Filet Mignon with Wine and Mustard Sauce
Ingredients
4 (4 ounces each) filet mignon steaks, about 1-inch thick and trimmed
Cooking spray
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 cup red wine
3 tablespoons shallot, chopped
1⁄2 cup beef broth
1 tablespoon Dijon mustard
Instructions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm.
2. Add wine 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 2 to 3 minute). Remove from heat; stir in mustard. Spoon sauce over steaks and serve.
Comments
I’m always looking for new ways to prepare filet mignon. Our butcher has amazing sales on the cut so we tend to stock up on it and always have steaks in the freezer. I found this recipe in the 2009 Cooking Light Annual and was pretty pleased with the results. The Dijon adds a great flavor to the pan sauce and compliments the filet quite nicely.
Five minutes per side works well if you like filet in the rare to medium-rare range and are working with 1-inch thick steaks.
Shown here with Devilish Potatoes.
Cooking Light 2009