a easy sauce for a filets mignons
i'm making filets mignons for easter. i've been looking everywhere for a nice sauce to serve with it. i have never been lucky in this dept. and would love any idea's you have. i've even been thinking about a flavored butter to top it off. they will be pan-seared then finished in the oven. this is a virgin experience for me. thanks for any idea's.
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11 Comments:
Filet Mignon with Peppercorn-Cognac Sauce
(A standby I use)
1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
Serves 4.
potroast at 4:08PM on 04/11/09
i'm a horseradish/sour cream sauce person, easy.... or chimmichurri.
(like a parsley pesto with a hit of red vinegar, lots of garlic, hot pepper and a little oregano) .... serve it on the side and let people help themselves.
it's different than what people usually expect with filet.
pooch at 4:36PM on 04/11/09
this may sound strange, but I've made a sauce with balsamic vinegar, garlic, olive oil and soy sauce for filet mignon.. you just take the steaks out, put the ingredients in the same pan, reduce until it becomes syrupy. super easy and delicious.
hmw0029 at 5:30PM on 04/11/09
I totally second potroast's suggestion!
izatryt at 6:39PM on 04/11/09
thanks for the idea's. i just returned from the store, needed the peppercorn's. i'm gonna cross everything and tommorow i shall hopefully be sauce queen of the day. lmao. if not i'll get tipsy on the brandy.
dearrie at 6:48PM on 04/11/09
I like a port wine reduction with filet mignon.
therealchiffonade at 9:00PM on 04/11/09
horseradish is all I need, but I like the chimichurri and balsamic suggestions as well. A friend of mine did ostrich filets with a pomegranate/balsamic reduction - very nice.
joyyy at 12:08AM on 04/12/09
20 minute dinner, simple but elegant!
Saute the filets on high 3 minutes each side, then on medium 3 minutes each side (this is for medium-rare), remove from pan.
In the same pan, bring either: 1 cup heavy cream and 1 cup gorgonzola OR 1 cup red wine and 1 cup balsamic vinegar to a boil. Reduce and serve over filets.
dharmon at 6:59AM on 04/12/09
Yum brandy sauce, brandy anything, let us know how it turned out.
pjracz10 at 7:47AM on 04/12/09
I know this is too late for Easter but I always thought these sauce flavors sounded great with filet mignon: wild mushroom, balsamic or strawberry.
Hillary
Chew on That at 1:21PM on 04/13/09
just wanted to say thanks for the ideas. everything turned out great. but i think i'll stick with a rib eye next time. i always liked brandy, but now i have a new reason to buy it. thanks again.
dearrie at 4:58PM on 04/13/09