Making the Sauce:
While the filet mignon is cooking, retrieve the pan you used previously.
Add the crème fraîche to the remaining cooking juices.
Reduce the sauce over low heat for 5 minutes, until slightly thickened. Add salt, pepper, and fresh thyme, if using.
Finishing and serving:
Once the filet mignon is cooked, remove it from the oven and let it rest for a few minutes so that the juices can redistribute throughout the meat.
Slice it and serve with the honey-mustard sauce drizzled over it.
Serving Suggestions
: This dish pairs perfectly with mashed potatoes or roasted vegetables for a balanced and delicious meal. Preparation Tips:
Mustard Variation: For a milder touch, use whole grain mustard. Spicy mustard will add a spicier flavor.
Fully Cooked: If you prefer more precise cooking, use a kitchen thermometer to reach an internal temperature of 150°F (65°C) for a well-done filet mignon.
Gourmet Tip: For added texture, you can add toasted hazelnuts or almonds just before serving.
Making the Sauce:
While the filet mignon is cooking, retrieve the pan you used previously.
Add the crème fraîche to the remaining cooking juices.
Reduce the sauce over low heat for 5 minutes, until slightly thickened. Add salt, pepper, and fresh thyme, if using.
Finishing and serving:
Once the filet mignon is cooked, remove it from the oven and let it rest for a few minutes so that the juices can redistribute throughout the meat.
Slice it and serve with the honey-mustard sauce drizzled over it.
Serving Suggestions
: This dish pairs perfectly with mashed potatoes or roasted vegetables for a balanced and delicious meal. Preparation Tips:
Mustard Variation: For a milder touch, use whole grain mustard. Spicy mustard will add a spicier flavor.
Fully Cooked: If you prefer more precise cooking, use a kitchen thermometer to reach an internal temperature of 150°F (65°C) for a well-done filet mignon.
Gourmet Tip: For added texture, you can add toasted hazelnuts or almonds just before serving.
