Filet Mignon with Mustard and Herbes de Provence


Subtle, delicious and perfectly balanced flavors is what the best filet mignon needs as a sauce. With hundreds of ways to prepare this cut of meat, this one stands out because of its simplicity. Spicy mustard and earthy herbs pair with the crème fraiche for a silky, aromatic, lip smacking sauce. This dinner is so comforting it will have you thinking back to your childhood. Serve the entire thing over a sizzling pile of mashed potatoes for an even homier feel.


  • 1 filet mignon
  • 1 jar mustard (with Provencal Herbs)
  • 2 tablespoons cream
  • salt (to taste)
  • ground black pepper (to taste)
  • olive oil
  • butter


  1. Slice the meat. Place on a plate and spread a layer of mustard on top.
  2. Heat a skillet and add oil and butter. Add the pieces of filet mignon in the skillet with the mustard side up.
  3. Saute, and when the meat is almost cooked and well browned, reduce the heat, and flip. Cook until browned.
  4. For the sauce, in a saucepan, melt the remaining mustard and add fresh cream.
  5. Season with salt and pepper. Simmer until slightly thickened,
  6. Serve the filet mignon covered with the sauce. Accompany with homemade mashed potatoes.
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