2 tbsp butter

2 x 200g / 8 oz beef fillet steaks (filet mignon)

Salt, to taste

1 shallot, diced

2 cloves garlic

3–4 sprigs thyme

150ml / 2/3 cup beef stock

2 tsp Worcestershire sauce

1 tbsp wholegrain mustard

1 tbsp tomato paste

1/4 tsp black pepper

50ml / 1/4 cup double / heavy cream

Cook Mode Prevent your screen from going dark

Season steaks with salt on both sides.
Heat 1 tbsp butter in a hot skillet. Sear steaks for 2–3 minutes per side for medium-rare, or longer to preferred doneness. Remove and keep warm.
Add remaining butter, shallot, garlic, and thyme to the pan. Cook until softened and fragrant.
Stir in beef stock, Worcestershire sauce, mustard, tomato paste, and black pepper. Scrape up any browned bits.
Simmer for 5 minutes until slightly reduced.
Stir in cream and let the sauce thicken gently.
Return steaks to the pan briefly to coat with sauce, then serve immediately.

Add mushrooms for earthy flavor.

A splash of lemon juice brightens the sauce.

For a traditional flambé, deglaze with brandy before adding stock.

Dijon mustard can replace wholegrain mustard.

Sauce can be made in advance; cook steaks fresh for best results.