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Filet Mignon With Port and Mustard Sauce

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“Source: Cooking Light "Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine."”
READY IN:
13mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 16 ounces filet mignon steaks, trimmed
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 12 cup port wine (or other sweet red wine)
  • 3 tablespoons shallots, chopped
  • 12 cup fat free low-sodium beef broth
  • 1 tablespoon Dijon mustard

Directions

  1. Heat a large nonstick skillet over medium-high heat.
  2. Coat pan with cooking spray.
  3. Sprinkle both sides of steaks with salt and pepper.
  4. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
  5. Remove steaks from pan; cover and keep warm.
  6. Add port and shallots to pan.
  7. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  8. Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
  9. Remove from heat; stir in mustard.
  10. Serve steaks with sauce.

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