Name: Savor Pan-Seared Filet Mignon with Rich Shallot Gravy
Prep time: 30 min
Cook time: 15 min
Total time: 50 min
Ingredients: 2 pieces Beef Tenderloin Filets (Choose cuts 1 1/4 to 1 1/2 inch thick); 1 teaspoon Kosher Salt (Adjust based on preference); 1 teaspoon Fresh Ground Pepper (Opt for cracked black pepper for more flavor); 2 tablespoons Olive Oil (Can substitute with vegetable or canola oil); 2 medium Shallots (Sliced; can substitute with onions or leeks); 1 tablespoon Balsamic Vinegar (Alternative: red wine vinegar); 1 cup Beef Stock (Use homemade or store-bought); 1 tablespoon Dijon Mustard (Can substitute with yellow mustard); 1 teaspoon Grainy Mustard (Can omit for a smoother sauce); 2 tablespoons Butter (Choose salted or unsalted based on preference); 1 tablespoon Cornstarch (To thicken the gravy); 2 tablespoons Water (Needed for cornstarch slurry)

As I stood in my kitchen, the sizzle of beef meeting hot oil whisked me away to a cozy French bistro. There’s something magical about preparing a Pan-Seared Filet Mignon with Shallot Mustard Gravy—it’s not just a meal; it’s an experience brimming with rich flavors. This dish is a perfect blend of elegance and ease, making it an ideal choice for a romantic dinner or a celebratory gathering. With a mere 30 minutes in the kitchen and simple ingredients, you’ll impress your guests while enjoying a high-protein delight that nourishes both body and soul. Ready to elevate your dinner game? Let’s dive into this indulgent recipe that promises to melt in your mouth!

Why is Pan-Seared Filet Mignon a Must-Try?

Elevate your dinner experience: Impress your guests with a gourmet dish that rivals any restaurant creation—all in the comfort of your kitchen.
Quick preparation time: With just 30 minutes, you can transform simple ingredients into a stunning plate that sparks joy at the dinner table.
Irresistible flavor combination: The rich shallot mustard gravy perfectly complements the tender filet, creating a symphony of taste that will have everyone asking for seconds.
Versatile serving options: Pair it with seasonal vegetables or creamy mashed potatoes, or enjoy your steak as a standalone delight, making it ideal for any occasion.
Crowd-pleaser: Whether it’s date night or a family gathering, this dish is sure to impress even the pickiest of eaters. Don’t forget to check out our Filet Mignon Peppercorn for another fantastic way to enjoy filet mignon!

Pan-Seared Filet Mignon Ingredients

Explore the delicious essentials for a rich dish!

For the Filets

Beef Tenderloin Filets – Choose cuts 1 1/4 to 1 1/2 inch thick for the best tenderness; ribeye is a flavorful alternative.
Kosher Salt – Essential for enhancing flavor and tenderizing; adjust regular salt usage due to varying saltiness.
Fresh Ground Pepper – Adds balanced spice; opt for cracked black pepper for an extra kick.

For the Gravy

Olive Oil – Perfect for searing; consider vegetable or canola oil if needed, but olive oil adds delightful taste.
Shallots – Bring a sweet, mild onion flavor to the gravy; onions or leeks can substitute in a pinch.
Balsamic Vinegar – Provides acidity to deglaze the pan; red wine vinegar also works well here.
Beef Stock – Traditional base for your gravy; homemade or store-bought works great, and vegetable stock offers a lighter option.
Dijon Mustard – Adds tanginess to the sauce; yellow mustard can be a milder swap, while whole grain provides great texture.
Grainy Mustard – Contributes to the gravy’s texture; for smoother sauce, you may omit this or increase Dijon.
Butter – Enriches the gravy; choose between salted or unsalted based on your preference.
Cornstarch – Acts as a thickener for your gravy; arrowroot or instant flour are suitable substitutes.
Water – Needed for the cornstarch slurry; no replacements required here.

Let’s get cooking and savor each bite of this delightful Pan-Seared Filet Mignon!

Step‑by‑Step Instructions for Pan-Seared Filet Mignon with Rich Shallot Mustard Gravy

Step 1: Bring to Room Temperature
Remove the beef tenderloin filets from the refrigerator about 20-30 minutes before cooking, allowing them to reach room temperature. This step ensures even cooking, resulting in juicier and more tender pan-seared filet mignon. While the steaks are resting, gather your ingredients and prepare your cooking space for a smooth process.

