Filet Mignon with Dijon Port Sauce
The french application of the buerre manie thickens the sauce nicely while adding the richness that only butter can.
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- 2 Tbsp
- olive oil
- 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)
1Pat dry the filets and season with salt and pepper.
2Heat 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.
3Using the oil in the skillet, cook minced shallot over medium heat until softened.
4Add port and red wines and reduce by 2/3.
5Add broth and reduce by 1/2.
6Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
7Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
8Whisk in accumulated juices from filets and season with salt and pepper.
9Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.