Filet Mignon

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.

Other cuts that you can use for this recipe:

Sirloin Filet

For best results use Certified Angus Beef^® brand

Pan Roasted Filet with Apple-Dijon White Wine Sauce

Serves 4

Cuisine: French

Category: Steaks

Celebrate autumn with this easy Pan Roasted Filet Mignon with Apple-Dijon White Wine Sauce. A special meal to delight your guests with seasonal flavor.

Prep Time

10 mins

Other Time

Cook Time

20 mins

Total Time

30 mins

Ingredients:

4 (6-ounce) Certified Angus Beef^® filet mignon steaks
2 teaspoons canola oil
2 teaspoons coarse kosher salt, divided
1 teaspoon coarse cracked black pepper
1 tablespoon butter
1 shallot minced
1 apple peeled, cored and 1/4 inch dice
1 cup white wine
1 tablespoon Dijon mustard
1 cup heavy cream

Instructions:

Preheat oven to 325°F165°C.
Season steaks with 1 1/2-teaspoons salt and 1-teaspoon pepper7.5 g salt and 2 g pepper. Heat oil in a heavy stainless-steel skillet (not nonstick) over medium-high heat. Sear steaks 2 to 3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.
Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125°F51°C internally. Cover and keep warm while making sauce.
Add butter, shallots and remaining 1/2-teaspoon salt2.5 g to pan and return to medium heat; sear 1 minute. Add apple and sear 3 more minutes, stirring occasionally. Pour in wine to deglaze pan, bring to a boil allow to simmer 3 minutes or until alcohol smell has dissipated.
Stir in mustard and cream, bring to a simmer and cook 4 more minutes to thicken (should evenly coat the back of a spoon). Serve sauce with warm filets.