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Filets Mignon With Port Sauce, Dried Cranberries & Blue Cheese
Nb persons: 2
Yield:
Preparation time:
Total time: 30 minutes
Source: Cuisine at home
| Ingredients: | |
| 2 tablespoons | olive oil, divided |
| 2 | beef tenderloin filets, 1 1/2" thick |
| salt and pepper | |
| 2 tablespoons | shallots, sliced |
| 1 tablespoon | dried cranberries |
| 1/4 cup | port wine |
| 1/4 cup | beef broth |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | balsamic vinegar |
| 1/2 teaspoon | Dijon mustard |
| 2 tablespoons | blue cheese, crumbled |
Directions:
Season filets with salt and pepper. Saute seasoned filets in 1 tablespoon oil in a nonstick skillet over medium high heat. Cook 4 minutes, turn over, and saute an additional 2 minutes. Transfer to a plate, tent loosely with foil, and let filets rest 5 minutes.
Saute shallots and cranberries in 1 tablespoon oil in the same skillet over medium heat 1 minute. Deglaze with port and broth, then increase heat to high and boil until reduced by 1/3, about 3 minutes. Stir in Worcestershire, balsamic, and Dijon; simmer 1 minute.
Drizzle sauce over filets. Garnish with blue cheese and serve with green beans.
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