The Secret Ingredient (Dijon Mustard): Filet Mignon with Mustard Butter
The Secret Ingredient (Dijon Mustard): Filet Mignon with Mustard Butter is a gluten free and fodmap friendly main course. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 52g of protein, 29g of fat, and a total of 476 calories. From preparation to the plate, this recipe takes approximately 15 minutes. If you have grain mustard, tenderloin medallions, kosher salt, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.
In a bowl, mix together the soft butter and both mustards. Form a log about two inches in length, and roll it in plastic wrap. Refrigerate until set—about 1 hour.
Take the butter out of the fridge. Preheat a cast iron skillet over high heat.
Drizzle the meat very lightly with vegetable oil, and rub the meat so it is completely, but lightly, coated in the oil. Season the meat very well with salt and pepper on all sides.
Place the meat medallions in the hot cast iron pan (depending on the size of your pan, this may be done in two batches). Sear until a dark brown crust is formed on the first side—about 8 minutes. Turn the medallions over, and cook until the internal temperature just reaches 130 degrees F, about another 4 to 5 minutes.
Place the medallions on a serving platter, and slice the log of mustard butter into 8 coins.
Place one coin of butter on top of each piping hot steak, and let it melt while the steak rests.
Serve immediately, with some baguette or plain steamed potatoes to dredge up the extra butter and meat juices.