FILET MIGNON WITH DIJON PORT SAUCE
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
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.
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