While cream is an indulgence, it’s one I want every now and then. With only 1/4 cup of cream (use the best cream you can buy), there’s only 1 tablespoon of cream per serving in this. Don’t feel bad about it!
Prep time: About 5 minutes
Cook time: About 10 minutes
1 tablespoon olive oil
4 4-ounce filet mignon (tenderloin) steaks
1/2 onion, finely diced
1/4-1/2 cup beef stock
1/4 cup heavy cream
1-2 tablespoons Dijon or Grainy mustard
1. Heat oil in cast-iron skillet over high heat. Cook steaks to desired degree of doneness (I sear mine about 2 to 3 minutes per side and finish for about 5 minutes in a 425 degree oven for medium rare). Remove and cover with foil then dishcloth to keep warm.
2. Return skillet to heat. Add onion and cook, stirring frequently, until softened. Add the stock to the skillet and scrape up and good, browned bits from the skillet. Let reduce slightly, then add cream. Bring to boil, let thicken slightly.
3. Remove skillet from heat and stir in 1 to 2 tablespoons of mustard, depending on how strong you want the flavor. Spoon sauce over steaks and serve immediately.
Nutrition Information Per Serving:
Calories 226; Calories from Fat 103; Percentage of Calories from Fat: 45%; Fat 12g; Cholesterol 65mg; Sodium 215mg; Carbohydrate 5g; Fiber 1g; Protein 26g; Vitamin A 2%; Vitamin C 5%; Calcium 2%; Iron 11%