Filets Mignons with Mustard Port Sauce with Red Onion Confit

Ingredients

  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 3 tablespoons fresh parsley leaves
  • 2/3 cup dry red wine
  • 1 ½ teaspoons Dijon-style mustard
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • + 13 more ingredients
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • flat-leafed parsley sprigs
    • 2 ½ cups red onion
    • 1/3 cup Tawny Port
    • ½ cup dry red wine
    • 4 5- to 6-ounce filets mignons
    • 1 tablespoon all-purpose flour
    • ½ teaspoon dried thyme
    • ¼ cup shallot
    • ¼ cup Tawny Port
    • 3 tablespoons shallot

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. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for ...

View full recipe at Epicurious

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