Filet Mignon in Mustard Cream Sauce with Mushrooms

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Photo by alanagkelly licensed under CC BY-SA 2.0

Filet mignon is likely the most elegant cuts of steak you can eat, making it the right choice for an elevated dinner for a special occasion. That doesn’t dispute the fact, though, that it doesn’t come with the robust, beefy flavor you get from most steaks. That’s why this cut is one that you can really experiment with in recipes.

Filet mignon pairs well with a lot of sauces and spices that kick up its flavor to just the right degree. This recipe’s star (aside from the filet, of course!) is Dijon mustard, which gives the dish just the right amount of tartness combined with the delicious flavor of red wine.

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Print Recipe
 Filet Mignon in Mustard Cream Sauce with Mushrooms
Prep Time 		5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 6 oz USDA Prime Filet Mignon
  • 2 tbsp Butter
  • 2 tbsp olive oil
  • 8 oz sliced mushrooms
  • 1/2 cup red wine
  • 2 tbsp Dijon Mustard
  • 1/4 cup Beef Broth
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Basil
  • 1/2 tsp thyme
  • 1 tsp Onion Powder
  • 1/2 tbsp Salt & Pepper
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 6 oz USDA Prime Filet Mignon
  • 2 tbsp Butter
  • 2 tbsp olive oil
  • 8 oz sliced mushrooms
  • 1/2 cup red wine
  • 2 tbsp Dijon Mustard
  • 1/4 cup Beef Broth
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Basil
  • 1/2 tsp thyme
  • 1 tsp Onion Powder
  • 1/2 tbsp Salt & Pepper
Instructions
  1. Let your filet mignon rest at room temperature for about 30 minutes and season with salt and pepper. Meanwhile, heat butter in a skillet over medium heat. Sauté mushrooms until tender, sprinkling a little salt and pepper on them as you stir. Set aside.
  2. Add oil to skillet and allow to heat. Then, add filets. Cook for 5-6 minutes on each side until each side is golden brown. Turn each filet on its side with tongs and hold for about 1 minute until browned; roll slightly and sear, continuing to cook this way until all edges are seared and the filets cooks to your desired level of doneness. Place cooked filets on cutting board and allow to rest for 10 minutes.
  3. Meanwhile, slowly add wine to the skillet and deglaze the pan, scraping up the cooked bits. Add broth, stir, and let the mixture boil for about 5 minutes, or until it reduces to about half.
  4. Whisk in heavy cream, mustard, basil, thyme, and onion powder. Let the mixture come to a boil, stir, and then reduce heat to low. Simmer for about 10 minutes, or until mixture thickens.
  5. Pour a generous portion of sauce over each filet. Enjoy!
Recipe Notes

If there’s one thing we love about filet mignon, it’s how incredibly versatile it is in letting you be as creative as you want to be while still giving you that elegance it’s known for. This dish is a hearty way to enjoy filet mignon. Want some more recipe inspiration? Head to Steak University for recipes and cooking tips for every steak cut you love.

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