GARLIC-MUSTARD FILET MIGNON
Steps:
- Gather the ingredients.
- Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
- Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
- Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
- Make a tinfoil tent over filet mignon to rest the meat and keep warm.
- Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
- Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
- Add broth and bring to a slow boil. Cook for 3 minutes.
- Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
- Whisk in Dijon mustard until smooth.
- Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.
Nutrition Facts : Calories 709 kcal, Carbohydrate 4 g, Cholesterol 186 mg, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, Sodium 480 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g
FILET MIGNON WITH MUSTARD SAUCE
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
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.
FILET MIGNON WITH PORT AND MUSTARD SAUCE
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
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 MUSTARD PORT SAUCE WITH RED ONION CONFIT
Categories Mustard Onion Sauté Quick & Easy Beef Tenderloin Port Red Wine Gourmet
Yield Serves 4
Number Of Ingredients 21
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.
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- 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.
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