Filet Mignon with Madeira Pan Sauce with Mustard and Anchovies

Elevate your dinner table with this luxurious Filet Mignon with Madeira Pan Sauce, accented by the bold flavors of Dijon mustard and anchovies. Perfectly seared filet mignon steaks are paired with a silky, wine-infused pan sauce that balances the richness of Madeira and heavy cream with the umami depth of anchovy fillets. This gourmet recipe comes together in just 40 minutes, making it an ideal choice for impressing guests or indulging in an elevated weeknight dinner. Serve this tender, melt-in-your-mouth steak with mashed potatoes or crusty bread to soak up every drop of the luscious sauce. Whether for a special occasion or a romantic dinner, this filet mignon recipe is a true culinary delight that embodies sophistication and bold flavor.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) Filet mignon steaks
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 1 medium (finely minced) Shallot
• 2 cloves (minced) Garlic
• 2 pieces (finely chopped) Anchovy fillets
• 1 cup Madeira wine
• 1 tablespoon Dijon mustard
• 1 cup Beef or chicken stock
• 2 tablespoons Heavy cream
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Remove filet mignon steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.

Step 2

Season both sides of the steaks liberally with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Step 3

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons olive oil.

Step 4

Once the oil is shimmering but not smoking, carefully place the steaks in the pan. Sear for 3-4 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 135°F (medium-rare) or your preferred doneness.

Step 5

Remove the steaks from the pan and tent them with foil to rest while preparing the sauce.

Step 6

In the same pan, reduce the heat to medium and add 1 tablespoon of the unsalted butter. Add the minced shallot, garlic, and finely chopped anchovy fillets, cooking for 2-3 minutes or until fragrant and softened.

Step 7

Deglaze the pan by pouring in 1 cup of Madeira wine, scraping up any browned bits at the bottom of the pan with a wooden spoon.

Step 8

Allow the wine to simmer and reduce by half, about 3-4 minutes.

Step 9

Stir in 1 tablespoon Dijon mustard and 1 cup of beef or chicken stock. Continue simmering for another 5-6 minutes until the sauce thickens slightly.

Step 10

Reduce the heat to low and whisk in the remaining 2 tablespoons unsalted butter and 2 tablespoons heavy cream, creating a silky, rich texture.

Step 11

Taste the sauce and adjust seasoning with more salt or pepper if needed.

Step 12

Return the steaks to the pan for 1-2 minutes, spooning the sauce over them to warm through.

Step 13

Plate the steaks, spoon the Madeira pan sauce generously over the top, and garnish with freshly chopped parsley.

Step 14

Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread.

Nutrition Facts

Serving size	(1390.9g)

Amount per serving	% Daily Value*
Calories	2614.3

Total Fat 146.4g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 748.3mg	0%
Sodium 4943.1mg	0%
Total Carbohydrate 23.0g	0%
Dietary Fiber 2.3g	0%
Total Sugars 13.3g
Protein 225.2g	0%

Vitamin D 160IU	0%
Calcium 249.2mg	0%
Iron 25.7mg	0%
Potassium 3437.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 39.0%

Carbs: 4.0%