Filets Mignons with Mustard Port Sauce With Red Onion Confi

Category : General

Yield: 1 servings

Ingredients (Help):
2 tb Olive oil
Four; (5- to 6-ounce)
; filets mignons
; (each about 1 1/2
; inches thick)
3 tb Minced shallot
1/3 c Tawny Port
2/3 c Dry red wine
1 c Beef broth
1 1/2 ts Dijon-style mustard a beurre
-manie made
; by kneading together 1
; softened unsalted butter
-and 1
; tablespoon all-purpose
Flat-leafed parsley sprigs
-for garnish

1 tb Minced garlic
1/4 c Minced shallot
1/2 ts Dried thyme; crumbled
1 tb Olive oil
2 1/2 c Thinly sliced red onion
1/4 c Tawny Port
1/2 c Dry red wine
1 ts Sugar; or to taste
1 tb Balsamic vinegar; or to
3 tb Minced fresh parsley leaves

To prepare the filets:

In a heavy skillet heat the oil over moderately high heat until it is hot
but not smoking and in it brown the filets mignons, patted dry and seasoned
with salt and pepper, for 2 minutes on each side. Saute the fillets
mignons, turning them on both sides and the edges, for 4 to 6 minutes more
for medium-rare meat, transfer them to a cutting board, and let them stand,
covered loosely with foil, while making the sauce.

In the fat remaining in the skillet cook the shallot over moderately low
heat, stirring, until it is softened, add the Port and the red wine, and
boil the mixture until it is reduced by two thirds. Add the broth, boil the
mixture until it is reduced by half, and strain the mixture through a fine
sieve into a small saucepan. Whisk in the mustard, bring the mixture to a
boil, and add the beurre manie, a little at a time, whisking until the
sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes,
whisk in any juices that have accumulated on the cutting board, and season
the sauce with salt and pepper.

Cut the filets mignons into 1/4-inch-thick slices, divide the slices among
4 plates, and spoon the sauce over them. Garnish the fillets mignons with
the parsley and serve them with the red onion confit.

To prepare confit:

In a heavy skillet cook the garlic and the shallot with the thyme and salt
and pepper to taste in the oil over moderately low heat, stirring, until
the shallot is softened. Add the red onion and cook the mixture, stirring
for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red
wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5
to 10 minutes, or until almost all the liquid is evaporated. Stir in the
parsley and salt and pepper to taste and cook the mixture, stirring, for 1
minute. The confit may be made 1 day in advance, kept covered and chilled,
and reheated. Makes about 1 cup.

Serves 4.

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