rich sauce perfectly.