Recipe courtesy of Elegant Affairs

Pecan Crusted Filet Mignon

  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: approximately 20 servings
Save Recipe

Ingredients

1/2 cup pecans, toasted

1/2 cup flour

1 whole filet mignon, trimmed

Vegetable oil

1/2 cup Dijon mustard

Salt and pepper, to taste

Port wine sauce, recipe follows

PORT WINE SAUCE:

1/4 cup chopped shallots

3 ounces butter

1 tablespoon peppercorns

6 ounces Port wine

1/8 cup balsamic vinegar

1/4 bunch fresh thyme, leaves

1 1/2 quarts demi-glace

Directions

  1. Preheat oven 375 degrees F.
  2. Puree pecans in food processor until mealy in texture. Add the flour and pulse until incorporated with the pecans.
  3. Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes.
  4. Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and flour mixture on the filet and saute in fresh oil until golden brown on all sides.
  5. Place the filet on a rack and finish roasting for approximately 10 minutes. Serve with the Port wine sauce.

PORT WINE SAUCE:

  1. Sweat shallots in 2 ounces of the butter. Add the peppercorns, wine and vinegar. Reduce the wine slightly. Add the demi glace and simmer until it develops the right consistency and flavor. Strain and stir in the remaining butter.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Panfried Filet Mignon

Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce

Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce

Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce

🤤 More Drool-Worthy Recipes