What’s your go-to sauce for Filet Mignon?

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Brian Tuite
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What’s your go-to sauce for Filet Mignon?

#1 Post by Brian Tuite » December 12th, 2018, 7:22 am

Doing a Flannery Tenderloin for Christmas this year. Last time I did a red wine reduction that was very good but I’m always looking for something different. Anything I can do in advance and rewarm for dinner without separation issues?

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Re: What’s your go-to sauce for Filet Mignon?

#2 Post by scamhi » December 12th, 2018, 7:36 am

https://www.epicurious.com/recipes/food ... 99#reviews

I have made this sauce before on filet mignon steaks.
Definitely reheatable, it is not hot spicy and topped with a little queso fresco
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Re: What’s your go-to sauce for Filet Mignon?

#3 Post by Kenny H » December 12th, 2018, 7:36 am

Do a bunch of oxtail stock. Reduce to smithereens. Nice dark roux whipped w some caramelized garlic and oh yeah pepper. Combine at last minute or in advance.
Last edited by Kenny H on December 12th, 2018, 8:33 am, edited 1 time in total.
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Re: What’s your go-to sauce for Filet Mignon?

#4 Post by C. Mc Cart » December 12th, 2018, 7:46 am

Peppercorn sauce or 'diane' for the relatively bland Filet. As long as you don't boil it, it shouldn't separate when re-heating.
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Re: What’s your go-to sauce for Filet Mignon?

#5 Post by Milton Hudson » December 12th, 2018, 8:18 am

I like the idea of a green peppercorn sauce. I also love Marchand de Vin. I still think the best sauce for Filet is Bearnaise, which does have a tendency to separate. I find when i do the Bearnaise in the blender, it doesn't separate as quickly. Then there is the old standby Horseradish sauce which can be made well in advance.
What i have been doing is making 3 or 4 sauces and let people choose their personal favorite.

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Re: What’s your go-to sauce for Filet Mignon?

#6 Post by Brian Tuite » December 12th, 2018, 10:43 am

Milton Hudson wrote:
December 12th, 2018, 8:18 am

What i have been doing is making 3 or 4 sauces and let people choose their personal favorite.
That sounds like a fun idea but I’m trying to minimize my time in the kitchen away from the family rather than increase it.

Thanks for the suggestions so far. Very much appreciated.
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Re: What’s your go-to sauce for Filet Mignon?

#7 Post by Merrill Lindquist » December 12th, 2018, 10:59 am

1-1/4 cups red wine, 1/4 cup sugar, 1 teaspoon unsulfured molasses, bit of ground allspice. Boil ingredients until thick and syrupy - 15 minutes or more.
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Re: What’s your go-to sauce for Filet Mignon?

#8 Post by Michael S. Monie » December 12th, 2018, 11:09 am

Bottle of Ruby Port reduced to about a cup.
Cup of veal Demi-glacé
Wedge of St Andre triple creme cheese

After Port reduces, add veal Demi. Add pieces of St Andre and stir until completely dissolved. Salt to taste. (This is even better when foie gras drippings are added.)
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Re: What’s your go-to sauce for Filet Mignon?

#9 Post by Steve Manzi » December 12th, 2018, 2:30 pm

Michael S. Monie wrote:
December 12th, 2018, 11:09 am
Bottle of Ruby Port reduced to about a cup.
Cup of veal Demi-glacé
Wedge of St Andre triple creme cheese

After Port reduces, add veal Demi. Add pieces of St Andre and stir until completely dissolved. Salt to taste. (This is even better when foie gras drippings are added.)
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Re: What’s your go-to sauce for Filet Mignon?

#10 Post by Sherri S h a p i r o » December 12th, 2018, 4:55 pm

https://www.cookstr.com/recipes/horseradish-cream-sauce

Horseradish and mustard cream sauce from the Silver Palate cookbook. Delicious!

