Ingredients
2 filet mignon steaks (about 6 oz / 170g each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary (optional)
For the honey mustard sauce:
1/4 cup Dijon mustard
2 tablespoons whole grain mustard (optional for texture)
2 tablespoons honey
1/4 cup heavy cream or crème fraîche
1 tablespoon white wine or chicken stock (optional)
Salt and pepper, to taste
Instructions:
1. Prepare the Filet Mignon:
Let the steaks come to room temperature for about 30 minutes before cooking.
Season generously with salt and black pepper.
2. Sear the Steaks:
Heat olive oil in a skillet over medium-high heat.
Add the steaks and sear for 2–3 minutes per side (for medium-rare; adjust for desired doneness).
During the last minute of cooking, add butter, garlic, and herbs. Baste the steaks with the melted butter for flavor.
Remove steaks and let rest, tented with foil, for 5–10 minutes.
3. Make the Sauce:
In the same skillet (remove excess fat but keep browned bits), lower heat to medium.
Add mustards and honey. Stir until combined.
Add cream and optional wine/stock, stir and let it simmer for 2–3 minutes until slightly thickened.
Taste and season with salt and pepper as needed.
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