Garlic-Mustard Filet Mignon is truly a showstopper at any dinner table. With its perfectly seared, succulent beef tenderloin paired with a creamy Dijon sauce, this dish is nothing short of a culinary masterpiece. You’re looking at a beautifully caramelized steak that’s juicy and tender, boasting a rich flavor profile thanks to the delightful harmony of garlic and mustard. This combination elevates the filet mignon from a simple cut of meat to an extraordinary meal, guaranteed to impress family and friends alike.

Table of Contents

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

I first encountered this dish at a quaint little bistro tucked away in a charming neighborhood. The aroma of garlic dancing with the earthy notes of red wine lingered in the air, compelling me to order it right away. The result? A magical dining experience that felt indulgent yet approachable. It wasn’t long before I mastered this recipe at home, and now I’m excited to share it with you. Perfect for a special occasion or a cozy dinner date, this recipe is not only easy to make but will transform an ordinary evening into something memorable. Dive in and discover the joy of making Garlic-Mustard Filet Mignon yourself—you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and 25 minutes of cooking time.
Irresistible Flavor: Rich, savory, and creamy—what could be better?
Eye-Catching Appeal: Perfectly seared steaks drizzled with a luscious, velvety sauce will impress your guests.
Flexible Serving: Ideal for romantic dinners or dinner parties; easy enough for weekdays but special enough for celebrations.
Diet-Friendly Options: You can easily swap in gluten-free broth or other variations to suit dietary needs.

Ingredients You’ll Need

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick): This cut of meat is known for its tenderness and rich flavor. Look for high-quality steaks—grass-fed if possible—when you’re making this dish.
1 teaspoon Worcestershire sauce: A classic savory condiment that enhances the umami flavors in the beef.
1/2 teaspoon kosher salt: Essential for seasoning your steaks right before cooking; it draws out the moisture and enhances flavors.
1/4 teaspoon black pepper (coarsely ground): Freshly cracked black pepper adds warmth and a comforting kick.
1 tablespoon butter: This will help achieve that perfect, golden sear on your steaks while adding rich flavor.
1/4 cup shallots (finely chopped): Shallots offer a milder, sweeter flavor than onions—a wonderful choice for this sauce.
2 large cloves garlic (minced): Garlic adds aromatic depth; the more fresh, the better!
1/3 cup red wine: Choose a quality wine that you enjoy drinking, as its flavor will concentrate in the sauce.
1/2 cup beef broth: Adds moisture and depth to the sauce. Homemade broth can elevate the dish even more.
1/2 cup heavy cream: The key component that adds richness and creaminess to your sauce. Don’t substitute this for lighter cream; you want that indulgent texture.
2 teaspoons Dijon mustard: This gives the sauce a tangy twist that beautifully complements the steak.
garnish: chives: Finely chopped chives provide a fresh bite and vibrant color to your finished dish.

How to Make Filet Mignon with Dijon Sauce

Gather Ingredients: Start by assembling all your ingredients to streamline the cooking process. Having everything on hand makes for a smooth experience.

Season Steaks: Rub 1 teaspoon of Worcestershire sauce evenly on both sides of the four beef tenderloin steaks, followed by a sprinkle of 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. This simple seasoning maximizes flavor throughout the steak.

Heat Skillet: In a large heavy skillet or cast iron pan, heat over high heat until very hot but not smoking. Add 1 tablespoon of butter, letting it melt and swirl it around the pan to coat evenly.

Brown Steaks: Carefully place the seasoned steaks in the skillet. Sear for 3 to 5 minutes on one side until a nice crust forms, then flip and cook for an additional 3 to 5 minutes on the other side to reach medium-rare doneness. Turn the steak only once for even cooking. Once done, remove the steaks from the pan.

Tent and Rest: Create a tinfoil tent over the cooked filet mignon to keep it warm while you prepare the sauce. Resting allows the juices to redistribute for a juicier experience.

Cook Aromatics: Without cleaning the skillet, add the finely chopped shallots and 2 minced garlic cloves. Stir for about 30 seconds until fragrant; the remnants of the steak will enhance the flavors.

Add Wine: Carefully pour in 1/3 cup of red wine, stirring while scraping up the browned bits at the bottom of the pan. Cook for about 2 minutes until the wine reduces slightly.

Incorporate Broth: Pour in 1/2 cup of beef broth and bring it to a slow boil. Cook for about 3 minutes until it reduces a bit.

Thicken Sauce: Add in 1/2 cup of heavy cream and let it cook until the sauce begins to thicken—this usually takes about 3 to 5 minutes. You’re looking for a velvety texture.

Whisk in Mustard: Finally, whisk in 2 teaspoons of Dijon mustard until smooth. This gives the sauce its distinctive tang and creaminess that’s so delicious.

Warm Steaks: Return the filet mignon back to the pan and cook for an additional minute until warm. This brings everything together perfectly.

Garnish and Serve: Topping off the dish, sprinkle finely chopped chives over the steaks before serving. The vibrant green adds a pop of color and freshness.

Storing & Reheating

Store any leftover filet mignon in an airtight container in the refrigerator for up to 3 days. If needed, you can freeze the steaks for up to 3 months; just ensure they’re wrapped tightly. When it’s time to enjoy leftovers, reheat in the oven at 350°F until warmed through, being cautious not to overcook. The sauce may thicken upon reheating, so consider a splash of broth to remoan its creamy texture.

Chef’s Helpful Tips

Avoid overcooking the steaks; they should be crusty on the outside but pink and juicy on the inside, aiming for medium-rare for the best tenderness.
Bring the steaks to room temperature before cooking for even cooking.
If your sauce feels too thick, add a little more beef broth or cream to reach the desired consistency.
For an extra boost of flavor, consider marinating the steaks in Worcestershire sauce for a few hours before cooking.
Get your ingredients prepped and ready to go so you can focus on perfecting your cooking technique.

Perfectly cooked Garlic-Mustard Filet Mignon offers an incredible dining experience straight from your kitchen. With minimal effort, you can create a restaurant-quality meal that dazzles both in taste and presentation. This dish not only carries a warm allure that can set the mood for any occasion but also invites you to get creative with the sauce or sides. Try pairing it with roasted vegetables or garlic mashed potatoes for a complete experience. Your culinary adventure awaits—let’s get cooking!

Recipe FAQs

Can I use a different cut of meat?

Absolutely! If you’re looking for a more budget-friendly option, cuts like sirloin or ribeye can also work. Just be mindful of cooking times, as they may require adjustments for tenderness.

How can I adjust the sauce for more flavor?

If you prefer a bolder sauce, consider adding fresh herbs like thyme or rosemary while the sauce simmers. You can also adjust the Dijon mustard amount for more tang!

Is this dish gluten-free?

Yes, the recipe can be made gluten-free by choosing gluten-free Worcestershire sauce and beef broth. Always double-check labels to ensure they meet your dietary needs.