Port wine and Dijon mustard team up for a sweet-and-sharp sauce to top this 15-minute steak.
4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port or other sweet red wine
3 tablespoons chopped shallots
1/2 cup fat-free, less-sodium beef broth
1 tablespoon Dijon mustard
How to Make It
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.
Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine.
I've made this for filet mignon and NY strip. I prefer to sear in the pan then finish the steaks on our Traeger grill while I prepare the sauce. More time is needed to reduce the sauce and concentrate the flavors. But this is very good and I would serve it to guests.
Very good, and will definately make again! I made as directed, but used malbec since i didn't have port. Served with Creamed Spinach and Mushrooms (also an excellent CL recipe, 2012), and baked potatoes. The touch of dijan was an unexpected but tasty addition in the sauce. My husband suggested next time try to cook filets at a higher temp, shorter time on our stove because the crusty edge was that good. I used Carrol's filets, wrapped in bacon, and drained the extra fat. yummy! Served w Sawyer Heritage, but many reds would work with this recipe.
With little notice, needed a quick & simple-but-adult dinner and found this recipe using the "5 ingredients" search. Made to direction except to cut cooking time began the shallots & port in a saucepan while the steaks cooked. When the steaks came out to rest, deglazed that skillet with the broth and added to the shallots. Served with smashed red skin potatoes, steamed asparagus and romaine salad.
This was just plain delicious! I did need to finish them in the oven though even for rare, and I forgot to add the dijon mustard in the end and it was still so yummy! I would make this for guests. I served it with CL truffle-parmesan mashed potatoes, (also a 5* recipe) and steamed green beans.
This sauce has great flavor and so very easy to make. We had some grilled filet mignon left over that I wanted to 'dress up' -- this sauce was perfect. The steaks were a little undercooked, so I re-heated them for a very short time in a little butter to get some browned bits for the sauce. The sauce is definitely a keeper.
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