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.
★★★★★ 1 vote5
2 Tbspolive oil
48 - 10 ounce filet mignon
3 Tbspshallot, minced
1/3 cport wine
2/3 cdry red wine
1 cbeef broth (see recipe in "the basics")
1 1/2 tspdijon mustard
2 Tbspbuerre manie (1 t softened unslated butter kneaded with 1 t flour)
How to Make Filet Mignon with Dijon Port Sauce
- Pat dry the filets and season with salt and pepper.
- 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.
- Using the oil in the skillet, cook minced shallot over medium heat until softened.
- Add port and red wines and reduce by 2/3.
- Add broth and reduce by 1/2.
- Strain reduction into small sauce pan, whisk in mustard and bring to a boil.
- Add buerre manie a little at a time and whisk until smooth. Simmer for approximately 2 minutes whisking occasionally.
- Whisk in accumulated juices from filets and season with salt and pepper.
- Slice filets into 1/4 inch slices and drizzle sauce over slices for serving.