Filete Mignon con Salsa Cremosa de Mostaza y Parmesano Recipe
Delight in this elegant Filete Mignon with a rich and creamy Dijon mustard and Parmesan sauce. Perfectly seared to a juicy medium, the tender beef tenderloin pairs exquisitely with a velvety sauce made from cream, aromatic garlic, tangy mustard, and savory Parmesan cheese, bringing a gourmet touch to any dinner occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Scale
Beef and Seasoning
- 2 pieces of filet mignon (approximately 200 g each)
- Salt and pepper to taste
Sauce
- 2 tablespoons Dijon mustard
- 200 ml heavy cream
- 50–60 g grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Instructions
- Preheat and Prepare the Base: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Make sure the filet mignon pieces are at room temperature before cooking to ensure even cooking.
- Season the Filets: Generously sprinkle salt and pepper over both sides of the filet mignon pieces, evenly coating to enhance their natural flavor.
- Cook the Filets: Place the filets into the hot skillet. Sear them for 3-4 minutes on each side for medium doneness. Watch for a golden brown crust and savor the wonderful aroma filling the kitchen.
- Prepare the Creamy Sauce: Remove the filets from the skillet and set aside. In the same skillet, add the remaining 2 tablespoons of olive oil and the minced garlic. Sauté until fragrant and aromatic.
- Add Mustard and Cream: Stir in the Dijon mustard and heavy cream. Gently mix without stopping to combine the flavors and develop a silky, enveloping texture.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese into the sauce. Stir continuously until the cheese fully melts, imparting a deep, savory richness.
- Combine and Serve: Return the filets to the skillet, spooning the creamy sauce over each piece to coat lovingly. Serve immediately, enjoying the balance of juicy beef with the luscious sauce.
Notes
- Letting the filets reach room temperature before cooking helps achieve even cooking.
- Adjust the cooking time slightly to reach preferred doneness if needed.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- The sauce can be kept warm on low heat but is best served immediately.
Keywords: filet mignon, mustard cream sauce, Parmesan sauce, creamy sauce, Dijon mustard, seared steak, tenderloin, elegant main course
