Filet Mignon with Creamy Parmesan Mustard Sauce

Filet mignons are one of the most romantic steaks, tender and expensive, and with special occasion written all over them.  They have very little fat marbling, but they are buttery soft, and while they are a treat on their own, here they get napped with a noble sauce that makes them worthy of the finest celebration.

Make sure your thermometer ­positioned directly in the center of the steaks for the most accurate reading. Rare is 120°F. and medium rare is 125°F.  Remember that the steaks will continue cooking once they have removed to a cutting board, and you want to account for that carryover cooking.  Nothing worse than overcooking a pricey cut of meat.

Filet Mignon with Creamy Parmesan Mustard Sauce

Sometimes you make a pan sauce in the very pan that you used to cook the steaks, but in this case we make the simple cream sauce in a separate small saucepot.  It takes 3 minutes to get all of the ingredients into the pot, and 5 minutes to simmer them into a creamy emulsion.

Filet Mignon with Creamy Parmesan Mustard Sauce: The most tender steak gets topped with a lush, rich sauce. A definite special occasion steak.

More info about cooking filet mignon here!

Filet Mignon with Creamy Parmesan Mustard Sauce

Serve Filet Mignon with Creamy Parmesan Mustard Sauce with:

Filet Mignon with Creamy Parmesan Mustard Sauce

Other Filet Mignon Recipes:

Filet Mignon with Creamy Parmesan Mustard Sauce

The most tender steak gets topped with a lush, rich sauce. A definite special occasion steak.
Yield: 2 People
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 8-ounce filet mignons or more as desired, about 1 ¾ inches thick
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper to taste

For the Creamy Parmesan Mustard Sauce

  • ½ cup heavy cream
  • cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground pepper to taste

Directions

  • Preheat the oven to 450°F.
  • Heat a large heavy skillet, such as cast iron, over high heat. Add 1 tablespoon olive oil. Season the steak generously with salt and pepper. When the oil is hot, sear the steak for 3 minutes on each side, until a nice crust has formed.
  • Transfer the pan to the preheated oven and roast for about 6 to 9 minutes, until the steaks are done to your liking. The inside will read 120°F on an internal thermometer for rare, 125°F for medium rare. Transfer the steaks to a cutting board and let rest.
  • While the meat is roasting and resting, combine the cream, Parmesan, mustard and salt and pepper in a small saucepan. Heat over medium heat, whisking frequently for about 5 minutes until thickened.
  • Serve the filets with the sauce drizzled over, sliced if desired, and the rest of the sauce passed on the side.

Nutrition Information

Calories: 965kcal | Carbohydrates: 3g | Protein: 49g | Fat: 84g | Saturated Fat: 38g | Cholesterol: 255mg | Sodium: 474mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1019IU | Calcium: 239mg | Iron: 6mg

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