Fine Filet Mignon in Dijon Sauce: An Elegant Dinner Made Easy

A Brief History of Filet Mignon

Filet mignon rose to prominence as a luxury cut of beef in the late 1800s. Its fame originated in European restaurants, especially French, where it was called filet de bœuf. The name filet mignon comes from the French meaning “dainty fillet.”

In America, filet mignon became synonymous with fine dining steakhouses by the mid 1900s. It remains a special occasion staple today, often enhanced with rich sauces like Dijon mustard or béarnaise.

The Rising Popularity of Dijon Filet Mignon

Coating filet mignon in a quick and easy Dijon mustard sauce has grown very popular over the last decade. Food bloggers, chefs, and home cooks appreciate how the bold mustard flavor transforms basic pan-seared filet into an elegant dish. Its simplicity for weeknight dinners and date nights continues to win fans.

Benefits of Cooking Filet Mignon with Dijon

Dijon mustard complements filet mignon perfectly by:

Adding Savory Flavor

- The tangy mustard infuses big flavor.

Forming a Light Crust

- Dijon lightly crisps the exterior while keeping the inside tender.

Only a Few Ingredients

- No complicated sauce needed, just meat + mustard.

Quick Cooking Time

- Goes from stovetop to table in under 30 minutes.

Selecting the Best Filet Mignon

When choosing filet mignon, look for:

Ideal Thickness

- 1.5 to 2 inches thick. Too thin overcooks quickly.

Heavy Marbling

- White fat woven through the meat keeps it juicy.

Bright Red Color

- Indicates higher quality beef before cooking.

Center Cut

- The thickest, most uniform part of the tenderloin.

Step-by-Step Recipe

Make this elegant restaurant-worthy filet at home with ease:

Ingredients

• 2 filet mignon steaks, about 8 oz each
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Pat steaks dry and coat evenly with salt and pepper.
2. In a cast iron skillet, heat oil over high heat until very hot.
3. Add steaks and sear 2-3 minutes per side.
4. Spread mustard evenly on tops of steaks. Add butter to pan.
5. Flip steaks, spooning butter over them for 1 minute to glaze.
6. Let steaks rest 5 minutes before slicing to serve.

Serving Suggestions

Pair Dijon filet mignon with sides like:

Roasted Potatoes

- Crispy roasted red potatoes

Sauteed Vegetables

- Asparagus, green beans, or brussel sprouts

Rice Dish

- Risotto or garlic herb rice

Storing and Reheating Leftovers

For best results, serve filet mignon right after cooking. To store leftovers:

• Wrap tightly in foil and refrigerate up to 4 days.
• Reheat in a hot skillet or bake at 375F until warmed through.
• Do not microwave, as it can toughen the tender meat.

Conclusion

With just a slathering of Dijon, weeknight filet mignon is elevated into a steakhouse-worthy dish. The bold mustard flavor takes this tender cut to new heights. Serve with fancy sides for date night or enjoy solo any day of the week.

FAQs

What steak cuts work besides filet mignon?

The Dijon sauce pairs well with sirloin, ribeye, strip steak or tenderloin medallions too.

Can you use spicy brown mustard instead?

Yes, spicy brown mustard can sub for Dijon, but may overpower the beef flavor more.

Is cooking time the same for frozen filets?

Thick frozen filets may need extra cooking time, up to an extra 2-3 minutes per side.

Can you marinate the steaks in the Dijon?

Yes, you can marinate for 1-2 hours to infuse more flavor.

Should filet mignon be served rare?

medium rare is ideal, but cook to your taste. Use a meat thermometer to monitor doneness.

With just a few ingredients, you can feel like a gourmet chef with this elegant Dijon filet mignon any night of the week.