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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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.

About this Recipe

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