![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/filet-mignon-with-mustard-cream-sauce/&media=https://blythesblog.com/wp-content/uploads/2023/03/DA2DDE40-FDEE-4575-8C0A-548B0EB6F1A4_1_102_a-1773x850.jpg&description=We have recently discovered a fabulous gourmet store/warehouse, which we have been to twice in two weeks! Anyway, I bought this "fancy" mustard and my husband made this Filet Mignon with Mustard Cream Sauce. The mustard that we used is <em><a href="https://www.fallot.com/en/">Edmond Fallot</a> Blackcurrant Dijon Mustard</em>. They have many other flavors, which I will be experimenting with soon. Also, you should be using your good dishes and not wait for some special occasion or holiday. Why have nice dishes and cutlery if you are not going to use them! I think a filet mignon merits some fine china. I once cooked for a very hoity-toity lady. After the butler (wearing a tux, I kid you not!) let me in the back door, she asked me if I knew my way around fine china. Needless to say, I did not work for her for long. data-pin-do=)
Filet Mignon with Mustard Cream Sauce
March 3, 2023
We have recently discovered a fabulous gourmet store/warehouse, which we have been to twice in two weeks! Anyway, I bought this "fancy" mustard and my husband made this Filet Mignon with Mustard Cream Sauce. The mustard that we used is Edmond Fallot Blackcurrant Dijon Mustard. They have many other flavors, which I will be experimenting with soon. Also, you should be using your good dishes and not wait for some special occasion or holiday. Why have nice dishes and cutlery if you are not going to use them! I think a filet mignon merits some fine china. I once cooked for a very hoity-toity lady. After the butler (wearing a tux, I kid you not!) let me in the back door, she asked me if I knew my way around fine china. Needless to say, I did not work for her for long.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1Put the steaks on the counter 30 minutes to come to room temperature.
2Generously season both sides with salt and pepper.
3Preheat oven to 400°F.
4Heat a large cast iron skillet to high heat. Add butter to the pan and immediately add seasoned steaks. Sear for 2 minutes and flip. Then add garlic cloves and thyme to the cast iron, sear the other side for 2 minutes – spooning butter over the top of the steaks throughout.
5Transfer the skillet, uncovered, to the oven and cook steaks for 5-6 minutes for medium rare, 7-8 minutes for medium, 8-9 minutes for medium-well and 10-11 minutes for well. Cooking times are not exact, it will depend on the thickness of your steak. If your steak is thick it will be longer, if your steak is thin it will need less cook time. A good way to be sure is to use a meat thermometer – 120°F to 125°F is medium rare.
6Remove steaks from the oven and let rest for 5 minutes.
Mustard Cream Sauce
1Heat a medium skillet to medium-high heat. Add butter, shallots and garlic. Sauté for 2-3 minutes, until shallots are translucent. Season with salt and pepper.
2Next, add heavy cream, dijon mustard, stone ground mustard and fresh thyme. Whisk together to combine and bring to a slow simmer for about 2-3 minutes. If the mixture is too thick, add 1-2 tablespoons of water to thin it out. Set aside.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
