Filet Mignon for the Birthday Dinner!
When I was planning the Birthday Dinner for my children, Candace suggested I make Filet Mignon with Dijon Mustard Sauce as the entree. I made this for her family several years ago, and my son-in-law, Randy, LOVED it! In fact, Candace says he still talks about it . . . that it was the best filet mignon he ever had! Wow! How could I not make this dish for the big birthday celebration??? But, with 14 people coming, the cost of individual filets came up in the conversation. Candace said not to worry . . . she learned how to trim and cut beef tenderloin when she was studying for her degree in nutrition, and also when she worked for her Aunt Elizabeth who had a little restaurant in North Little Rock, AR.
Well, I couldn’t argue with her on that, so I bought a 7.5 pound beef tenderloin from our local Kroger. Candace kept her word, trimmed the silver skin and fat off of it, and cut it into 1 1/4-inch thick filets. In the end, we had 16 filets and about 1 1/2 pound of beef chunks for beef stew. (The Beef Stew is another post!)
Making the Filet Mignon with Dijon Mustard Sauce . . .
While the Filet Mignon is costly, this dish is relatively easy to prepare. That is, unless, YOU have to trim and prepare the beef tenderloin! My suggestion about that is this: Ask the butcher in the meat department of your grocery store to prepare it for you. I was told that they would have trimmed and cut the one I purchased at no extra charge. That’s a great deal if you don’t know how to prepare the tenderloin, or you don’t want to . . . that would be me:)
The original recipe was one I found in a Cooking Light magazine, which had a peppercorn mustard sauce. I adapted it to be more in line with our tastes, and, according to all three of my grown children, it’s the absolute best they have ever eaten! Yay! Mission accomplished!!!
Because I had so many filets to cook, I used my large electric skillet. Once they were done/ cooked 5 minutes on each side, the onions were cooked. Next the broth and Dijon Mustard are added to make the sauce.
Add the steaks back in the sauce and cook down. That’s how I did it, but you can let the sauce cook down before you add the steaks. Place in a casserole dish and serve! The steak is tender, the sauce is delicious, and there was not ONE bite left at the end of our dinner. My children have told me since the dinner how much they LOVED the sauce with the filets, which surprised them. My oldest son, who usually doesn’t like sauce on his steaks, thought it was great! I’m glad:)
How do you like your filet mignon? With sauce or without?
Filet Mignon with Dijon Mustard Sauce Recipe
- 1 teaspoon salt
- 1 teaspoon coarsely ground or cracked black pepper (I used regular black pepper because my husband can’t tolerate the heat of the coarsely ground or cracked black pepper.)
- 16 (4-ounce) beef tenderloin steaks, 1 1/4 inches thick
- 1 Tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (32-ounce) container beef broth
- 1 cup Dijon mustard
- Sprinkle salt and pepper over steaks.
- Heat oil in a skillet over medium-high heat until hot. I used my non-stick electric skillet, which worked well. Also, cast iron works well.
- Add steaks; cook 5 minutes on each side.
- Remove steaks from skillet. Set aside and keep warm. (See NOTE below about placing the steaks in the oven at 200 degrees.)
- Add chopped onions to skillet; sauté until tender . . . about 2-3 minutes.
- Add beef broth and Dijon mustard; stir well.
- Reduce heat; cook a few minutes, stirring constantly. The sauce needs to reduce somewhat . . . cook down as the old folks say:)
- Return steaks to the skillet. Simmer until you are ready to serve them.
- The steaks are served with the sauce . . . together, as I did, or separately.
NOTE: You can omit returning the steaks to the skillet if you want to serve them separate from the sauce. If you choose to do that, place the filets in an oven proof dish and place in the oven on 200 degrees, just to keep them warm while the sauce cooks down a bit.