Filet Mignon with Creamy Parmesan Mustard Sauce: A Luxurious, Flavor-Packed Dish

Serving: This rich and indulgent steak pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad. A glass of red wine, such as Cabernet Sauvignon or Merlot, is a perfect match for this dish.
Storage: Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to preserve the texture of the steak and sauce.
Variants:

Spicy Version: Add a dash of cayenne pepper or a few slices of jalapeño to the sauce for a spicy kick.
Mushroom Sauce: For an earthy twist, sauté some sliced mushrooms in butter before making the sauce and incorporate them into the creamy mustard mixture.
Herb Variations: Try swapping the thyme for rosemary or oregano for a different herbal note in the sauce.
FAQ:

Can I use another cut of beef instead of filet mignon?
Yes, you can substitute filet mignon with other tender cuts such as ribeye, sirloin, or New York strip. Adjust the cooking time based on the thickness and preferred doneness of the steak.
Can I make the sauce without wine?
Yes, you can use chicken broth or beef broth instead of wine for a non-alcoholic version of the sauce.
How do I know when the steak is done?
The best way to check for doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C); for medium, aim for 140°F (60°C).