Filet Mignon with Creamy Parmesan Mustard Sauce 🥩
constituents
4 filet mignon steaks
swab and black pepper to taste
2 soupspoons olive oil painting
mug heavy cream
mug grated Parmesan rubbish
2 soupspoons Dijon mustard
1 teaspoon diced fresh parsley
Instructions
Season the filet mignon steaks with swab and black pepper on both sides.
Heat olive oil painting in a large skillet over medium-high heat.
Add the steaks to the skillet and cook for 4- 5 twinkles per side for medium-rare, or until asked doneness.
Remove the steaks from the skillet and let them rest.
In the same skillet, reduce the heat to medium and add the heavy cream, Parmesan rubbish, and Dijon mustard. Stir until the sauce is smooth and slightly thickened.
Pour the delicate Parmesan mustard sauce over the filet mignon steaks.
Garnish with diced fresh parsley before serving.
Notes
For a richer flavor, add a splash of beef broth to the sauce.
Prep Time 10 mins| Cooking Time 15 mins| Total Time 25 mins| Kcal 600| Servings 4