Filet Mignon with Mustard Cream Sauce and Crispy Shallots

1. Prepare the Crispy Shallots:
   • Heat vegetable oil in a small pan over medium-high heat.
   • Dredge thinly sliced shallots in flour, shaking off excess.
   • Fry shallots in the hot oil until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
2. Cook the Filet Mignon:
   • Season the filet mignon steaks generously with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the steaks and cook for 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove steaks from the skillet and let them rest for 5 minutes.
3. Make the Mustard Cream Sauce:
   • In the same skillet used for the steaks, add beef broth and scrape up any browned bits from the bottom of the pan.
   • Stir in Dijon mustard, whole grain mustard, and fresh thyme. Simmer for 1-2 minutes.
   • Add heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3-4 minutes.
   • Stir in butter until melted and season with salt and pepper to taste.
4. Serve:
   • Place the rested filet mignon steaks on plates. Spoon the mustard cream sauce over the top.
   • Garnish with crispy shallots.

Servings:

• 4

Enjoy this decadent filet mignon with a rich mustard cream sauce and crispy shallots, perfect for a special dinner!