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Filet Mignon with Creamy Parmesan Mustard Sauce

An indulgent filet mignon recipe topped with a rich creamy parmesan mustard sauce, perfect for impressing guests without extensive prep time.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces filet mignon steaks (about 1.5 inches thick) Bring to room temperature before cooking.
  • to taste Salt and pepper
  • 1 tablespoon olive oil For searing the steaks.
  • 2 tablespoons butter To baste the steaks.
  • 1 piece shallot, finely chopped Add more shallot for the sauce if desired.
  • 1/2 cup heavy cream For the creamy sauce.
  • 1/4 cup grated Parmesan cheese For the creamy sauce.
  • 1 tablespoon Dijon mustard For flavoring the sauce.
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Let the filet mignon sit at room temperature for about 30 minutes before cooking.
  2. Sprinkle both sides generously with salt and pepper.
Cooking
  1. In a heavy skillet over medium-high heat, add the olive oil and let it shimmer.
  2. Sear the steaks for about 4-5 minutes on each side for medium-rare.
  3. Use tongs to hold the steaks on their sides for about 30 seconds to sear the edges.
  4. Add the butter and chopped shallot when there is about a minute left, basting the steaks with the sizzling butter.
  5. Let the steaks rest on a plate covered loosely with foil for about 5 minutes.
Sauce Preparation
  1. In the same skillet, sauté more shallot until translucent.
  2. Slowly pour in the heavy cream, stirring for a minute until it thickens slightly.
  3. Whisk in the parmesan cheese and Dijon mustard and simmer gently for another minute.
Serving
  1. Dress the sliced steaks with the creamy sauce and garnish with fresh parsley.

Notes

Keep an eye on the cooking time to avoid overcooking. For medium-rare, aim for an internal temperature of about 130-135°F. Feel free to substitute Dijon mustard with spicy brown mustard if desired. Store leftovers in an airtight container for up to 3 days.