Preparation:

Step 1:
Start by seasoning the filet mignon steaks generously with salt and pepper on both sides. This helps to enhance the flavor of the meat and creates a delicious crust during the searing process.

Step 2:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Once the oil is hot, add the filet mignon steaks to the skillet. Sear the steaks for about 3-4 minutes per side, depending on your preferred level of doneness. For medium-rare, you’re looking for an internal temperature of about 130°F. Once seared, remove the steaks from the skillet and set them aside, covering them lightly with aluminum foil to keep them warm.

Step 3:
Reduce the heat to medium, and in the same skillet (with the flavorful juices left from the steak), melt 1 tablespoon of unsalted butter. Add 1 clove of minced garlic, cooking until fragrant, which should take about 1 minute. Stir frequently to avoid burning the garlic.

Step 4:
Once the garlic is aromatic, pour in 1/2 cup of heavy cream. Stir gently as you incorporate 1/4 cup of grated Parmesan cheese, 2 tablespoons of Dijon mustard, 1 tablespoon of whole grain mustard, and 1/4 teaspoon of paprika. The combination of mustard and Parmesan gives the sauce a tangy, creamy, and slightly spicy profile. Continue to cook the sauce, stirring frequently for 3-4 minutes, until it thickens and becomes smooth.

Step 5:
Return the steaks to the skillet, nestling them into the sauce. Spoon the creamy mustard-Parmesan sauce over the steaks, letting the meat absorb the flavors. Cook for an additional 1-2 minutes to heat the steaks through. Be careful not to overcook the steaks at this point; you just want to warm them slightly without losing the desired doneness.