This wasn't bad, but I really wasn't fond of the taste of the sauce, probably will not make again.
Filet Mignon with Port and Mustard Sauce
Port wine and Dijon mustard team up for a sweet-and-sharp sauce to top this 15-minute steak. Serve with sour cream and chive mashed potatoes and fresh green beans.
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- Calories: 217
- Calories from fat: 39%
- Fat: 9.3g
- Saturated fat: 3.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.5g
- Protein: 24.3g
- Carbohydrate: 3.8g
- Fiber: 0.1g
- Cholesterol: 70mg
- Iron: 3.4mg
- Sodium: 361mg
- Calcium: 17mg
- Cooking spray
- 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
- 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 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.
- 2. 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.
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