Best Filet Mignon With Dijon Sauce Recipes

FILET MIGNON WITH DIJON BRANDY SAUCE

Steps:

• Sprinkle filets with salt and pepper to taste.
• In large skillet, melt butter.
• Cook filets as desired.
• Pour brandy over meat.
• Ignite carefully.
• When flame dies, remove meat to heated platter.
• Cook onion in drippings.
• Stir in heavy cream.
• Simmer until sauce slightly thickens.
• Mix in mustard.
• Serve sauce immediately over filets.

PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE

Steps:

• Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
• Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
• Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
• Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
• Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
• Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
• Preheat oven to 375 degrees.
• Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

FILET MIGNON WITH DIJON SAUCE

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.

FILET MIGNON WITH HONEY-DIJON VINAIGRETTE, LAVENDER FINE HERB GOAT CHEESE AND BUTTER LETTUCE

Steps:

• For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling.
• For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.
• For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified.
• Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.
• Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing
• Fill the lettuce leaves with a few thin slices of the filet, a small dollop of the goat cheese and a drizzle of the vinaigrette.

FILET MIGNON IN A BRANDY DIJON SAUCE

Steps:

• Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
• Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
• Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
• Transfer steaks to a platter and cover.
• Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
• Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
• Add brandy. Ignite with a match and when flame subsides, add broth.
• Boil over high heat until syrupy, about 8 minutes.
• Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
• Garnish with chives and enjoy.

FILET MIGNON WITH DIJON PORT SAUCE

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.