Step 2: Season the Filets
Generously season both sides of the filets with kosher salt and fresh ground pepper just before cooking. Make sure to coat them evenly for enhanced flavor. This seasoning is essential as it elevates the taste of the steak, ensuring that each bite of your pan-seared filet mignon is deliciously seasoned and satisfying.

Step 3: Heat the Skillet
Heat a heavy skillet or cast-iron pan over medium-high heat and add a drizzle of olive oil. Allow the oil to become shimmering hot, which typically takes around 2-3 minutes. The high heat is crucial for achieving a beautiful sear on the steaks, creating a rich crust that locks in moisture and flavor.

Step 4: Sear the Filets
Carefully place the seasoned filets in the hot skillet, searing for 2-3 minutes on one side until a deep golden-brown crust forms. Avoid overcrowding the pan to maintain the heat. Flip the steaks and continue searing for another 2-3 minutes on the other side, which will enhance the delicious flavor of the pan-seared filet mignon.

Step 5: Adjust Heat and Add Shallots
Once flipped, reduce the heat to medium and add the sliced shallots to the skillet. Cook alongside the filets until the internal temperature reaches 125°F for medium-rare or to your desired doneness. This will take about 3-4 more minutes while the shallots caramelize, adding a sweet, savory dimension to your dish.

Step 6: Rest the Filets
Remove the filets and shallots from the skillet and let the steaks rest on a cutting board for at least 5 minutes. This resting period allows the juices to redistribute, ensuring that your pan-seared filet mignon remains tender and juicy when sliced and served.

Step 7: Deglaze the Pan
With the skillet still on medium heat, add balsamic vinegar to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spoon. This process will take about 1-2 minutes and will create a flavorful base for your gravy, enhancing the richness of the pan-seared filet mignon.

Step 8: Add Stock and Mustards
Pour in the beef stock, along with the Dijon mustard and grainy mustard, stirring well to combine. Allow the mixture to simmer for 2-3 minutes until it reduces slightly and thickens. This flavorful sauce will perfectly complement the delicious filet mignon, creating an irresistible pairing of components.

Step 9: Enrich with Butter
Reduce the heat to low and stir in the butter until melted and fully incorporated into the sauce. This enriching step adds a luxurious texture and flavor to your homemade gravy. It also enhances the overall richness of the pan-seared filet mignon, making each bite a delight.

Step 10: Thicken the Gravy
In a small bowl, create a cornstarch slurry by mixing cornstarch with water until smooth. Gradually add this mixture to the sauce, stirring continuously until the gravy reaches your desired thickness, about 1 more minute. This will provide the finishing touch to your flavorful shallot mustard gravy.

Step 11: Serve and Enjoy
To plate, serve each beautifully cooked pan-seared filet mignon topped with 2 tablespoons of the luscious sauce. Pair this gourmet dish with seasonal vegetables or creamy mashed potatoes for a well-rounded meal, allowing the rich flavors to shine through while delighting your family or guests.

How to Store and Freeze Pan-Seared Filet Mignon

Fridge: Store leftover filet mignon in an airtight container for up to 3 days, ensuring it’s separate from the gravy to maintain moisture and flavor.

Freezer: If freezing, wrap the cooled filets tightly in plastic wrap, then foil, to avoid freezer burn; they’ll last up to 3 months.

Reheating: To reheat, thaw in the fridge overnight, then warm gently in a skillet over low heat or in the oven covered with foil to preserve tenderness.

Make Ahead Options

Preparing Pan-Seared Filet Mignon with Shallot Mustard Gravy ahead of time is a fantastic way to ease your cooking on busy nights! You can season the filet mignon (using kosher salt and fresh ground pepper) and refrigerate it for up to 24 hours; this allows the flavors to penetrate deeper into the meat. Additionally, you can make the mustard gravy and store it in an airtight container for up to 3 days in the fridge—just reheat it gently on the stove before serving. To finish, allow the filets to come to room temperature before searing, and then follow the cooking instructions as normal, ensuring you enjoy tender, flavorful results in no time!

What to Serve with Pan-Seared Filet Mignon?

Bring your dining table to life with delicious pairings that elevate your meal beautifully.

Garlic Mashed Potatoes: Creamy and buttery, they provide a rich contrast to the savory steak, making each bite a comfort food experience.
Roasted Asparagus: The slight crunch and earthiness of asparagus beautifully balance the richness of the filet, adding a fresh note to your plate.
Sautéed Mushrooms: Earthy and umami-rich, mushrooms enhance the flavors of the steak, creating a gourmet touch that’s hard to resist.
Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons offer a refreshing side that cuts through the richness of the filet mignon.
Red Wine: Consider a full-bodied red like Cabernet Sauvignon; its deep notes enhance the meal and elevate the dining experience.
Chocolate Lava Cake: Round off the evening with this indulgent dessert, creating a sweet contrast that pairs beautifully with the savory main dish.

