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"Hunger is the best sauce in the world."--Cervantes

Filet Mignon with Dijon Port Wine Sauce Recipe

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This recipe for Filet Mignon with Dijon Port Wine Sauce is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Filets (5-6 oz cut to 1 1/2")
Salt & Pepper
2 tbls. Olive Oil
3 tbls. Shallots, Minced
1/3 c. Tawny Port Wine
2/3 c. Dry Red Wine
1 c. Beef Broth
1 1/2 tsp. Dijon Mustard
For Beurre Manie:
1 tbls. Unsalted Butter, Softened
1 tbls. Flour
Salt & Pepper
Directions:
Directions:
Pat dry filets. Season with salt and pepper. In heavy skillet heat oil over medium heat until hot (not smoking). Saute filets on each side 2 minutes, turning again on sides and edges until medium rare, about 4-6 minutes more. Transfer to cutting board or warm platter. Keep warm.

To make sauce, cook shallots in remaining oil in the skillet over medium low heat, stirring until softened. Add port wine and red wine and boil until mixture is reduced by half. Strain mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring to a boil.

Make buerre manie by thoroughly blending the butter and flour in a small dish. Add beurre into mustard mixture a bit at a time. Blend until smooth. Simmer sauce 2 minutes. Blend in meat juices from platter. Season with salt and pepper. Slice filets. Pour sauce over filets.
Number Of Servings:
Number Of Servings:
4

 

 

 

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