Filet Mignon With Dijon Port Sauce Recipe

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Filet Mignon with Dijon Port Sauce

Patrick Johnson

By
@pwjohnso

Sauce on a filet? The blasphemy! If it makes you feel better, try this sauce on a ribeye or strip or even a slice of Spam. Yeh, it's THAT good.

The french application of the buerre manie thickens the sauce nicely while adding the richness that only butter can.


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Serves:

4

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
4
8 - 10 ounce filet mignon
3 Tbsp
shallot, minced
1/3 c
port wine
2/3 c
dry red wine
1 c
beef broth (see recipe in "the basics")
1 1/2 tsp
dijon mustard
2 Tbsp
buerre manie (1 t softened unslated butter kneaded with 1 t flour)

Directions Step-By-Step

1
Pat dry the filets and season with salt and pepper.
2
Heat oil in skillet over medium-high heat and brown filets on both sides and edges to perferred doneness. Remove from heat and let rest while preparing the sauce.
3
Using the oil in the skillet, cook minced shallot over medium heat until softened.
4
Add port and red wines and reduce by 2/3.
5
Add broth and reduce by 1/2.
6
Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
7
Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
8
Whisk in accumulated juices from filets and season with salt and pepper.
9
Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #Filet