Filet of Beef with Mustard Cream Sauce

Name: Filet of Beef with Mustard Cream Sauce
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Cuisine: French
Ingredients: 60 g Butter; 720 g Beef tenderloin steaks; 40 g Dijon mustard; 20 g Worcestershire sauce; 60 g Shallot; 5 g Pepper; 60 g Brandy; 240 ml Heavy cream

Filet of Beef with Mustard Cream Sauce · ready in 31 min · 4 servings · 560 kcal per serving · medium · 8 ingredients

Tender beef fillets are seared in butter and finished with a luxurious mustard and cream sauce brightened with brandy and shallot for a rich, restaurant-style dish with deep savory flavor.

Prep: 10 min
Cook: 21 min
Total: 31 min
Serves: 4
kcal: 560
Difficulty: medium

French Main dishes Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

60 gButter
720 gBeef tenderloin steaks
40 gDijon mustard
20 gWorcestershire sauce
60 gShallot
5 gPepper
60 gBrandy
240 mlHeavy cream

Equipment

stovetop, cast iron skillet, long lighter, paper towels, pepper grinder, plates, spoon, tongs, wooden spoon

Instructions

Prep and heat skillet
Pat the beef tenderloin steaks dry, measure the butter, and heat a heavy cast-iron skillet over medium-high heat until hot, then add the butter. · 2 min
What to look for: butter foams and begins to sizzle
Sear the steaks
Add the beef tenderloin steaks to the skillet and cook over medium-high heat to your desired doneness, turning once. · 8 min
When it is done: Rare at 49–52°C, medium-rare at 54–57°C internal temperature
Build sauce base
Add the Dijon mustard, Worcestershire sauce, and finely chopped shallot to the skillet with the steaks and stir to coat. · 2 min
What to look for: shallots soften and turn glossy
Season with pepper
Season the skillet contents evenly with the ground pepper. · 1 min
What to look for: evenly speckled
Flambé with brandy
Pour the brandy into the skillet and carefully ignite it to flambé. · 1 min
What to look for: alcohol flames rise briefly
Finish deglazing
When the flames subside, keep the skillet over the heat and let the sauce cook briefly to meld flavors. · 2 min
What to look for: sauce looks slightly thickened
Rest the steaks
Transfer the steaks to warm plates and let them rest while you finish the sauce. · 3 min
What to look for: juices settle
Reduce cream sauce
Add the cream to the skillet and boil over medium-high heat, stirring, until reduced to a thin sauce consistency. · 2 min
What to look for: sauce lightly coats the spoon
Sauce and serve
Spoon the mustard cream sauce over the rested steaks and serve immediately. · 1 min
What to look for: sauce coats steak

Nutrition (per serving)

kcal	560
Protein	42 g
Carbohydrates	3 g
of which sugars	1 g
Fat	41 g
of which saturated	22 g
Fibre	1 g
Sodium	620 mg

Nutri-ScoreD

Allergens

Contains: milk, mustard

May contain: sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Butter

clarified butter: Has higher smoke point for searing.
olive oil: Use mild olive oil to avoid bitterness.

Beef tenderloin steaks

sirloin steak: Cook slightly longer due to lower tenderness.
venison loin: Lean meat, reduce cooking time.

Dijon mustard

whole grain mustard: Adds texture and sharper bite.
mustard powder with water: Whisk well to avoid lumps.

Worcestershire sauce

soy sauce: Reduce salt elsewhere.
balsamic vinegar: Adds acidity instead of umami.

Shallot

onion: Dice finely for quicker cooking.
leek white part: Sweeter, milder profile.

Pepper

white pepper: More delicate heat.