Filet Mignon with a Creamy Paprika Sauce

26 Reviews
100% would make this recipe again

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


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.


  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)


% Daily Value




17 g

27 %

Saturated 8.8 g
+ Trans 0.4 g

46 %


90 mg


310 mg

13 %


6 g

2 %


1 g

6 %


1 g

Net Carbs

5 g


29 g

Vitamin A

23 %

Vitamin C

6 %


4 %


31 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 2

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

My Notes

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  • 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

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