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Filet Mignon with Rich Pan Sauce Recipe

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4.4 from 32 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Description

This Filet Mignon with Sauce recipe delivers an elegant steakhouse-style dinner that’s simple to prepare at home. Juicy, tender filet mignon steaks are perfectly seared in a skillet, then finished with a rich and creamy pan sauce made from red wine, beef broth, and Dijon mustard. Ideal for romantic dinners, special occasions, or anytime you want to impress with a classic, flavorful steak meal.

Ingredients

Filet Mignon

  • 2 filet mignon steaks (6–8 oz each)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Pan Sauce

  • ½ cup beef broth
  • ½ cup heavy cream
  • ¼ cup dry red wine (optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter

Instructions

  1. Prepare the Steaks: Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking to come to room temperature. Pat them dry with paper towels, then season generously with salt and freshly ground black pepper on all sides.
  2. Heat the Skillet: Place a heavy skillet, preferably cast iron, over medium-high heat and add 1 tablespoon of olive oil, heating until shimmering but not smoking.
  3. Sear the Steaks: Add the steaks to the hot skillet and sear without moving for 3 to 4 minutes until a deep golden-brown crust forms. Flip and repeat on the other side for another 3 to 4 minutes.
  4. Add Butter, Garlic, and Herbs: Reduce the heat to medium. Add 2 tablespoons of butter, the smashed garlic cloves, and fresh rosemary or thyme sprigs to the pan. Tilt the skillet and use a spoon to baste the melted butter over the steaks continuously for 1 to 2 minutes to infuse flavor.
  5. Rest the Steaks: Transfer the steaks to a plate and tent loosely with foil. Let rest for at least 5 minutes to allow juices to redistribute.
  6. Make the Pan Sauce: Using the same skillet, pour in the dry red wine (if using) and scrape up the browned bits from the bottom with a wooden spoon. Simmer over medium heat for 2 to 3 minutes to reduce slightly.
  7. Add Broth and Reduce: Stir in the beef broth and continue simmering until the liquid has reduced by about half.
  8. Finish the Sauce: Add the heavy cream and Dijon mustard to the pan, stirring well. Simmer gently for 3 to 5 minutes until the sauce thickens to a creamy consistency.
  9. Enrich and Serve: Remove the pan from heat and stir in 1 tablespoon of butter to give the sauce a glossy finish. Spoon the warm pan sauce over the rested filet mignon steaks and serve immediately.

Notes

  • For best results, use a cast-iron skillet to achieve a superior sear and flavor.
  • Use a meat thermometer to check doneness: Rare at 125°F, Medium-rare at 130–135°F, Medium at 140°F.
  • Let steaks rest for at least 5 minutes after cooking to keep them juicy.
  • The sauce can be customized by adding sautéed mushrooms or shallots during the pan sauce preparation.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American, French-Inspired

Find it online: https://sarasplate.com/filet-mignon-with-rich-pan-sauce-recipe/