Sponsored: Take your steak to a whole new level with mustard.
Mustard Marinated Filet Mignon
Author: Margot Core
- Beef Loin
- ¼ cup EVOO
- 1 Tablespoon Maille Dijon Originale Mustard
- 2 Tablespoons Soy sauce
- 1 clove Fresh garlic
- Haricot Vert or green beans
- Mix Dijon Originale mustard, soy sauce, and EVOO in a bowl using a very small whisk
- Put the steaks in heavy duty freezer ziplocks and coat them and marinate anywhere from 3 hours to overnight. (Another tip: Often I just take these coated steaks and freeze some right in the mixture; thaw later and cook and they are always sublime.)
- Take the meat out for at least a half an hour (still in the bags) to get to room temperature.
- Heat up skillet then pop the steaks in. Three minutes on each side (or less for the second side) is how we eat them in our house.
- Very important last step! Place the hot steaks in a pasta bowl covered with foil where they "rest" for four minutes. This is very important. Without the rest they can be not so good, and that's some pricey deliciousness, so wait! Then grind some pepper on top and perhaps a fine dusting of salt if you must.
- I plate this with very plain Classic Mashed Potatoes and Haricot Vert (or just plain old Green Beans - though they take longer) that have been flashed for a few minutes in boiling water, drained and anointed with finely diced Shallots & Olive Oil
- If I am grilling outdoors I often add tight little Radicchio Head halves that I have grilled very briefly, in other seasons Arugula Salad is nice with this - very plain with Lemon Juice & Olive Oil.