filet mignon with dijon port sauce
★★★★★
1
Review
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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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Ingredients For filet mignon with dijon port sauce
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2 Tbspolive oil
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48 - 10 ounce filet mignon
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3 Tbspshallot, minced
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1/3 cport wine
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2/3 cdry red wine
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1 cbeef broth (see recipe in "the basics")
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1 1/2 tspdijon mustard
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2 Tbspbuerre manie (1 t softened unslated butter kneaded with 1 t flour)
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How To Make filet mignon with dijon port sauce
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1Pat dry the filets and season with salt and pepper.
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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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3Using the oil in the skillet, cook minced shallot over medium heat until softened.
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4Add port and red wines and reduce by 2/3.
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5Add broth and reduce by 1/2.
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6Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
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7Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
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8Whisk in accumulated juices from filets and season with salt and pepper.
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9Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.
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