I have to admit, I have never cooked filet mignon at home.  I have had it at restaurants and dinner parties and, although it’s an expensive cut of meat, it really is easy to make at home and it is super tender.  Just like any steak though, you can overcook it easily, especially since it’s typically already portioned and, with this recipe, you will let it rest in the oven while you are finishing off the rest of your meal.  Of course a trip to the St Lawrence Market would provide the items that I would need for this special meal.  You can find filet mignon wrapped in bacon at many of the meat counters and they typically run from $5-$6 per piece.  Since I intended to buy 4-6 pieces, I wandered over to Di Liso’s Fine Meats where they had them in a sealed pack of 6 for $30.  I also picked up some Provimi Veal Demi Glace next door at Whitehouse Meats.  They carry frozen demi glace in various sizes, so if you decide to use this ingredient, make sure you buy it the day before and let it thaw in the fridge overnight.  At $8 for a small container (240 ml / 1 cup), it certainly packs a lot of flavour.  If you decide not to use the demi glace in your recipe, you can always add an extra 240 ml (1 cup) of beef stock and simmer the sauce a bit longer. The flour that you toss the mushrooms in also helps to thicken the sauce…. but why not go all out and pamper that succulent little piece of filet mignon?!

I was doing some research for a wine reduction sauce and took a few ideas from various recipes depending on the flavours that I prefer.  This is a robust sauce so rosemary and thyme are great compliments and have strong enough flavours that they wouldn’t get lost when you add the red wine and port. My favourite mustards are any that you can buy at the Mustard Emporium also in the St. Lawrence Market.  Kozlik’s make the best mustards bar none.  My choice for this recipe: Balsamic + Figs & Dates.  If you don’t see this brand at your local grocery store, or are unable to get to their kiosk at St. Lawrence Market you can always order them online  … really, really worth the effort to get it.  I can’t tell you how many people I’ve converted to this brand.

With all of my ingredients now at hand, I started the prep work of cleaning the veggies and herbs, chopping and mincing them so that everything would be within reach and ready to go when the cooking started.

Then, in the midst of prepping, I realized that I did not have any balsamic vinegar, which is what I had intentionally wanted to use.  Forgot to pick some up at the market.  Sure there was some balsamic in the mustard but what could I use as a substitute, unless I omit it completely.  I didn’t want to add more of the mustard because then that flavour would overpower the sauce.  What to do?  What to do?  After hunting fruitlessly through the pantry, I came upon a bottle of pomegranate molasses and what a great substitute that turned out to be.

What – I’m sure many of you may be thinking – is pomegranate molasses?  Well, it’s an ingredient commonly used in Persian cooking.  It’s a thick deep red syrup that is the result of boiling down pomegranate juice until it becomes very thick.  It has a very distinct flavour that is both sweet and tart at the same time, somewhat like a really good balsamic vinegar but not as acidic.  Like balsamic vinegar, a little goes a long way so use it sparingly.  You can also add it to drinks such as club soda, champagne and pretty much any alcoholic drink.  Use it in salad dressings where the recipe calls for balsamic vinegar.  Add it to any glaze recipe and toss your roasted vegetables with it.  Brush it on chicken, fish or meat when grilling.  Why not drizzle a bit on some ice cream and add pomegranate seeds…. the possibilities are endless.

And this is how my dinner unfolded….

 

Your ingredient list for this meal:

4 filet mignon steaks wrapped in bacon

15 ml (1 tblsp) butter

1-2 large shallots

3-4 cloves garlic

15 ml (1 tblsp) rosemary

15 ml (1 tblsp) thyme

1 small bunch of thyme (for potatoes)

Salt & Pepper

240 ml (1 cup) ruby port (I used Taylor Fladgate)

240 ml (1 cup) red wine (I used Trapiche Reserve Malbec)

240 ml (1 cup) provimi veal demi glace

240 ml (1 cup) beef stock

15 ml (1 tblsp) pomegranate syrup

15 ml (1 tblsp) Kozlik’s balsamic + fig & date mustard

475 ml (2 cups) various chopped mushrooms

30 ml (2 tblsp) flour

4 med sweet potatoes

1 small head of broccoli

 

Instructions:

• In a separate bowl, toss mushrooms with flour and set aside (475 ml (2 cups) various chopped mushrooms + 30 ml (2 tblsp) flour).

• Heat oven to 150º C (300º F).

For the Filet Mignon:

• Remove and dice the bacon.  Make sure there are no toothpicks still in the meat.  Brown bacon and remove from pan, leave bacon grease in pan.
• Add a drizzle of olive oil if the pan is too dry.
• Brown filet mignon on both sides for approx 3-4 minutes each side depending on thickness.
• Remove meat from pan, place steaks in a shallow dish and put in oven uncovered.

 

Mushroom Port Wine Reduction Sauce

475 ml (2 cups) various chopped mushrooms

30 ml (2 tblsp) flour

15 ml (1 tblsp) butter

1/2 large shallot minced finely

2-3 cloves garlic minced finely

15 ml (1 tblsp) rosemary – stems removed & minced finely

15 ml (1 tblsp) thyme – stems removed & minced finely

salt & pepper to taste

240 ml (1 cup) ruby port

240 ml (1 cup) red wine

240 ml (1 cup) provimi veal demi glace

240 ml (1 cup) beef stock

15 ml (1 tblsp) pomegranate syrup

15 ml (1 tblsp) Kozlik’s Balsamic + Fig & Date mustard

• Reduce heat on burner and add butter to pan
• Add finely minced:  shallot, garlic, rosemary and thyme. Crack some pepper over the ingredients in the pan.  Cook until translucent (this will happen very quickly as the pan will likely still be quite hot from searing the meat).

• Add the port to deglaze the pan, make sure you scrape anything that may be stuck to the bottom of the pan

• Add the provimi demi glace and red wine
• Add the pomegranate molasses
• Add the mustard
• Use a whisk to make sure all the ingredients have combined smoothly

• Add the crispy bacon
• Bring sauce to boil
• Add flour covered mushrooms and reduce heat

• Simmer until sauce thickens approximately 5-10 minutes

 

Whipped sweet potatoes:

4 med sweet potatoes

1 large shallot, diced

small bunch of thyme sprigs

1-2 finely minced garlic cloves

30-45 ml (2-3 tblsp) butter

• Add all above ingredients (except for the butter) in a pot and boil until potatoes are tender.
• Remove thyme sprigs when potatoes are cooked before you mash them.
• Sweet potatoes need little extra liquid and they don’t have nearly the same amount of starch as regular potatoes do.  I just add a bit of butter when I mash them and they’re good to go.

Steamed Broccoli:

Cut your broccoli into smaller florets and steam until just tender.  Depending on the size of the florets this should only take 5-10 minutes.  I like my vegetables to have a bit of crunch so I keep a close watch that they don’t overcook.

 

Assembly:

1. Place a small mound of sweet potatoes in the centre of your plate.
2. Add broccoli around the perimeter
3. Place a filet mignon portion on top
4. Pour some of the sauce over the steak
5. Fill a glass of your favourite wine

 

Dig in and Enjoy!!