Filet Mignon with Dijon Mustard Sauce and Leek Risotto

Name: Filet Mignon with Dijon Mustard Sauce and Leek Risotto
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 2 lbs (1 kg) beef tenderloin, cut into medallions; 3 garlic cloves, minced; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper, to taste; 1 vegetable bouillon cube; ¼ cup olive oil; ½ tablespoon unsalted butter; 2 cups heavy cream; 2 cups arborio rice; 1 glass dry white wine; Hot vegetable broth, as needed; 1 cup whole milk; 5 cups leeks, thinly sliced; Butter and olive oil for sautéing; 2 additional garlic cloves, minced

By Marie Lefebvre · Updated October 21, 2026

Tender filet mignon medallions seared in butter and bathed in a rich Dijon mustard cream sauce, paired with a velvety leek risotto. This elegant yet approachable dish turns any dinner into a special occasion — impressive enough for guests, comforting enough for family.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

2 lbs (1 kg) beef tenderloin, cut into medallions
3 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 vegetable bouillon cube
¼ cup olive oil
½ tablespoon unsalted butter
2 cups heavy cream
2 cups arborio rice
1 glass dry white wine
Hot vegetable broth, as needed
1 cup whole milk
5 cups leeks, thinly sliced
Butter and olive oil for sautéing
2 additional garlic cloves, minced

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Directions

1
Season the beef tenderloin medallions generously with salt and freshly ground black pepper. Melt butter in a skillet over high heat and sear the medallions for 2–3 minutes per side until golden brown. Set aside and keep warm.
2
In the same skillet over medium heat, sauté the 3 minced garlic cloves in a drizzle of olive oil until translucent and fragrant, about 2 minutes.
3
Stir in the Dijon mustard, crumbled bouillon cube, and heavy cream. Cook on low heat for 3 minutes, stirring gently. Adjust seasoning and pour the sauce generously over the reserved medallions.
4
For the risotto, sauté the sliced leeks and remaining 2 garlic cloves in a mix of butter and olive oil over medium heat, stirring until soft and tender.
5
Add the arborio rice and toast for 2 minutes, stirring to coat. Deglaze with the white wine and let it absorb. Add hot broth one ladle at a time, stirring continuously until each addition is absorbed, until the rice is al dente.
6
Stir in the milk for extra creaminess. Season with salt and serve immediately alongside the sauced medallions.

💡 Chef's Tip

For an even richer risotto, finish with a knob of cold butter and freshly grated Parmesan. Use a good-quality dry white wine for deglazing — the same one you'll serve at the table works perfectly.