Options

Format:
Include:
PRINT
See more
Photo: Howard L. Puckett; Styling: Melanie J. Clarke Photo by: Photo: Howard L. Puckett; Styling: Melanie J. Clarke

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.

Cooking Light MARCH 2008

  • Yield: 4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce)

Ingredients

  • 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

Preparation

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.

Note:

Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine.

Nutritional Information

Amount per serving
  • 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
advertisement

Go to full version of

Filet Mignon with Port and Mustard Sauce recipe

advertisement