Filet Mignon with Dijonnaise

Tender meat, dripping in melting cream-sweet, honey-soft Dijonnaise that contrasts but complements the meat in flavor and texture.


  • Filet Mignon  ·  2, 6 ounce 
  • Bill's Steak Rub  ·  1 tablespoon 
  • Neutral oil  ·  2 tablespoons 
  • Mayonnaise  ·  1/2 cup 
  • Grainy Mustard  ·  2 tablespoons 
  • Lemon zest  ·  2 teaspoons 
  • lemon juice  ·  1 tablespoon 
  • Garlic, minced  ·  1 clove 
  • Honey  ·  2 teaspoons 


Whisk the mayonnaise, mustard, garlic, honey, lemon zest and lemon juice together. Set aside.

Sprinkle both sides of the filet mignon with the Bill's Steak rub.

Heat a cast iron skillet over medium heat. Add the oil.

Place the filets in the skillet and cook 4-5 minutes until browned on one side flip and cook 4- 5 minutes until temperature reaches 120 for medium rare.

Remove and let rest for 7-10 minutes.

Serve with the dijonnaise sauce.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.