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Author Notes: This dish is perfect for the holidays. To pump up the flavor of the filet mignon, I like to serve it with a simple pan sauce made with pomegranate juice, Dijon mustard and beef stock. The pomegranate juice gives the sauce a delicious sweet and tangy flavor as well as a lovely rich, ruby color. Garnish the dish with pomegranate seeds for an elegant presentation as well as a delightful crunch. —Sonali aka the Foodie Physician
- 2 filet mignon steaks (4-6 oz each), trimmed of fat
- Kosher salt and black pepper
- 2 teaspoons grapeseed or canola oil
- 2 tablespoons minced shallots
- 1 clove garlic, smashed
- 1/2 cup pomegranate juice
- 1 cup brown veal or beef stock
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon cold, unsalted butter
- 2 tablespoons pomegranate seeds for garnish
- Preheat oven to 400 degrees F. Season the steaks generously with salt and pepper on both sides. Heat the oil in a large oven-safe skillet over medium high heat. Add the steaks to the pan and sear 2-3 minutes until a golden crust forms. Turn the steaks over, then 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 30 seconds 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. Remove the garlic clove.
- Serve the steaks with the pomegranate Dijon sauce drizzled on top. Garnish with pomegranate seeds, if desired.
- This recipe was entered in the contest for Your Best Pomegranates
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