Filet Mignon with a Creamy Paprika Sauce

26 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 10 min Standing : 10 min
300 calories/serving

Ingredients

2 beef, filets mignon, about 2 cm thick 300 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 shallots, finely chopped 40 g
1 tsp olive oil 5 mL
1 tbsp butter, unsalted 14 g
aluminum foil
1/4 cup beef broth 65 mL
1/2 tbsp paprika 5 g
1 tbsp Dijon mustard 16 g
2 tsp Worcestershire sauce 10 mL
2 tbsp whipping cream 35% 30 mL

Before you start

For proper cooking all the way through the filet, it is important to let it stand at room temperature ½ hour before cooking.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pat the beef dry and sprinkle with the salt and pepper. Finely chop the shallot(s).
  2. Heat the oil and butter in a heavy skillet over moderate heat, until hot but not smoking. Add the filets and sauté about 4 min on each side for medium-rare, turning once. Transfer the filets to a cutting board and let stand, loosely covered with foil, 10 min (to reabsorb the juices).
  3. While the filets are standing, add the shallot to the skillet and cook over moderate heat, stirring occasionally until softened, 3-4 min. Deglaze with the broth, scraping up brown bits. Bring to a boil, then cook 1 min. Reduce the heat then add the paprika and cook 2 min with stirring. Whisk in the mustard, Worcestershire sauce, cream, and any beef juice from the cutting board. Bring just to a simmer and cook 1 min. Add salt and pepper to taste. Thin the sauce with a few tablespoons of water if necessary.
  4. Serve the filets on the warmed plates, with the sauce spooned on the top.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

300

Fat

17 g

27 %

Saturated 8.8 g
+ Trans 0.4 g

46 %

Cholesterol

90 mg

Sodium

310 mg

13 %

Carbohydrate

6 g

2 %

Fibre

1 g

6 %

Sugars

1 g

Net Carbs

5 g

Protein

29 g

Vitamin A

23 %

Vitamin C

6 %

Calcium

4 %

Iron

31 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6
Source of  :
Copper, Folacin, Magnesium, Vitamin B1, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

26 Reviews (26 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.