Filet Mignon with Mustard 🍽️🥩
Ingredients (2 servings)
- 2 filet mignon steaks (about 200 g each)
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Optional:
- 2 tablespoons heavy cream or crème fraîche
- 1 teaspoon whole-grain mustard
- A splash of white wine, cognac, or stock
- Fresh herbs (thyme or parsley)
Instructions
1. Prepare the steaks
- Take the fillets out of the fridge 20–30 minutes before cooking so they reach room temperature.
- Pat them dry with paper towels.
- Season generously with salt and pepper on all sides.
2. Sear the filet mignon
- Heat a heavy skillet (ideally cast iron) over medium-high heat.
- Add the olive oil.
- When hot, place the fillets in the pan.
- Sear 3–4 minutes per side for medium-rare (adjust to your preferred doneness).
- Add the butter during the last minute and baste the steaks with the melted butter.
- Transfer the cooked fillets to a plate and let them rest 5 minutes.
3. Make the mustard sauce
Use the same pan (don’t clean it — the browned bits add flavor):
- Lower heat to medium.
- Add the 2 tablespoons of Dijon mustard.
- Stir and scrape up the browned bits.
- Optional but recommended: Add
- a splash of white wine or cognac to deglaze
- 2 tablespoons cream for a smooth, velvety sauce
- a spoon of whole-grain mustard for texture
- Simmer gently for 1–2 minutes until slightly thickened.
- Season with a pinch of salt and pepper.
4. Serve
Plate the filet mignon and spoon the warm mustard sauce on top.
Garnish with fresh herbs if desired.
Serving Suggestions
- Creamy mashed potatoes
- Sautéed green beans or asparagus
- Roasted baby potatoes
- A simple mixed-green salad