Filet Mignon with Wild Blueberry Port Sauce
Savor Filet Mignon topped with a rich Wild Blueberry Port Sauce, perfect for special occasions. Enjoy the antioxidants from wild blueberries in every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildblueberries.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Kettle
- Measuring cup
- Measuring spoon
- Stove
- Toaster
- Plate
- Spoon
- Tongs
- Aluminum foil
Ingredients
- 4 filet mignon steaks (about 7 oz each)
- 3/4 ounce dried Chanterelle mushrooms
- 2 tablespoons olive oil
- 1/4 cup dried Wild Blueberries
- 3 ounces Port wine
- 5 shallots, finely chopped (save half for mushroom layer)
- 2 tablespoons vegetable oil
- 1/2 cup beef stock
- 1 cup frozen Wild Blueberries
- 3 tablespoons sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons sherry vinegar
- 2 cups button mushrooms, finely chopped
- 3 tablespoons heavy cream
- 1 1/4 cup beef stock
- 3 teaspoons corn starch flour
- 2 teaspoons Dijon mustard
- 4 thick slices of brioche bread, toasted
- 4 sprigs chervil or flat leaf parsley
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