Filets Mignons With Mustard Port Sauce With Red Onion Confit Recipes

MUSTARD-CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400°F.
• Heat the oil in a large pan, just enough to coat, on medium-high until barely smoking.
• Sprinkle the filets with salt and pepper, pat into steak.
• Brown well on both sides (about 3 mins).
• Meanwhile, mix together last five ingredients, and divide over the tops of the filets.
• If possible, Put skillet directly into oven, if not oven safe remove from the pan; blot the bottom of the meat dry with paper towels and place the filets in a baking pan.
• Bake for about 7 minutes for medium rare, or as desired.
• Let rest for 5 minutes, serve.

FILET MIGNON WITH MUSTARD SAUCE

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

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.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

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.