Filete Mignon con Salsa Cremosa de Mostaza y Parmesano Recipe

Introduction

Filete Mignon con Salsa Cremosa de Mostaza y Parmesano is a deliciously tender steak paired with a rich, flavorful sauce. This dish combines the natural juiciness of filet mignon with a creamy mustard and Parmesan sauce that’s sure to impress at any dinner.

Ingredients

• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 200 ml heavy cream
• 2 filet mignon steaks (about 200 g each)
• 50–60 g grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil. While heating, make sure the filets are at room temperature.
2. Step 2: Season the filets generously with salt and pepper on both sides to enhance their natural flavor.
3. Step 3: Place the filets in the hot skillet. Cook for 3-4 minutes on each side for medium doneness. You will notice a golden crust forming and a delicious aroma filling your kitchen.
4. Step 4: Remove the filets from the skillet. In the same pan, add the remaining 2 tablespoons of olive oil and the minced garlic. Sauté until fragrant.
5. Step 5: Stir in the Dijon mustard and heavy cream. Mix gently while stirring to blend the flavors, creating a silky, smooth sauce.
6. Step 6: Sprinkle the grated Parmesan into the sauce. Stir until the cheese melts completely, enriching the sauce with deep, savory notes.
7. Step 7: Return the filets to the pan with the sauce. Spoon the sauce over each piece lovingly. Serve immediately and enjoy the contrast of juicy steak and creamy sauce.

Tips & Variations

• For extra flavor, let the steaks rest for a few minutes after cooking to retain juices before adding the sauce.
• You can substitute heavy cream with crème fraîche for a slightly tangier sauce.
• Add fresh herbs like thyme or rosemary to the sauce for an aromatic twist.
• If you prefer your steak more done, adjust the cooking time accordingly without overcooking to keep it tender.

Storage

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid curdling the sauce, stirring occasionally. For best taste, consume soon after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, but filet mignon is prized for its tenderness. Other cuts like ribeye or sirloin can work but may require adjustments in cooking times and will have a different texture.

Is it possible to make the sauce ahead of time?

The sauce is best made fresh to maintain its creamy texture and vibrant flavor. However, you can prepare it a few hours ahead and gently reheat it before serving.