Filet Mignon with a Mustard Sauce

21 Reviews
100% would make this recipe again

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Ingredients

??? beef, filets mignon, about 2 cm thick ???
??? salt ???
??? ground pepper ???
??? shallots, finely chopped ???
??? olive oil ???
??? butter, unsalted ???
??? aluminum foil ???
??? Cognac, or brandy ???
??? beef broth ???
??? whole-grain mustard ???
??? cream 15% ???

Before you start

For proper cooking all the way through the filet, it is important to let it stand at room temperature ½ hour before cooking.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pat the beef dry and sprinkle with salt and pepper. Finely chop the shallot(s).
  2. Heat the oil and butter in a heavy skillet over moderate heat, until hot but not smoking. Add the filets and sauté about 4 min on each side for medium-rare, turning them once. Transfer the filets to a cutting board and let stand 10 min, loosely covered with foil (to reabsorb the juices).
  3. While the filets are standing, add the shallot to the skillet and cook over moderate heat, stirring occasionally until softened, 3-4 min. Deglaze with the Cognac, scraping up any brown bits. Pour in the broth and boil 1 min, then whisk in the mustard, cream, and any beef juice from the cutting board. Bring just to a simmer 1 min, then add salt and pepper to taste. Thin the sauce with a few tablespoons of water if necessary.
  4. Serve the filets on the warmed plates, with the sauce spooned on top.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

290

Fat

15 g

22 %

Saturated 6.8 g
+ Trans 0.4 g

36 %

Cholesterol

80 mg

Sodium

690 mg

29 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

5 g

Protein

29 g

Vitamin A

8 %

Vitamin C

3 %

Calcium

5 %

Iron

27 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6
Source of  :
Folacin, Magnesium, Vitamin A, Vitamin B1, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

21 Reviews (21 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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