Best Filet Mignon With Dijon Port Sauce Recipes

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FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT



Filets Mignons with Mustard Port Sauce with Red Onion Confit image

Categories     Mustard     Onion     Sauté     Quick & Easy     Beef Tenderloin     Port     Red Wine     Gourmet

Yield Serves 4

Number Of Ingredients 21

For the filets:
2 tablespoons olive oil
four 5- to 6-ounce filets mignons (each about 1 1/2 inches thick)
3 tablespoons minced shallot
1/3 cup Tawny Port
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon-style mustard
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
flat-leafed parsley sprigs for garnish
For the confit:
1 tablespoon minced garlic
1/4 cup minced shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 1/2 cups thinly sliced red onion
1/4 cup Tawny Port
1/2 cup dry red wine
1 teaspoon sugar, or to taste
1 tablespoon balsamic vinegar, or to taste
3 tablespoons minced fresh parsley leaves

Steps:

  • To prepare the filets:
  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
  • In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
  • To prepare confit:
  • In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

FILET MIGNON WITH DIJON PORT SAUCE



Filet Mignon with Dijon Port Sauce 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.

Provided by Patrick Johnson

Categories     Beef

Time 35m

Number Of Ingredients 8

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)

Steps:

  • 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.

FILET MIGNON WITH MUSTARD SAUCE



Filet Mignon with Mustard Sauce image

Categories     Beef     Mustard     Valentine's Day     Quick & Easy     Low Cal     Dinner     Meat     Cognac/Armagnac     Anniversary     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

1 (7-ounce) filet mignon (2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons coarse-grained mustard
1 teaspoon unsalted butter

Steps:

  • Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE



Blue Cheese Crusted Filet Mignon with Port Wine Sauce image

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Provided by HEBEGEBE

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Steps:

  • Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  • Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  • Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  • Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g

FILET MIGNON WITH DIJON SAUCE



Filet Mignon With Dijon Sauce image

Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.

Provided by KellyMac6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 steaks, filet mignon
1/4 teaspoon ground black pepper
2 teaspoons peanut oil
4 teaspoons onions, finely chopped
2 tablespoons dry sherry
1/4 cup whipping cream
2 tablespoons Dijon mustard

Steps:

  • Season steaks with pepper.
  • Heat oil in large skillet on high heat.
  • Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
  • Reduce heat to medium.
  • Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
  • Remove steaks from skillet, cover to keep warm.
  • Discard drippings from skillet.
  • Add onions to skillet, cook and stir until tender.
  • Add sherry; stir to loosen browned bits from bottom of skillet.
  • Stir in cream and mustard; cook until thickened stirring occasionally.
  • Plate filet's and spoon sauce over each filet.

Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7

FILETS MIGNONS WITH PORT WINE GLAZE



Filets Mignons with Port Wine Glaze image

Categories     Beef     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 5

2 filets mignons, each about 1 1/4 inches thick
1/2 cup Tawny Port
1/4 cup red-wine vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons olive oil

Steps:

  • Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
  • In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.

FILET MIGNON WITH PORT AND MUSTARD SAUCE



Filet Mignon With Port and Mustard Sauce image

Source: Cooking Light "Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine."

Provided by Mom2Rose

Categories     Steak

Time 13m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

16 ounces filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port wine (or other sweet red wine)
3 tablespoons shallots, chopped
1/2 cup fat free low-sodium beef broth
1 tablespoon Dijon mustard

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Sprinkle both sides of steaks with salt and pepper.
  • Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
  • Remove steaks from pan; cover and keep warm.
  • Add port and shallots to pan.
  • Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  • Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
  • Remove from heat; stir in mustard.
  • Serve steaks with sauce.

Nutrition Facts : Calories 55.5, Fat 0.2, Sodium 191.5, Carbohydrate 5.6, Fiber 0.2, Sugar 2.3, Protein 0.4

PORT WINE BALSAMIC FILET MIGNON



Port Wine Balsamic Filet Mignon image

Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!

Provided by Danielle Sepsy

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups ruby port
1/2 cup dry white wine
Two 8-ounce pieces filet mignon (tenderloin steak)
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons quality balsamic vinegar
Microgreens, for serving
1 bunch very thin asparagus, tough ends removed
3 tablespoons olive oil
1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
  • Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
  • Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
  • Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
  • Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
  • For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

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