filet mignon with dijon port sauce
(1 RATING)
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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prep time
5 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 - 8 - 10 ounce filet mignon
- 3 tablespoons shallot, minced
- 1/3 cup port wine
- 2/3 cup dry red wine
- 1 cup beef broth (see recipe in "the basics")
- 1 1/2 teaspoons dijon mustard
- 2 tablespoons buerre manie (1 t softened unslated butter kneaded with 1 t flour)
How To Make filet mignon with dijon port sauce
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Step 1Pat dry the filets and season with salt and pepper.
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Step 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.
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Step 3Using the oil in the skillet, cook minced shallot over medium heat until softened.
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Step 4Add port and red wines and reduce by 2/3.
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Step 5Add broth and reduce by 1/2.
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Step 6Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
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Step 7Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
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Step 8Whisk in accumulated juices from filets and season with salt and pepper.
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Step 9Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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