Fillet Dijonnaise

Fillet Dijonnaise



Recipe Type: Entree

Cuisine: French

Author: Caroline Artiss

Prep time: 5 mins

Cook time: 4 mins

Total time: 9 mins

Serves: 1

This is for all the meat eaters out there, a beautiful, tender piece of Fillet Steak! This recipe involves an extra very impressive and manly finishing touch – you will need a blow torch!


  • 1 piece of fillet steak
  • ½ tbsp Dijon mustard
  • ½ tbsp Demerara sugar
  • Salt and pepper
  • Olive oil or sunflower oil


  • Equipment
  • Blowtorch
  • Griddle pan
  • Salt and pepper


  1. Start by seasoning your steak with salt and pepper and a dash of olive oil on both sides
  2. Heat your griddle pan until it's hot
  3. Place the steak on the pan and leave it to cook
  4. You can turn it once at a different angle to get nice marks on the steak but do not keep turning it over


  • I have included some guidelines on cooking times. These are based on a 2 cm thick steak:
  • Blue: 1 minute each side
  • Rare: 1½ minutes each side
  • Medium rare: 2 minutes each side
  • Medium: 2 1/2 minutes each side
  • Medium-well done: 3 minutes each side


  1. Once you have cooked both sides, take the steak off the heat and leave to rest for 3 minutes
  2. Whilst it is resting you can make the dijonnaise
  3. Spread a layer of mustard on top of the steak and the sprinkle a good heap of sugar on top
  4. Flatten the sugar down so it is even then get your blowtorch on it or put it under a hot grill
  5. Keep the heat on until the sugar goes golden to dark brown and is bubbling
  6. When it cools it will go hard and crunchy like a crème brulee
  7. Serve with a salad and pomme frittes or new potatoes
  8. Keep it simple; as it tastes so beautiful you don’t want to complicate the flavours


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