Filet Mignon with Cream Sauce – A Luxurious Dinner Worth Savoring

Tender, juicy, and elegantly rich — this Filet Mignon with Cream Sauce is a timeless classic. Whether made with pork or veal, each seared medallion is cloaked in a silky mustard-infused cream sauce that elevates this dish from everyday to extraordinary.

Perfect for date nights, holiday dinners, or anytime you want to impress with minimal effort, this recipe is not only quick to prepare but also uses simple ingredients. The key lies in quality cuts and carefully balanced flavors.

Ingredients

Here’s everything you’ll need to create this refined yet accessible dish:

• 2 pork or veal filet mignon medallions

• 1 cup heavy cream

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• 1 tablespoon whole grain mustard (moutarde à l’ancienne)

• ½ cup meat broth (beef or chicken)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 garlic clove, minced

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• Salt and black pepper, to taste

• Fresh herbs, like thyme or parsley, for garnish

Instructions

Step 1: Prep the Filet Mignon

• Let the filet mignon medallions sit at room temperature for 10–15 minutes.

• Pat dry with paper towels, then season both sides with salt and pepper.

Step 2: Sear the Meat

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.

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• Sear the medallions for about 3–4 minutes per side (depending on thickness) until golden brown.

• Remove from pan and let rest.

Step 3: Make the Sauce

• In the same skillet, lower the heat and add remaining butter.

• Sauté the minced garlic for 30 seconds.

• Stir in the mustard, then pour in the meat broth, scraping the bottom to deglaze.

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• Let the mixture simmer for 2–3 minutes, reducing slightly.

• Add the cream, stir, and simmer on low heat for 3–4 minutes until thickened.

Step 4: Combine and Finish

• Return the filet mignon to the pan to warm through in the sauce for 1–2 minutes.

• Spoon sauce over the top and garnish with fresh herbs.

Serving Suggestions

Serve this creamy filet mignon with any of these perfect pairings:

• Buttery mashed potatoes

• Roasted asparagus or green beans

• Gratin dauphinois or garlic herb rice

• A crisp green salad with vinaigrette

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• Crusty French baguette to soak up the sauce

Why This Recipe Works

• Elegant but easy – restaurant-worthy in under 30 minutes

• Incredibly flavorful – thanks to searing and cream deglazing

• Perfect for guests – looks sophisticated, tastes divine

• Customizable – use pork, veal, or even beef tenderloin

• Comforting and indulgent, yet refined

Recipe Variations

Want to twist it up? Here are a few flavorful versions:

 Creamy Mushroom Filet Mignon

• Sauté sliced mushrooms with the garlic for an earthy variation.

 Dijon & Garlic Style

• Use Dijon mustard instead of whole grain for a stronger, tangier bite.

 Red Wine Cream Sauce

• Add ¼ cup red wine with the broth and reduce for deeper flavor.

Herb & Shallot Upgrade

• Swap garlic for minced shallots and add fresh rosemary or tarragon to the sauce.

Wine Pairings

This luxurious dish pairs beautifully with:

• Red wines: Pinot Noir, Merlot, or Bordeaux

• White wines: Oaked Chardonnay or Viognier

• Rosé: A dry, Provence-style rosé also complements the creaminess

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce.

• Do not freeze after cream is added — the sauce may separate.

Tools You’ll Need

• Cast iron or heavy skillet

• Tongs or spatula

• Sharp knife

• Whisk

• Measuring cups and spoons

• Garlic press (optional)

• Serving platter

Frequently Asked Questions

Can I use beef tenderloin instead of pork or veal?

Yes! Beef filet mignon works perfectly — just sear slightly longer to reach desired doneness.

Can I use milk instead of cream?

Heavy cream is best for the richness and thickness, but you could try evaporated milk or half-and-half in a pinch.

What can I use instead of mustard?

You can substitute horseradish, creamy pesto, or even herb butter if mustard isn’t your thing.

Can I make the sauce ahead of time?

Yes! The sauce can be made up to 2 days in advance and reheated gently on the stove.

Doneness Guide for Filet Mignon

Always use a thermometer for perfect results:

• Rare: 120–125°F (49–52°C)

• Medium Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Well Done: 150–160°F (65–71°C)

Let the meat rest for 5–10 minutes before serving to retain juices.

Nutrition Info (Per Serving)

Based on pork filet mignon with sauce.

• Calories: 450 kcal

• Protein: 35g

• Fat: 32g

• Carbohydrates: 3g

• Sugar: 1g

• Sodium: 520mg

 Pro Tips for Success

• Don’t overcrowd the skillet — sear each filet in batches if needed.

• Let the cream simmer gently — avoid boiling or it may curdle.

• Use high-quality mustard — it makes a difference in flavor.

• Always rest the meat before slicing — keeps it juicy and tender.

• Double the sauce — everyone always wants more of it!

 Final Thoughts

This Filet Mignon with Cream Sauce is everything a memorable dinner should be — rich, flavorful, tender, and elegant. Whether it’s for a romantic evening or a holiday dinner party, this dish never disappoints.

By combining simple ingredients like cream, mustard, and broth, you create a sauce so indulgent, it feels straight out of a fine French bistro.