As a matter of fact, whether you're preparing filet mignon ... sauce, combine steak drippings with wine or stock over medium heat until reduced. Then, off the heat, whisk in a bit of mustard.

Add cream and simmer until flavors meld, about 2 minutes. Use a slotted spoon to remove potatoes from oil. (Save oil for another use.) Spoon sauce over steaks and serve with warm potatoes.

You won't have to do much (and shouldn't) to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped in bacon to ...

Rub the fillet of ... in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared ...