Best 7 Pepper Seared Filet Mignon With Dijon Mustard Sauce Recipes

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Indulge in a culinary masterpiece with our pepper-seared filet mignon, a dish that elevates the classic cut of beef to new heights. Perfectly seared to your desired doneness, the tender and juicy filet mignon is complemented by a rich and flavorful Dijon mustard sauce, adding a touch of tangy elegance. Accompanying this exquisite main course are two delectable side dishes: roasted asparagus and a creamy mashed potato galette. The asparagus, with its vibrant green color and slightly charred edges, provides a crisp and refreshing contrast to the richness of the filet mignon. The mashed potato galette, a delightful combination of creamy mashed potatoes and a golden-brown crust, adds a comforting and indulgent element to the meal. Prepare to tantalize your taste buds and impress your dinner guests with this exceptional culinary experience.

Let's cook with our recipes!

GARLIC-MUSTARD FILET MIGNON



Garlic-Mustard Filet Mignon image

This tempting filet mignon is topped with a gourmet pan sauce that is incredibly easy to make. It's not only quick to make but quite impressive.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Sauce

Time 25m

Yield 4

Number Of Ingredients 12

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick)
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black ​pepper (coarsely ground)
1 tablespoon butter
1/4 cup shallots (finely chopped)
2 large cloves garlic (minced)
1/3 cup red wine
1/2 cup beef broth
1/2 cup heavy cream
2 teaspoons Dijon mustard
Garnish: chives

Steps:

  • Gather the ingredients.
  • Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
  • Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
  • Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
  • Make a tinfoil tent over filet mignon to rest the meat and keep warm.
  • Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
  • Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
  • Add broth and bring to a slow boil. Cook for 3 minutes.
  • Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
  • Whisk in Dijon mustard until smooth.
  • Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

Nutrition Facts : Calories 709 kcal, Carbohydrate 4 g, Cholesterol 186 mg, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, Sodium 480 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g

FILET MIGNON WITH MUSTARD SAUCE



Filet Mignon with Mustard Sauce image

Categories     Beef     Mustard     Valentine's Day     Quick & Easy     Low Cal     Dinner     Meat     Cognac/Armagnac     Anniversary     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

1 (7-ounce) filet mignon (2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons coarse-grained mustard
1 teaspoon unsalted butter

Steps:

  • Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

SEARED FILET MIGNON



Seared Filet Mignon image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 4

6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
Salt and pepper
1/3 cup (6 tablespoons) butter
1 1/2 tablespoons olive oil

Steps:

  • Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE



Grilled Filet Mignon with Brandy Mustard Sauce image

Categories     Mustard     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Brandy     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

4 6-ounce filets mignons
1 tablespoon olive oil plus more for brushing
Kosher salt and freshly ground black pepper
10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
2 shallots, finely chopped (about 1/2 cup)
1/2 cup brandy
1/2 cup low-salt beef broth
2 tablespoons Dijon mustard
2 teaspoons fresh thyme leaves
1/2 cup heavy cream
Cayenne pepper
2 tablespoons thinly sliced fresh chives

Steps:

  • Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
  • Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
  • Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
  • Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
  • Spoon sauce onto plates; top each with a filet. Garnish with chives.

FILET MIGNON WITH DIJON SAUCE



Filet Mignon With Dijon Sauce image

Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.

Provided by KellyMac6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 steaks, filet mignon
1/4 teaspoon ground black pepper
2 teaspoons peanut oil
4 teaspoons onions, finely chopped
2 tablespoons dry sherry
1/4 cup whipping cream
2 tablespoons Dijon mustard

Steps:

  • Season steaks with pepper.
  • Heat oil in large skillet on high heat.
  • Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
  • Reduce heat to medium.
  • Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
  • Remove steaks from skillet, cover to keep warm.
  • Discard drippings from skillet.
  • Add onions to skillet, cook and stir until tender.
  • Add sherry; stir to loosen browned bits from bottom of skillet.
  • Stir in cream and mustard; cook until thickened stirring occasionally.
  • Plate filet's and spoon sauce over each filet.

Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7

FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  • Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

Tips:

  • For the perfect sear, make sure your skillet is very hot before adding the filet mignon. A good way to test if the skillet is hot enough is to flick a drop of water onto it. If the water sizzles and evaporates immediately, the skillet is hot enough.
  • Don't overcrowd the skillet when searing the filet mignon. This will cause the meat to steam instead of sear, resulting in a less flavorful dish.
  • Use a meat thermometer to ensure that the filet mignon is cooked to your desired doneness. For medium-rare, cook the meat to an internal temperature of 135 degrees Fahrenheit. For medium, cook the meat to an internal temperature of 145 degrees Fahrenheit. For medium-well, cook the meat to an internal temperature of 155 degrees Fahrenheit.
  • Let the filet mignon rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the filet mignon with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pepper seared filet mignon with dijon mustard sauce is a classic dish that is perfect for a special occasion dinner. The tender and flavorful filet mignon is cooked to perfection and then topped with a creamy and tangy dijon mustard sauce. This dish is sure to impress your guests and is a great way to show off your culinary skills. With careful preparation and attention to detail, you can create a meal that is both delicious and memorable.

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