The Secret Ingredient (Dijon Mustard): Filet Mignon with Mustard Butter
The Secret Ingredient (Dijon Mustard): Filet Mignon with Mustard Butter is a gluten free and fodmap friendly main course. This recipe makes 4 servings with 476 calories, 52g of protein, and 29g of fat each. For $19.37 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 51 person found this recipe to be flavorful and satisfying. Head to the store and pick up dijon mustard, unsalted butter, kosher salt, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 39%. Similar recipes are The Secret Ingredient (Dijon Mustard): Warm Green Bean Salad with Shallots and Mustard, The Secret Ingredient (Dijon Mustard): Moules Dijonnaise, and Filet Mignon with Mustard Sauce.
Servings: 4
Ingredients:
2 teaspoons Dijon mustard
8 1/4-pound tenderloin medallions, room temperature
Kosher salt
Freshly cracked black pepper
4 tablespoons unsalted butter, at room temperature
Vegetable oil
2 teaspoons grain mustard
Equipment:
plastic wrap
bowl
frying pan
Cooking instruction summary:
Procedures 1 In a bowl, mix together the soft butter and both mustards. Form a log about two inches in length, and roll it in plastic wrap. Refrigerate until set—about 1 hour. 2 Take the butter out of the fridge. Preheat a cast iron skillet over high heat. Drizzle the meat very lightly with vegetable oil, and rub the meat so it is completely, but lightly, coated in the oil. Season the meat very well with salt and pepper on all sides. 3 Place the meat medallions in the hot cast iron pan (depending on the size of your pan, this may be done in two batches). Sear until a dark brown crust is formed on the first side—about 8 minutes. Turn the medallions over, and cook until the internal temperature just reaches 130 degrees F, about another 4 to 5 minutes. 4 Place the medallions on a serving platter, and slice the log of mustard butter into 8 coins. Place one coin of butter on top of each piping hot steak, and let it melt while the steak rests. Serve immediately, with some baguette or plain steamed potatoes to dredge up the extra butter and meat juices.
Step by step:
1. 1
2. In a bowl, mix together the soft butter and both mustards. Form a log about two inches in length, and roll it in plastic wrap. Refrigerate until set—about 1 hour.
3. 2
4. Take the butter out of the fridge. Preheat a cast iron skillet over high heat.
5. Drizzle the meat very lightly with vegetable oil, and rub the meat so it is completely, but lightly, coated in the oil. Season the meat very well with salt and pepper on all sides.
6. 3
7. Place the meat medallions in the hot cast iron pan (depending on the size of your pan, this may be done in two batches). Sear until a dark brown crust is formed on the first side—about 8 minutes. Turn the medallions over, and cook until the internal temperature just reaches 130 degrees F, about another 4 to 5 minutes.
8. 4
9. Place the medallions on a serving platter, and slice the log of mustard butter into 8 coins.
10. Place one coin of butter on top of each piping hot steak, and let it melt while the steak rests.
11. Serve immediately, with some baguette or plain steamed potatoes to dredge up the extra butter and meat juices.
Nutrition Information:
covered percent of daily need
