Go Back

Filet Mignon with Creamy Parmesan Mustard Sauce

This luxurious Filet Mignon with Creamy Parmesan Mustard Sauce is a restaurant-quality meal you can prepare at home, perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces filet mignon steaks (6-8 oz each) Main protein for the dish.
  • Salt and pepper To taste.
  • 2 tablespoons olive oil For searing the steaks.
  • 1 small shallot, minced For the sauce.
  • 1 cup heavy cream Base for the creamy sauce.
  • 1 tablespoon Dijon mustard Adds flavor to the sauce.
  • 1/2 cup grated Parmesan cheese For the creamy texture of the sauce.
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparing the Steaks
  1. Start by taking your filet mignon out of the fridge about 30 minutes before cooking. Season both sides with salt and pepper.
Searing the Steaks
  1. Heat a large skillet over medium-high heat and add olive oil. When the oil is hot and shimmering, gently place the steaks in the pan.
  2. Sear for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness.
  3. Remove the steaks from the pan and let them rest for a few minutes.
Making the Creamy Sauce
  1. In the same skillet, lower the heat slightly and toss in the minced shallot. Sauté for about 2 minutes until softened and fragrant.
  2. Pour in the heavy cream, stirring to combine and bring to a gentle simmer.
  3. Stir in the Dijon mustard and let it bubble away for a minute.
  4. Finally, sprinkle in the grated Parmesan cheese and mix until fully melted and the sauce is creamy.
  5. If it gets too thick, a splash of milk or broth can work wonders.
Plating
  1. Serve the steak drizzled with the creamy parmesan mustard sauce, topped with fresh parsley.

Notes

Pair with garlic mashed potatoes or steamed asparagus. Use a meat thermometer for perfect cooking times.