Beef mignons with mustard sauce
2 servings
15 minutes
Beef tenderloins with mustard sauce are a true embodiment of French culinary elegance. This exquisite recipe combines tender meat seared to a perfect golden crust with a rich, tangy sauce made from cognac, mustard, and butter. With a delicate balance of flavors, the dish becomes not just dinner but a gastronomic delight. The origins of such recipes trace back to the traditions of French restaurants where the art of meat preparation is valued. The tenderloins are juicy and aromatic, while the sauce enhances their expressiveness by revealing every flavor note. It’s the perfect dish for a romantic dinner or special occasion when you want to indulge in exquisite cuisine. Serve with a glass of red wine and a light garnish to highlight the richness of flavor nuances.
1
Make crosswise cuts in the fillet, season with salt and pepper.
2
Heat olive oil in a pan and add the meat. Fry for 2-3 minutes on each side. Transfer to a board, wrap in foil, and let it rest for 5 minutes.
- Olive oil: 0.5 teaspoon
- Beef Mignon: 200 g
3
Pour cognac into the pan, then add broth and water. Cook until it reduces to 0.25 cup. Remove from heat and add mustard, butter, and juices from the meat. Season with salt and pepper. Slice the meat thinly and serve drizzled with the sauce.
- Cognac: 1.5 tablespoon
- Meat broth: 0.3 glass
- Water: 0.3 glass
- Grainy mustard: 2 tablespoons
- Butter: 1 teaspoon