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Filet mignon steaks 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 rich and creamy Parmesan sauce that makes them worthy of the finest celebration.
Internal Temperature for Filet Mignon
Make sure your thermometer is positioned directly in the center of the steaks for the most accurate reading. Rare is 120 degrees and medium rare is 125 degrees. 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.
Creamy Parmesan Sauce for Filet Mignon
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 sauce pot. It takes 3 minutes to get all of the ingredients into the pot, and 5 minutes to simmer them into a creamy emulsion. The sauce ingredients are simply heavy cream, Parmesan, Dijon mustard and salt and pepper. You can make the sauce while the steaks cook, or make it ahead of time and reheat it gently over low heat, stirring often.
And of course you can use this sauce on other steaks as well! Serve the filets with the sauce drizzled over, sliced if desired, and the rest of the sauce passed on the side.
Filet Mignon with Creamy Parmesan Mustard Sauce: The most tender steak gets topped with a lush, rich sauce. A definite special occasion steak.
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More info about cooking filet mignon here!
Serve Filet Mignon with Creamy Parmesan Mustard Sauce with:
- Tomato, Red Onion, Watercress, Feta and Olive Salad
- Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
- Fennel and Endive Salad
- Crispy Baked Sweet Potato Fries
- Orange and Herb Orzo
- Mashed Potatoes
Other Filet Mignon Recipes:
- Filet Mignon with Pistou and Green Salad
- Filet Mignon with Roasted Brussels Sprouts and Lemon-Herb Mayo
- Marinated Petit Filets
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Filet Mignon with Creamy Parmesan Mustard Sauce
Equipment
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
- ⅓ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground pepper to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the sauce, are you referring to grated Parmesan in the shaker can or the fresh variety?
fresh please!