Filet Mignon with Cranberry and Fig Port Wine Sauce


Main Dish
Filet Mignon with Cranberry and Fig Port Wine Sauce

Primary Media

User Rating

4.52 out of 5 stars
Rate it:
25 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Filet Mignon is the way to anyone's heart! Our Filet Mignon with Cranberry and Fig port wine sauce is perfect for date-night in or any special dinner-for-two! And what is steak without mashed potatoes? Don't forget to check out our recipe for the perfect mashed potatoes. We recommend pairing this meal with a bold red wine that is to die for; check out our wine guide for recommendations! 

    Recipe Tags

    Servings and Ingredients

    Serves 2
    ¾ c. ruby port wine
    2 tbsp. Gustare Vita balsamic vinegar
    2 tbsp. dark brown sugar , packed
    2 tbsp. fig spread
    1 sprig(s) plus 2 Tbsp. fresh rosemary, chopped, plus additional for garnish
    1 ⅛ tsp. coarse-ground black pepper, divided
    1 c. cranberries, thawed if frozen
    2 (0.5-oz. each) pkgs. dried porcini mushrooms
    2 (8-oz.) Hy-Vee Choice Reserve beef tenderloin filets mignons
    3 tbsp. Gustare Vita olive oil, divided
    2 tbsp. Hy-Vee salted butter
    Mashed Potatoes, for serving
    Steamed green beans, for serving

    Things To Grab

    • Medium saucepan
    • Blender or food processor
    • Small shallow bowl
    • Paper towels
    • Medium cast-iron skillet
    • Aluminum foil


    1. Combine port, balsamic vinegar, brown sugar, fig spread, 1 sprig rosemary, and 1/8 teaspoon black pepper in a medium saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 to 15 minutes or until thickened and bubbly. Remove and discard rosemary sprig. Stir in cranberries. Cook over medium-low heat 6 to 8 minutes or until cranberries burst and mixture is reduced by one-fourth. Remove from heat; set sauce aside.

    2. Preheat oven to 400 degrees. Place dried mushrooms, 2 tablespoons chopped rosemary, and remaining 1 teaspoon black pepper in food processor or blender. Cover and process or blend to a coarse powder. Transfer mushroom mixture to a small shallow bowl. Pat beef filets dry with paper towels. Rub beef with 2 tablespoons olive oil; coat with mushroom mixture.

    3. Heat remaining 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Sear steaks 1 minute on each side. Remove skillet from heat; add butter to skillet. Transfer steaks in skillet to oven and cook 4 to 5 minutes or until steaks reach 130 degrees for medium-rare or 140 degrees for medium doneness. Transfer steaks to a cutting board. Loosely cover with foil and let rest 5 minutes.

    4. To serve, place steaks on top of mashed potatoes, if desired;
      drizzle with sauce. Serve with steamed green beans. Garnish with additional rosemary, if desired.

    Nutrition facts


    960 Calories per serving

    Amounts Per Serving

    • Total Fat: 49g
    • Cholesterol: 180mg
    • Sodium: 240mg
    • Total Carbohydrates: 50g
    • Protein: 55g

    Daily Values

    Iron 40%
    Calcium 8%
    Vitamin D 0%
    Potassium 20%