Filet Mignon with Dijon Port Sauce

Filet Mignon With Dijon Port Sauce Recipe

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Patrick Johnson


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.

★★★★★ 1 vote
5 Min
30 Min
Stove Top


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.

Printable Recipe Card

About Filet Mignon with Dijon Port Sauce

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