"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Thread Tools Display Modes
Old 08-20-2006, 08:03 AM   #1
Assistant Cook
Join Date: Aug 2006
Posts: 20
ISO Sauce for Filet Mignon

Need a quick and easy sauce for a great cut of beef for tonight. Raining so we are eating in.

Many Thanks

Bob J


Hipgrncln is offline   Reply With Quote
Old 08-20-2006, 08:11 AM   #2
Head Chef
Chopstix's Avatar
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hip, last night I tried Alton Brown's Beef Tenderloin Baked in Salt Crust recipe. It was amazing. No need for any sauce. The meat comes out perfectly seasoned, tender and moist. As if it came from a fancy steakhouse. You can find this recipe on the Food Network website.

I plan to serve it to guests one of these days.

'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 08-20-2006, 09:38 AM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,120
I would make a bearnaise sauce for the filet mignon.

Béarnaise Sauce

1/4 C Chopped Tarragon
2 Shallots, minced
1/4 C Champagne Vinegar
1/4 C White Wine
3 Egg Yolks
1/2 C Butter, melted

Combine the tarragon, shallots, vinegar and wine in a small saucepan and reduce to 2 tablespoons of liquid. Remove from heat and set aside.

Using a double boiler or a stainless steel bowl on a pan of simmering water, whisk the egg yolks until they have doubled in volume.

Slowly whisk in the melted butter followed by the reserved tarragon reduction.

Season with the salt and pepper.

May be kept for up to an hour covered and placed in a bowl of warm water.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-20-2006, 09:42 AM   #4
Senior Cook
Hopz's Avatar
Join Date: Mar 2006
Location: Utah, near Park City
Posts: 272
If you are not grilling- thus are cookng inside- and perhaps cooking in a skillet, or grill pan- your answer is easy- look at the bottom if your pan. With any luck at all you will have a fond there.
Deglaze with wine, maybe add a little butter- perhaps a dash of dijon mustard and worchestershire sauce.

Reduce, there is your sauce.

just to back up some- use a heavy skillet- preferable not non-stick. Make it really hot. Start your meat in there- get it cooked on both sides- remove to hot oven to finish- meanwhile make your sauce...as above.

Of course you could forget all the above and just make a great compound butter. Take your favorite spices, perhaps a rosemary and garlic with tarragon, or maybe oregano garlic and thyme... chop finely, mix into barely softened butter-

Roll butter into a log- surrounded by wax paper or parchment- refrigerate. At serving- cut off a silver dollar sized portion of compound butter- place on top the meat- eat...
Favorite Quote: "Time Flies Like an Arrow - Fruit Flies Like a Banana"
Groucho Marx
Hopz is offline   Reply With Quote
Old 08-20-2006, 10:41 AM   #5
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Wine Merchant's Sauce

I learned this sauce some years ago when I visited Chateauneuf-du-Pape, the town where the famous wine is from in Provence, France. It's become one of my favorites for both beef and lamb cooked on top the stove. It takes no time at all to do!

The recipe for the sauce begins when the meat is cooked and you take it from the pan. Here goes:

Wine Merchant’s Sauce
(Marchand de Vin)

1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
3/4 cup dry red wine (such as Côtes du Rhône or Zinfandel)
Another 1/2 cup of the wine
3 tablespoons additional butter
Freshly ground pepper and sea salt to taste
1. Pour off the fat from the pan, but do not wash it. The particles of caramelized meat juices adhering to the pan will contribute to the success of your sauce.
2. Add 1 tablespoon butter and the shallots to the hot pan. Sauté the shallots over low heat for about 3 minutes, then pour in the red wine. Raise the heat and cook until the wine is reduced to almost a syrup. Add the 1/2 cup wine, and reduce again. This time, leave a little more juice (about 1/3 cup in all). Remove the pan from the heat and stir in the remaining butter, 1 tablespoon at a time, until it is absorbed and the sauce is thickened. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.
3. To serve, arrange the meat on hot plates. Stir into the sauce any juices that have accumulated on the plate during the meat’s rest. Nap the meat with the sauce, sprinkle with some finely chopped parsley, and serve.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-20-2006, 11:11 AM   #6
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I'd make steak au poivre. Here's what I do. http://www.taunton.com/finecooking/p...0010_rec03.asp
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 08-21-2006, 10:50 AM   #7
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Too late for this filet, but you might keep this one handy for next time -

* Exported from MasterCook *
Recipe By :2003 ACF Apprenticeship dinner
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Beef stock
3 Tbsps butter
4 6- to 8-oz. filet mignon steaks, ~1" thk
1/4 c shallots, chopped
1 c heavy cream
3 Tbsps cognac or brandy
2 Tbsps green peppercorns in brine, drained

Boil stock in pan till reduced to 3/4 cup, about 7 min.
Meanwhile, melt butter in large skillet over med-high heat.
Season steaks w/salt & pepper.

Cook steaks to desired doneness, ~4 min. per side for med-rare.

Transfer steaks to plate (do not clean skillet)
Add chopped shallots to same skillet and sauté 2 min.
Remove from heat.

Add reduced beef stock, the cream, cognac or brandy and green peppercorns.

Boil till mixture thickens to sauce consistency, ~6 min.
Season sauce to taste w/pepper.
Spoon sauce over steaks & serve.
cjs is offline   Reply With Quote
Old 08-21-2006, 11:51 AM   #8
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
easiest is a red wine sauce with caramelized onions and mushrooms...thicken with a bit of butter. Bernaise is traditional and oh so good but it takes a bit of practice.
Robo410 is offline   Reply With Quote
Old 08-21-2006, 11:56 AM   #9
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
ChefJune and cjs, holy cow, I am DROOLING! Saved both your recipes to try later. My problem is that once I smell that beef cooking I am so impatient to eat it I rarely make any kind of sauce. LOL!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 08-23-2006, 03:50 PM   #10
Assistant Cook
Join Date: May 2004
Posts: 31
Yum these sauces sound awsome !

CookSource is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.