Best Filet Mignon With Port And Mustard Sauce Recipes

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FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

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

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 MUSTARD CREAM AND WILD MUSHROOMS



Filet Mignon with Mustard Cream and Wild Mushrooms image

These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 8

3 tablespoons unsalted butter
1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
Kosher salt and freshly ground pepper
4 (6-ounce) beef fillets, about 1 1/2 inches thick
1 shallot, finely chopped
2 tablespoons grainy mustard
1 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional

Steps:

  • 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
  • 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
  • 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

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.

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

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