Filet of Beef with a Silky Mustard-Cream Sauce: A Culinary Embrace

There are certain dishes that, with every bite, transport you back to a specific moment, a cherished memory. For me, filet of beef with a rich, velvety sauce has always been that dish. I recall a particularly blustery evening years ago, a special anniversary with my partner, when I decided to tackle this recipe for the first time. The air in the kitchen was alive with anticipation, the sizzle of the beef a symphony against the backdrop of our hushed conversation. That evening, the tender filet, bathed in its luxurious mustard-kissed cream sauce, wasn’t just dinner; it was an edible declaration of love, a testament to the simple yet profound joy of sharing a beautifully prepared meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: ~8 minutes (for searing and sauce reduction)
• Total Time: 23 minutes
• Servings: 2
• Yield: 2 tenderloin steaks with sauce
• Dietary Type: Meat, Dairy

Ingredients

This elegant dish requires a surprisingly short list of high-quality ingredients, each playing a crucial role in creating its exquisite flavor.

• 2 tablespoons butter
• 2 (8 ounce) beef tenderloin steaks, 1 ¼ inch thick
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon minced shallot
• Freshly ground black pepper to taste
• ¼ cup brandy
• ½ cup whipping cream

Equipment Needed

While the ingredients are simple, a few key pieces of equipment will ensure success:

• A heavy, cast-iron skillet (essential for achieving a perfect sear)
• Tongs (for safely handling the steaks)
• A small whisk (helpful for incorporating the sauce ingredients smoothly)
• Plates for serving

Instructions

Crafting this Filet of Beef with Mustard-Cream Sauce is a swift and satisfying culinary journey. The magic lies in proper searing and a quick, luscious sauce.

1. Begin by melting the butter in your heavy, cast-iron skillet over medium-high heat. You want the butter to be shimmering and hot, but not browned.
2. Carefully add the beef tenderloin steaks to the hot skillet. Allow them to sear undisturbed for approximately 4 minutes per side for a rare doneness. Adjust the cooking time based on your desired level of doneness; for medium-rare, aim for about 3-3.5 minutes per side, and for medium, 4.5-5 minutes per side. Use a meat thermometer for precision: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
3. Once the steaks have reached your desired doneness, remove them from the skillet and transfer them to individual plates. Tent them loosely with foil to keep them warm while you prepare the sauce.
4. Return the skillet to medium-high heat (if it has cooled significantly, you can briefly return it to the heat). Add the Dijon mustard, Worcestershire sauce, and minced shallot directly to the skillet with the residual drippings.
5. Season generously with freshly ground black pepper.
6. Carefully add the brandy to the skillet. Be extremely cautious here, as brandy is flammable. Ignite the brandy using a long match or lighter. Allow the flames to subside completely. This step not only adds a wonderful depth of flavor but also burns off the harsh alcohol.
7. If you are uncomfortable with igniting the brandy, or if the flames do not subside quickly, simply cook the mixture down for a couple of minutes until the alcohol has evaporated.
8. Once the flames have died down and the alcohol has cooked off, add the whipping cream to the skillet.
9. Bring the sauce to a boil and reduce the heat slightly. Simmer and whisk (or stir) the sauce until it has reduced to a thin sauce consistency. This should take approximately 2 minutes. The sauce should be smooth and able to coat the back of a spoon.
10. Pour the luxurious mustard-cream sauce generously over the reserved filet steaks on each plate.
11. Serve immediately.

Expert Tips & Tricks

• Pat Your Steaks Dry: Before searing, ensure your beef tenderloin steaks are thoroughly patted dry with paper towels. This is crucial for achieving a beautiful, golden-brown crust. Moisture on the surface will steam the meat rather than sear it.
• Don’t Crowd the Pan: If you are cooking more than two steaks, cook them in batches. Overcrowding the skillet will lower the temperature, preventing a proper sear and resulting in steamed, rather than browned, meat.
• Resting is Key: While the sauce is reducing, remember to let your steaks rest. This allows the juices to redistribute throughout the meat, ensuring a tender and succulent bite.
• Shallot Sweetness: For a milder shallot flavor, you can sauté the minced shallot in the butter for a minute before adding the steaks. However, adding it directly to the pan with the mustard and Worcestershire sauce allows it to meld beautifully into the sauce.
• Brandy Ignition Safety: If you’re not experienced with flambéing, have a lid nearby to quickly smother any flames if they get too high. Alternatively, as mentioned in the instructions, simply simmering off the alcohol is perfectly acceptable and yields a delicious result.

Serving & Storage Suggestions

This Filet of Beef with Mustard-Cream Sauce is a showstopper on its own, but it pairs exceptionally well with a variety of accompaniments. Consider serving it with creamy mashed potatoes, steamed asparagus, sautéed mushrooms, or a simple green salad for a balanced meal. A glass of medium-bodied red wine, such as a Merlot or a Pinot Noir, would complement the richness of the beef and sauce beautifully.

Leftovers, though unlikely to be plentiful, can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon chilling. To reheat, gently warm the steak and sauce together in a saucepan over low heat, adding a splash of water or cream if the sauce is too thick. Avoid microwaving, as it can toughen the steak.

Nutritional Information

The following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1057.7 kcal
Calories from Fat	~876 kcal
Total Fat	97.3 g	125%
Saturated Fat	42.6 g	213%
Cholesterol	273.1 mg	91%
Sodium	409.9 mg	17%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0.5 g	1%
Sugars	0.8 g	3%
Protein	42.3 g	85%

Variations & Substitutions

While this recipe is classic and beloved, there’s always room for a touch of personalization.

• Herbal Infusion: Add a sprig of fresh thyme or rosemary to the skillet while the steaks are searing. Remove it before adding the sauce ingredients.
• Dijon Variations: Experiment with different types of Dijon mustard, such as a whole-grain Dijon for added texture or a slightly spicier version for a bolder kick.
• Lighter Sauce: For a slightly lighter sauce, you can substitute half-and-half for some of the whipping cream, though the sauce will be less rich and thick.
• Shallot Alternative: If shallots are unavailable, finely minced onion can be used, though it will impart a slightly different flavor profile.

FAQs

Q: How do I know when my filet is cooked to my desired doneness?
A: The most accurate method is to use an instant-read meat thermometer. For rare, aim for 125°F (52°C); medium-rare, 135°F (57°C); and medium, 145°F (63°C). You can also use the touch test, but it requires practice.

Q: Can I make the sauce ahead of time?
A: It’s best to make the sauce fresh as it’s designed to be served immediately after reduction. Reheating can alter the texture and flavor.

Q: What if I don’t have brandy?
A: While brandy adds a unique depth, you can substitute it with a good quality dry sherry or even a splash of red wine. Ensure the alcohol is cooked off.

Q: Is it safe to flambé the brandy indoors?
A: Yes, with caution. Ensure you have good ventilation, keep flammable materials away from the flame, and have a lid ready to extinguish any uncontrolled flare-ups. If you are not comfortable, simply cook off the alcohol.

Q: Can I use a different cut of beef?
A: While this recipe is specifically designed for the tenderness of filet mignon, other tender cuts like sirloin or ribeye could be used. Adjust cooking times accordingly, as their thickness and fat content will vary.

This Filet of Beef with Mustard-Cream Sauce is more than just a recipe; it’s an invitation to create a memorable experience. It’s a dish that speaks of elegance without pretense, of flavor without fuss. I encourage you to gather your ingredients, embrace the process, and savor every exquisite bite. It’s a testament to the fact that sometimes, the most extraordinary meals are born from the simplest, most thoughtfully prepared elements.