filet mignon with dijon port sauce
(1 rating)
No Image
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 rating)
yield
4 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For filet mignon with dijon port sauce
-
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
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Filet Mignon with Dijon Port Sauce:
ADVERTISEMENT