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.
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!
Servings and Ingredients
|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
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.
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.
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.
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 180mg
- Sodium: 240mg
- Total Carbohydrates: 50g
- Protein: 55g