Imagine cutting into a perfectly seared filet mignon, its juicy interior revealing a gorgeous medium-rare center, surrounded by a luxurious mustard port sauce that will make your taste buds dance with delight. This French-inspired dish transforms an ordinary dinner into an extraordinary culinary experience that looks and tastes like it was crafted by a professional chef—but can be easily prepared in your own kitchen in less than an hour!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 filets mignons
- 1/2 cup port wine
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Remove filets mignons from refrigerator 30 minutes before cooking to reach room temperature, ensuring even cooking.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until oil is shimmering but not smoking.
- Place filets in the hot skillet and sear for approximately 3-4 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- Remove steaks from skillet and let rest on a warm plate, tented with aluminum foil to retain heat.
- In the same skillet, add thinly sliced red onions, sprinkle with sugar, and caramelize over medium heat for 8-10 minutes, stirring occasionally until soft and golden.
- Deglaze the skillet with port wine, scraping up any browned bits from the pan's bottom.
- Add Dijon mustard to the port wine reduction, whisking to create a smooth, rich sauce.
- Simmer sauce for 2-3 minutes until slightly thickened, adjusting seasoning with salt and pepper.
- Plate the filets, top with caramelized red onion confit, and drizzle mustard port sauce around the steak.
- Serve immediately, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- • Always bring your steaks to room temperature before cooking to ensure even heat distribution and optimal tenderness. • Use a heavy-bottomed skillet for the best sear and most even cooking. • Let your steaks rest after cooking to allow juices to redistribute, keeping the meat incredibly moist. • Don't rush the caramelization of the red onions—slow cooking develops deep, rich flavor. • Use a good quality port wine for the most robust sauce flavor. • For the most precise doneness, consider using a meat thermometer (125°F for medium-rare). • Fresh herbs like thyme or parsley can elevate the final presentation and add a bright, fresh note to the rich dish.
Nutrition Facts
Calories: 488kcal
Carbohydrates: 34g
Protein: 32g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 60mg
