Filet Mignon With Garlic Cream Sauce
Elevate your filet mignon with this rich, decadent garlic cream sauce.
Servings: 4 servings
Ingredients
Filet Mignon
- 4 6 oz. Omaha Steaks Butcher’s Cut Filet Mignons thawed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions
Filet Mignon
- Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat until it's very hot. Add the filet mignon steaks to the skillet. Sear for 3-4 minutes per side for medium-rare. For a different doneness, refer to the Omaha Steaks cooking chart.
- Rest 3-5 minutes.
Garlic Cream Sauce
- In a small saucepan, melt the butter over medium heat.
- 2 Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream. Bring to a simmer, then reduce the heat to low and cook for about 7-10 minutes, or until the sauce has thickened slightly.
- Stir in the Parmesan cheese, Dijon mustard, salt, pepper, and Worcestershire sauce. Continue to simmer for another 2-3 minutes, or until the cheese has melted and the sauce is smooth and creamy.
- Spoon the garlic cream sauce generously over the steak and enjoy.