Filet Mignon with Creamed Herb Pan Sauce

I have tried to offer a variety of recipes for this 30 Days of Dairy recipes. I had been struggling to find a steak recipe where I could add dairy products. I know I could always do a bleu cheese topping but that’s basic, so I found a recipe like this and put my own spin on it to create something that we loved at first taste. Clayton was so impressed with this meal, he asked that I make it weekly. This is going to be our Father’s Day dinner today!

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Filet Mignon with Creamed Herb Pan Sauce
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 2
  • 2 filet mignon or beef tenderloin steaks (1½ inches to 2 inches thick)
  • ¼ teaspoon sea salt
  • ½ teaspoon fresh ground coarse round pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
Creamed Herb Pan Sauce:
  • 1 tablespoon butter
  • 2 Tablespoons finely diced shallots
  • 1 garlic clove, minced
  • 1 Tablespoon deli-style brown mustard
  • 1 cup beef stock
  • 1 Tablespoon worcestershire sauce
  • 4 Tablespoons heavy cream
  • 2 teaspoons fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  1. Preheat oven to 425 degrees F.
  2. Pat the steaks dry with paper towels; season both sides with fresh ground sea salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven preheats.
  3. Heat a cast iron skillet over medium-high heat for one minute. Add the oil and butter to the skillet. Place the steaks in the skillet and cook 2 minutes. Do not move the steaks while cooking for the 2 minutes and if the pan is well seasoned and hot, the steak will release without sticking. Flip the steaks and cook for another 2 minutes on the other side. Once the 4 minutes of searing is up place the cast iron skillet directly into the oven.
  4. For a medium doneness, cook the steaks for about 8 minutes in the oven. I cooked mine until my instant-read thermometer read 150 degrees F. Remove the skillet from the oven and place the steaks on a warm plate and tent with foil. The internal temperature of the steaks will increase by about 5-10 degrees while resting. (If you would like your steaks more done than medium, cook in the oven for a few extra minutes.)
  5. Using the same cast iron skillet with all the steak juices still in tact, melt the butter for the creamed herb sauce over low heat. Add the diced shallots and garlic. Cook and stir, releasing the browned bits from the bottom of the pan for 1 minute.
  6. Whisk in the mustard, beef stock, and worcestershire sauce, continuing to scrape up browned bits from the pan. Increase heat to medium and bring to a boil and cook until slightly reduced, about 5 minutes.
  7. Reduce the heat to low. Whisk in the cream; simmer for 2 minutes. Stir in the fresh herbs parsley, chives, thyme and oregano.
  8. Spoon the herb sauce over steaks; serve immediately.


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