Have two filet mignons thawed. Anyone have a good sauce?

[amanda_pennsylvania]

I'm thinking something with red wine, butter, a spot of cream...too much thinking about Julie and Julia today!

 

[judy-mass]

Either a wine reduction...

or just plop some good bleu cheese on them after cooking.

With good meat, keep it simple.

 

[sylvia]

What about a bearnaise butter?

Béarnaise Butter Bon Appétit | December 2005

Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided

3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation

Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.

Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Cooks' note:
Butter keeps, covered and chilled, 1 week or even longer in the freezer.

 

[susankentfieldca]

I have two that I use all the time

I used maple peppercorn mustard when I made this.

http://www.epicurious.com/recipes/food/views/Filet-Mignon-with-Mustard-Sauce-102281

 

[susankentfieldca]

And a balsamic red wine one

Based on the reviews I added the 1 T brown sugar.

http://allrecipes.com/Recipe/Filet-Mignon-with-Rich-Balsamic-Glaze/Detail.aspx

 

[amanda_pennsylvania]

Thanks! Did the balsamic red wine one, with some tweaks.

Was lovely. DH has requested steak au poivre next time, so I've found a recipe for that. I love steak...