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.
- 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)
How to Make Filet Mignon with Dijon Port Sauce
- 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.