Filet Mignon "Diane"
Brenda Levin( beef, sauces )
Recommended wine: SyrahAlternative: Zinfandel
Yield: 4 servings
Ingredients
4 6 to 8-oz filets mignons
1 Tbsp EVOO.
¾ Tbsp whole mixed peppercorns,
lightly crushed
¼ tsp kosher salt
½ tsp Dijon mustard
Diane Sauce
1 Tbsp unsalted butter
1 Tbsp minced garlic
1½ C dry red wine
¾ Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 C low-sodium beef stock
3 Tbsp Cognac or brandy
2 tsp tomato paste
2 Tbsp cream or half-and-half
Kosher salt
Freshly ground black pepper
Instructions
- Sauce In large sautè pan or skillet over low-medium heat, melt butter. Add garlic and sautè 3 - 4 minutes. Add wine, vinegar, mustard, Worcestershire, stock, Cognac, and topmao paste and bring to a boil. Reduce heat and simmer until reduced by half. Add cream and continue to reduce to thicken slightly. Season to taste and adjust consistency as necessary.
- Light a charcoal fire and allow coals to get very hot. Grill filets for 8 - 10 minutes. Turn and cook for an additional 5 - 6 minutes, until filets are rare or to desired doneness.
- Spoon sauce onto plates and place filets on top of sauce. Serve with asparagus spears and sweet potato purèe.