Filet Mignon with Port and Mustard Sauce

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.

This wasn't bad, but I really wasn't fond of the taste of the sauce, probably will not make again.

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 fine, but nothing special.

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.

Delicious meal! Rave reviews from my guests. I served as suggested, with sour cream mashed potatoes and 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.

This is so delicious that I made it twice in one week. Tried it first on my hubby and then made it for my in-laws when they came over. Sauce is perfect! I might add mushrooms to it next time. Definitely a must for a nice dinner party.

Very nice recipe and so, so simple. Followed the recipe to the "t". Served with corn on the cob, broccoli, and Alexia oven Fries (Olive Oil, Rosemary and Garlic). Delish!!! My daughter gave it a "10"!

Great recipe. Easy to halve the ingredients to make one or two servings.

I thought this was excellent and easy to make. I used a very good local red port and some lean filets. I served with boiled red potatoes.