Filet Mignon with Pomegranate Dijon Sauce
Makes 4 servings
I made this dish the first time on Valentine’s Day. I saw the recipe on The Foodie Physician blog and had to try it. I didn’t have some of the ingredients that she talked about so I changed the recipe slightly to suit what I had on hand to to my tastes.
4 filet mignon steaks (4 ounces each)
Salt (I use Pink Himalayan Sea Salt
1 tablesppon hemp oil (or coconut oil)
2 tablespoons minced shallots
2 cloves garlic minced
½ cup pomegranate juice
1 cup vegetable stock
1 ½ teaspoons Dijon mustard
1 teaspoon cold butter
2 tablespoons pomegranate seeds for garnish (optional)
Preheat oven to 400 degrees F.
Season steaks generously with salt and pepper on both sides. Heat the oil in a large oven-safe skillet (I used my cast iron skillet) over medium high heat. When pan is hot, add the steaks to the pan and sear 2-3 minutes until a golden crust forms. Turn the steaks over and sear. Transfer the skillet to the oven. Cook until steaks are desired doneness, about 6-10 minutes for medium rare depending on the thickness of the steaks. Carefully remove the skillet from the oven and place the steaks on a plate. Cover with foil to keep them warm while you make the sauce.
Heat the skillet on the stove over medium heat. Add the shallots and garlic and cook until shallots start to soften. Add the pomegranate juice and stock and turn the heat up to high. Simmer until the sauce is reduced by half and slightly thickened, about 5 minutes. Lower the heat and whisk in the mustard and butter. Season the sauce to taste with salt and pepper.
Serve the steaks with the pomegranate Dijon sauce drizzled on top. Garnish with pomegranate seeds, if desired.