Beef / Pork

Pepper-Mustard Filets with Claret Sauce is for Dinner.

Pepper-Mustard Filets with Claret Sauce takes several minutes to prepare.

Pepper-Mustard Filets with Claret Sauce takes several minutes to cook.

Pepper-Mustard Filets with Claret Sauce makes 4 servings.

The ingredients for Pepper-Mustard Filets with Claret Sauce are:

For the claret sauce:
2 tsp olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 bay leaves
1 tsp black peppercorns
Salt, to taste
3 cups Claret (red Bordeaux wine)*
3 cups beef stock

For the pepper-mustard filet steaks:
2 tsp olive oil
1 Tbsp Dijon mustard
4 tsp crushed black peppercorns
Salt, to taste
4 filet mignon steaks (about 4 ounces each, and 1 1/2 inches thick)

Here is how you make Pepper-Mustard Filets with Claret Sauce:

Instructions:To prepare the sauce, heat the olive oil in a saucepan and add the garlic, onion, carrot, celery, bay leaves, peppercorns, and salt. Saute over medium heat for 6-7 minutes, or until the vegetables are tender.Add the wine, bring to a boil, and simmer over medium-low heat until reduced by two-thirds, about 40 minutes. Add the stock and reduce by two-thirds, about 40 minutes longer. Strain into a clean saucepan and continue to reduce until about 1 cup remains and the sauce is thick enough to coat the back of a spoon. Serve warm.To prepare the steaks, place the olive oil, mustard, peppercorns, and salt in a bowl and spread the mixture onto both sides of the steaks. Let sit at room temperature while preparing the quinoa ragout (if serving).Preheat the broiler. When hot, broil the steaks for about 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Turn the steaks once to ensure even cooking. Transfer to serving plates, spoon the sauce over steaks.Nutritional info for sauce (not counting olive oil):**Note** The sauce has a long cooking time, but can be made ahead. Make entire sauce recipe, strain into a covered container (instead of directly into a saucepan), and refrigerate. Before serving, reheat in a small saucepan on a low setting on the stovetop.Nutritional info for sauce (not counting olive oil): Calories 166.6 Total Fat 0.9 g Saturated Fat 0.0 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.0 g Cholesterol 3.8 mg Sodium 360 mg Potassium 334.8 mg Total Carbohydrate 8.5 g Dietary Fiber 1.2 g Sugars 1.5 g Protein 3.2 g Serving Size:?Makes 4 servings

The nutritional information for Pepper-Mustard Filets with Claret Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 481.3

• Total Fat: 25.4 g
• Cholesterol: 75.7 mg
• Sodium: 362.9 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.5 g
• Protein: 25.9 g