Each pairing emphasizes the rich flavors of the pan-seared filet mignon, inviting you to relish every moment at the table.

Expert Tips for Pan-Seared Filet Mignon

Perfectly Dry Filets: Patting the steaks dry before seasoning ensures a better sear and prevents steaming, giving your pan-seared filet mignon that coveted crispy crust.
Don’t Overcrowd: If the skillet is too full, the temperature drops, which can lead to uneven cooking. Sear in batches if necessary for optimal browning.
Cook to Temperature: Invest in an instant-read thermometer to avoid overcooking. Aim for 125°F for medium-rare; remember, the steaks will continue to cook while resting.
Resting Is Key: Allowing the filets to rest after cooking helps retain all those flavorful juices. Slicing too soon could lead to dry meat and disappointment!
Flavor Boosters: Enhance the gravy with herbs like thyme or rosemary. Just a sprinkle can elevate the sauce’s richness and make your pan-seared filet mignon truly gourmet!

Variations & Substitutions for Pan-Seared Filet Mignon

Get creative with your dish by embracing delicious alternatives and twists that tantalize your taste buds.

Budget-Friendly Cuts: Substitute beef tenderloin with sirloin or flank steak for a wallet-friendly option without compromising flavor.
Herb Infusion: Add fresh herbs like thyme or rosemary during cooking to impart a fragrant note that dances on your palate.
Sautéed Mushrooms: Enhance the dish by serving alongside sautéed mushrooms, which bring a savory earthiness to your filet mignon.
Wine Reduction: Swap the balsamic vinegar with a splash of red wine for a luxurious gravy that provides deep complexity and bold flavors.
Spicy Kick: Add a pinch of crushed red pepper or a dash of hot sauce to your gravy for a delightful heat that complements the rich beef.
Vegetarian Option: For a vegetarian version, use portobello mushrooms as a substitute for filets, providing a meaty texture and flavor that aligns beautifully with the gravy.
Smoky Flavor: Incorporate smoked paprika into the seasoning mix for a unique twist that adds depth and a subtle smokiness to each bite.
Gourmet Mustards: Experiment with different mustards—try whole grain mustard for texture or even a horseradish mustard for an unexpected zing in your gravy.

No matter the variation you choose, each one will sure to elevate your dining experience. If you’re in the mood for something different, consider checking out our delicious Filet Mignon Peppercorn for yet another delightful option!

Pan-Seared Filet Mignon with Rich Shallot Mustard Gravy Recipe FAQs

How do I select the best beef tenderloin filets?
Absolutely! Look for cut filets that are 1 1/4 to 1 1/2 inches thick for the ideal balance of tenderness and flavor. A bright red color with a good amount of marbling is a sign of quality beef. If you’re looking for something a bit more budget-friendly, ribeye can also provide a different yet delicious flavor profile.

What’s the best way to store leftover pan-seared filet mignon?
To keep your filet mignon fresh, store it in an airtight container in the fridge for up to 3 days. Make sure to separate the filets from the shallot mustard gravy to maintain moisture and prevent the steak from becoming soggy. If you plan to enjoy it later, I recommend reheating gently to preserve the tenderness.

Can I freeze my leftover filet mignon?
Certainly! To freeze your leftover filet mignon, wrap the cooled filets tightly in plastic wrap first, followed by aluminum foil. This double-wrapping protects them from freezer burn. They’ll keep well in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight before reheating.

What if my gravy is too thin?
If you find your shallot mustard gravy lacks thickness, don’t worry! Create a cornstarch slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into your simmering gravy, cooking for an additional minute or until thickened to your desired consistency. This will give your sauce a luscious texture!

Are there any dietary considerations for this recipe?
Very much so! For those with allergies, ensure you’re using gluten-free cornstarch to thicken your gravy. Additionally, if you’re cooking for someone with a mustard allergy, consider using a different flavor enhancer, like a bit of Worcestershire sauce or omit the mustard entirely and add more herbs for flavor. Always check with your guests to avoid any surprises!

Can I substitute any ingredients in this recipe?
Yes, you can! If shallots aren’t available, onions or leeks can work as alternatives for the gravy. For a twist on the sauce, feel free to use red wine vinegar instead of balsamic. And if you’re looking for a lighter gravy, vegetable stock is a perfect substitute for beef stock. The more the merrier in terms of creativity!