Ingredients
Directions
Preparing the Steaks
Bring to Room Temperature:
Remove three filet mignon steaks, each about six ounces, from the refrigerator and allow them to rest at room temperature for about thirty minutes. This step ensures even cooking.
Season the Steaks:
Pat each steak dry with paper towels to remove any moisture, which helps achieve a perfect sear. Season both sides generously with salt and freshly cracked black pepper.
Heat the Pan:
Place a heavy skillet, preferably cast iron, over medium-high heat and allow it to become very hot. Add one tablespoon of olive oil and wait until it begins to shimmer before adding the steaks.
Sear the Steaks:
Carefully place the steaks into the hot skillet and let them sear without moving for about two to three minutes on the first side, until a deep brown crust forms. Flip the steaks and sear the other side for another two to three minutes.
Add Butter and Aromatics:
Reduce the heat slightly to medium and add one tablespoon of butter to the pan. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter. For extra flavor, add fresh thyme or rosemary sprigs.
Check for Doneness and Rest:
Continue cooking until the steaks reach your preferred doneness—about 120°F for rare, 130°F for medium-rare, or 140°F for medium. Transfer the steaks to a plate, cover loosely with foil, and let them rest for at least five minutes while you prepare the sauce.
Making the Creamy Mustard Parmesan Sauce
Deglaze the Pan:
Using the same skillet, reduce the heat to medium and add a dash of white wine. Stir and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for thirty to sixty seconds, allowing it to reduce slightly.
Add the Cream:
Pour in three-quarters of a cup of heavy cream, stirring to combine with the wine and any pan drippings. Bring the mixture to a gentle simmer and allow it to thicken for about two to three minutes without boiling.
Incorporate Mustards and Worcestershire:
Whisk in two tablespoons of Dijon mustard, one teaspoon of whole-grain mustard (if using), and one teaspoon of Worcestershire sauce. Stir until the sauce is smooth and well blended.
Add Parmesan:
Gradually add one-half cup of freshly grated Parmesan cheese, whisking continuously until it melts and fully incorporates into the sauce. Simmer gently for another two minutes, or until thickened to your desired consistency.
Season and Finish:
Taste the sauce and season with salt and freshly ground black pepper. For added brightness, stir in a small splash of white wine or a squeeze of lemon juice. The finished sauce should be rich, velvety, and perfectly balanced.
Roasting the Asparagus
Prepare the Asparagus:
Preheat the oven to 425°F (220°C). Trim the woody ends from one pound of fresh asparagus and pat them dry. Arrange the spears on a baking sheet.
Season and Coat:
Drizzle with one and a half tablespoons of olive oil and sprinkle with salt and freshly ground black pepper. Add a little minced garlic if desired, then toss the asparagus to coat evenly and spread it in a single layer.
Roast the Asparagus:
Place the baking sheet in the oven and roast for about ten to twelve minutes, shaking the pan halfway through cooking. The asparagus should be tender-crisp with lightly browned tips.
Finish and Serve:
Remove from the oven and sprinkle with a tablespoon of freshly grated Parmesan cheese or a squeeze of lemon juice before serving.
To Serve
Place each filet mignon on a warm plate and spoon the creamy mustard Parmesan sauce generously over the top. Arrange the roasted asparagus alongside the steak, garnishing with Parmesan shavings or lemon zest if desired. Serve immediately for an elegant, restaurant-quality dish that combines the buttery tenderness of filet mignon, the richness of the sauce, and the fresh brightness of roasted asparagus.
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