filet mignon with dijon port sauce

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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 Review
serves 4
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For filet mignon with dijon port sauce

  • 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)
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How To Make filet mignon with dijon port sauce

  • 1
    Pat dry the filets and season with salt and pepper.
  • 2
    Heat 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.
  • 3
    Using the oil in the skillet, cook minced shallot over medium heat until softened.
  • 4
    Add port and red wines and reduce by 2/3.
  • 5
    Add broth and reduce by 1/2.
  • 6
    Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
  • 7
    Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
  • 8
    Whisk in accumulated juices from filets and season with salt and pepper.
  • 9
    Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.

Categories & Tags for Filet Mignon with Dijon Port Sauce:

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