Want a melt-in-your-mouth perfect filet mignon? Then this Pan-Seared Filet Mignon with shallot mustard gravy is for you!! This steak is easily cooked to perfection using a pan-fried method. The gravy is bursting with umami flavors that enhance the steak and make this meal a memorable one.
Want more succulent beef dishes to try? Then try our Perfect Beef Wellington, Slow Cooker Roast Beef with Potatoes and Carrots, or Traditional Beef Rouladen Recipe.
Helpful Items For This Recipe
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What Ingredients Are in Pan-Seared Filet Mignon?
Groceries are expensive now, so you want to make sure you have a great recipe like this one. Besides the tenderloins which I would recommend from a butcher, the other ingredients are easily found in a grocery store.
Ingredients
Beef tenderloin filets, 1 1/4 to 1 1/2 inch thick
Kosher salt
Fresh ground pepper
Olive oil
Shallots
Balsamic vinegar
Beef stock (10 ounces)
Dijon mustard
Grainy mustard
Butter
Cornstarch
Water
How to Pan-Sear Filet Mignon
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One of the easiest and best ways to cook filet mignon is to cook the steak for only minutes per side, as we do for this gorgeous pan-seared filet mignon. For best results, cook the filet mignon in a cast iron fry pan. Doing a quick sear and a short cook time will give this cut of beef the best results. No need to even preheat the oven with this thickness of filet. You will not get dry steaks but gloriously moist and tender with quick pan-searing.
Take your filets out of the fridge 20- 30 minutes before you are planning to cook them so they can come to room temperature.
Sprinkle the Kosher salt and fresh ground pepper on all sides of each filet. A good seasoning of salt and pepper is a great way to ensure a good steak.
In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat.
When the pan is very hot, add the filets and sear for 2-3 minutes on the first side.
Turn the beef over and sear on the other side, then turn the heat down to medium and add the sliced shallots.
Continue cooking until the temperature on an instant-read meat thermometer reads 125 degrees F. for medium-rare or to the desired temperature. I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Remove the beef and shallots from the pan and allow it to rest while the sauce is prepared.
Mustard Gravy
Add the balsamic vinegar to the skillet to deglaze the pan using a wooden spoon to scrape up any brown bits from the pan.
Add the beef stock, Dijon mustard, and grainy mustard, and stir to combine.
Bring the liquid to a boil and simmer rapidly for 2-3 minutes, stirring occasionally, allowing the sauce to reduce slightly.
Reduce the heat to low and add the butter to the pan and stir until melted.
Make a slurry mixing the cornstarch and water together.
Add about ½ the slurry to the pan and simmer for 1 minute. If you would like your sauce a little thicker, you can add more of the cornstarch slurry. (Note: the sauce should be a little thicker than an Au Jus but not as thick as a traditional gravy.)
Serve each of the filets with about 2 Tbsp of sauce over each. Enjoy!
How do you get a Good Sear on Filet Mignon?
To get a good sear on a steak and that wonderful crust on the outside takes just a few simple things. First off, you want to pat dry your steak. Do this with paper towels; it will give you a better sear and reduce splatter while cooking too.
After the meat is patted dry, then you will want to generously salt and pepper the beef. You will want to use a good quality salt for seasoning. This can be a Kosher salt or flake salt, and be generous with the amount, too and do all sides. Freshly ground pepper is a must too. When the steak hits the hot oil, that is where you get a great sear, caramelization, and crust.
Keep the heat high and the oil low. Don’t put in too much oil as this will result in too much splatter and reduces the chance of a great crust too. Now sear fast, like 2-3 minutes a side. For our recipe, the steak will get cooked to perfection with the shallots and then has time to rest while you make the sauce.
Grab a great glass of red wine, and you have an amazing dinner.
Pin it HERE!!
Pin it HERE!!
Pan-Seared Filet Mignon
Ingredients
- 4 – 6 oz beef tenderloin filets 1 1/4 to 1 1/2 inch thick
- 2 tsp Kosher salt
- 1 tsp fresh ground pepper
- 1 Tbsp olive oil
- 2 large shallots sliced into 1/8 inch rounds
- 2 Tbsp balsamic vinegar
- 1 can beef stock 10 ounce
- 1 Tbsp Dijon mustard
- 2 tsp grainy mustard
- 2 tbsp butter
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Take your filets out of the fridge 20- 30 minutes before you are planning to cook them so they can come to room temperature.
- Sprinkle the Kosher salt and fresh ground pepper on both sides of each filet. A good seasoning of salt and pepper is a great way to ensure a good steak.
- In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat.
- When the pan is very hot, add the filets and sear for 2-3 minutes on the first side.
- Turn the beef over and sear on the other side, then turn the heat down to medium and add the sliced shallots.
- Continue cooking until the temperature on an instant-read meat thermometer reads 125 degrees F. for medium-rare or to the desired temperature.
- Remove the beef from the pan and allow it to rest while the sauce is prepared.
- Add the balsamic vinegar to the skillet to deglaze the pan using a wooden spoon to scrape up any brown bits from the pan.
- Add the beef stock, Dijon mustard, and grainy mustard, and stir to combine.
- Bring the liquid to a boil and simmer rapidly for 2-3 minutes, stirring occasionally, allowing the sauce to reduce slightly.
- Reduce the heat to low and add the butter to the pan and stir until melted.
- Make a slurry mixing the cornstarch and water together.
- Add about ½ the slurry to the pan and simmer for 1 minute. If you would like your sauce a little thick, you can add more of the cornstarch slurry. (Note: the sauce should be a little thicker than an Au Jus but not as thick as a traditional gravy.)
- Serve each of the filets with about 2 Tbsp of sauce over each. Enjoy!
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