Hello dinner! This elegant at-home steak is a perfect treat. Dijon-crusted filet mignon is packed with flavor and paired with asiago-roasted asparagus for an impressive yet simple meal.
If you’re planning a cozy Valentine’s dinner or just want a restaurant-quality meal at home, this is a winner. These Dijon-rubbed filets are tender, juicy, full of flavor and surprisingly easy to make.
The steaks come together quickly and pair beautifully with crisp asparagus dotted with sharp, nutty asiago. It looks simple on the plate but tastes special.
I’m a big mustard fan—different mustards brighten different dishes—and Dijon works wonderfully here. Brushed on the filet, it adds flavor and helps create a crust without overwhelming the meat.
Even if someone says they don’t like mustard, this technique rarely announces itself as “mustard-forward.” The mustard enhances the steak’s flavor while blending into the overall profile—perfect for convincing skeptics.
Ingredients are straightforward: plenty of kosher salt, fresh ground pepper, Dijon mustard and butter. That’s it. I sear the filets in a cast iron skillet for a beautiful crust, baste with butter for richness, and finish in the oven for perfect doneness.
Butter-basting elevates the steak—hot skillet, fragrant butter spooned over the meat—and then a few minutes in a hot oven. Simple technique, outstanding results.
For a side, roasted vegetables are my go-to. Today it’s asiago asparagus: asparagus tossed with olive oil, salt, pepper and garlic powder, then sprinkled with freshly grated asiago and roasted until golden and tender. Ridiculously easy and so complementary to the steak.
Asiago Asparagus — quick and delicious
Asparagus spears, olive oil, kosher salt, black pepper, a light dusting of garlic powder and freshly grated asiago cheese. Roast until just tender and slightly golden.
This meal takes classic comfort flavors and gives them a small modern twist—exactly the kind of dinner that feels special yet familiar. It’s perfect for a special occasion but easy enough to make any night you want a delicious, elegant meal.
Below is the recipe with simple steps to help you replicate this dish at home.
Dijon Crusted Filet with Asiago Asparagus
Dijon Crusted Filet with Asiago Asparagus
Ingredients
- 4 filet mignon steaks, about 2 inches thick
- kosher salt and fresh ground pepper
- ¼ cup Dijon mustard
- 3 to 4 tablespoons unsalted butter
Asiago Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- kosher salt and pepper
- garlic powder, for sprinkling
- ¼ cup freshly grated asiago cheese, plus more for sprinkling
Instructions
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Preheat the oven to 425°F. Season steaks generously with kosher salt and fresh ground pepper. Rub each steak all over with Dijon mustard and let sit at room temperature for 15 minutes.
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While steaks rest, arrange asparagus on a baking sheet. Toss with olive oil, a big pinch of salt, pepper and a light sprinkle of garlic powder. Scatter the grated asiago over the spears and roast for 12 to 15 minutes, until slightly golden and tender. Keep the oven on.
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Heat a cast iron skillet over medium-high. A cast iron works best to achieve a deep sear; it may get a little smoky, so use ventilation.
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Add 2 tablespoons butter to the hot skillet; it will brown and sizzle—that’s fine.
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Place steaks in the skillet and sear about 2 minutes per side, until deeply golden. Add remaining butter if needed and spoon the butter over the steaks as they sear. Turn off the heat once both sides are seared.
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Transfer the skillet to the oven and roast about 3 to 5 minutes for medium doneness, depending on thickness. Use an instant-read thermometer for best results: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.
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Let steaks rest 5 to 10 minutes before serving. Plate with the roasted asiago asparagus and enjoy.
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Perfection.