Of course! Filet Mignon with mustard is a classic, elegant pairing. The rich, buttery tenderness of the filet is perfectly complemented by the sharp, tangy depth of a mustard-based sauce.
Here are two fantastic approaches: a quick and simple pan sauce for a weeknight dinner, and a more luxurious, classic French sauce for a special occasion.
Method 1: Quick & Easy Mustard Pan Sauce
This is the go-to method for a fast, flavorful sauce made right in the pan you sear the steak in.
Ingredients (for 2 filets):
· 2 Filet Mignon steaks (1.5 to 2 inches thick)
· Salt and freshly cracked black pepper
· 1 tablespoon high-heat oil (avocado, grapeseed, or canola)
· 1 tablespoon unsalted butter
For the Pan Sauce:
· 1 shallot or 2 tablespoons red onion, finely minced
· ¼ cup beef broth or dry red wine (like Cabernet Sauvignon)
· 2 tablespoons Dijon mustard
· 1 tablespoon whole-grain mustard
· 2-3 tablespoons heavy cream or crème fraîche (optional, for creaminess)
· 1 tablespoon fresh parsley, chopped
Instructions:
- Prepare the Steaks: Pat the filets dry with a paper towel. This is crucial for a good sear. Generously season both sides with salt and pepper.
- Sear the Steaks: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil. Place the filets in the pan and sear without moving them for 3-4 minutes, until a beautiful brown crust forms. Flip and cook for another 3-4 minutes for medium-rare (125°F internal temperature). For perfect results, use a meat thermometer.
- Rest the Steaks: Add the butter to the pan during the last minute of cooking, tilt the pan, and baste the steaks with the foaming butter. Transfer the steaks to a plate, tent loosely with foil, and let them rest while you make the sauce.
- Make the Pan Sauce: Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 1 minute until softened, scraping up the browned bits from the bottom of the pan.
- Deglaze: Pour in the beef broth or red wine. Let it bubble and reduce by about half, scraping the pan to incorporate all the flavorful bits.
- Create the Sauce: Whisk in the Dijon and whole-grain mustards. For a richer sauce, stir in the heavy cream. Let it heat through for about 30 seconds. Taste and adjust seasoning if needed.
- Finish: Turn off the heat and stir in the fresh parsley. Pour the sauce over the rested filet mignon and serve immediately.
Method 2: Classic French Sauce au Poivre with Mustard
This is a twist on the iconic Steak au Poivre, where mustard beautifully complements the cracked pepper.
Ingredients (for 2 filets):
· 2 Filet Mignon steaks (1.5 to 2 inches thick)
· 2 tablespoons whole black peppercorns, coarsely crushed
· Salt
· 1 tablespoon high-heat oil
· 1 tablespoon unsalted butter
For the Sauce:
· 1 shallot, finely minced
· ¼ cup Cognac or Brandy (can substitute with more broth)
· ½ cup beef broth
· ¼ cup heavy cream
· 2 tablespoons Dijon mustard
· 1 teaspoon whole-grain mustard
Instructions:
- Crust the Steaks: Press the coarsely crushed peppercorns firmly into both sides of the filets. Season with salt.
- Cook the Steaks: Follow the same searing and basting process as in Method 1. Remove the steaks to rest.
- Flambe (Optional but Recommended): Off the heat, add the Cognac to the hot pan. Return the pan to the heat and carefully ignite the alcohol with a long match or by tilting the pan towards the gas flame. Let the flames subside. (If you don’t want to flambe, just let the Cognac reduce for a minute).
- Build the Sauce: Add the shallot and cook for 1 minute. Add the beef broth and let it reduce by half. Stir in the heavy cream and bring to a simmer.
- Incorporate Mustard: Whisk in the Dijon and whole-grain mustards until smooth. Simmer for 1-2 minutes until the sauce coats the back of a spoon.
- Finish and Serve: Taste for seasoning. Stir in any juices that have collected from the resting steaks. Pour the luxurious sauce over the filets and serve.
Mustard & Flavor Pairing Guide
· Dijon Mustard: Provides a sharp, clean, tangy flavor. The backbone of the sauce.
· Whole-Grain Mustard: Adds texture and a slightly less sharp, more aromatic flavor.
· Honey Mustard: For a touch of sweetness, whisk in 1 teaspoon of honey to the pan sauce at the end.
· Herbs: Tarragon is a classic French pairing with mustard. Thyme or chives also work beautifully.
Pro Tips for Success
· Bring Steaks to Room Temp: Take the filets out of the fridge 30-45 minutes before cooking for even cooking.
· Don’t Crowd the Pan: Cook in batches if necessary to avoid steaming.
· Rest is Non-Negotiable: Resting allows the juices to redistribute, resulting in a more tender and juicy steak.
· Don’t Boil the Cream Sauce: Once cream is added, just let it simmer gently to avoid curdling.
Enjoy your incredible, restaurant-quality Filet Mignon with Mustard