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Re: What’s your go-to sauce for Filet Mignon?

#11 Post by Brian Tuite » December 13th, 2018, 5:27 am

Lots of choices. Thanks everyone. Looks like I’ll do three or four dfferent ones and let guests sample.
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Re: What’s your go-to sauce for Filet Mignon?

#12 Post by J a y H a c k » December 13th, 2018, 12:01 pm

Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
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Re: What’s your go-to sauce for Filet Mignon?

#13 Post by Gray G » December 13th, 2018, 1:13 pm

when dining out I go for peppercorn

at home: salt/pepper garlic, butter, thyme
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Re: What’s your go-to sauce for Filet Mignon?

#14 Post by b. c@stner » December 13th, 2018, 6:15 pm

J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
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Re: What’s your go-to sauce for Filet Mignon?

#15 Post by Randy Bowman » December 13th, 2018, 7:25 pm

I've tried a lot of sauces, but none on the extreme. A-1 and Worcestershire sauce was all I had growing up, but it helped the very well done filet my mom would make. Green peppercorn sauce was the first new sauce I tried and it was fabulous. I had to settle for Bearnaise sauce once and it was stellar too. Carrie does a Cabernet reduction with some beef base, Worcestershire sauce and either minced or roasted garlic, depending on the meat cut. It's awesome. Usually, on the meat while cooking, but excellent for dipping.
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Re: What’s your go-to sauce for Filet Mignon?

#16 Post by Craig G » December 13th, 2018, 7:31 pm

I’m partial to Bearnaise in general, but if you’re making multiple sauces I’d consider Chimichurri. It might not be the ideal thing for filet, but it rocks with just about any meat and it’s pretty foolproof.
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Re: What’s your go-to sauce for Filet Mignon?

#17 Post by Brian Tuite » December 13th, 2018, 7:34 pm

J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Well, since you’re not on the guest list I’ll just have to rough it a cook up something.
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Re: What’s your go-to sauce for Filet Mignon?

#18 Post by Brian Tuite » December 13th, 2018, 7:36 pm

b. c@stner wrote:
December 13th, 2018, 6:15 pm
J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
Any Vegans want to chime in and tell me not to eat a slaughtered animal?
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Re: What’s your go-to sauce for Filet Mignon?

#19 Post by Craig G » December 13th, 2018, 7:54 pm

Brian Tuite wrote:
December 13th, 2018, 7:36 pm
b. c@stner wrote:
December 13th, 2018, 6:15 pm
J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
Any Vegans want to chime in and tell me not to eat a slaughtered animal?
Are you vegan-intolerant?
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Re: What’s your go-to sauce for Filet Mignon?

#20 Post by Brian Tuite » December 13th, 2018, 8:05 pm

Craig G wrote:
December 13th, 2018, 7:54 pm
Are you vegan-intolerant?
Only when I cook.
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Re: What’s your go-to sauce for Filet Mignon?

#21 Post by Brandon R » December 17th, 2018, 10:39 am

Brian Tuite wrote:
December 13th, 2018, 7:36 pm
b. c@stner wrote:
December 13th, 2018, 6:15 pm
J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
Any Vegans want to chime in and tell me not to eat a slaughtered animal?
No kidding. As soon as I saw the thread title, I knew there was going to be at least one of the ubiquitous, "No sauce is necessary!" comments. Super helpful, Fellas.

I'm trying to think through a way to do this ahead, as it's my favorite sauce with filet. Sweat some minced shallot in butter, then degalze with a little cognac. Add some dijon mustard and beef stock (and a little herb like thyme if you'd like) and reduce. It might work reheated...can't think of why not.
Last edited by Brandon R on December 17th, 2018, 11:54 am, edited 1 time in total.
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Re: What’s your go-to sauce for Filet Mignon?

#22 Post by K_F_o_l_e_y » December 17th, 2018, 11:17 am

Ketchup

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Re: What’s your go-to sauce for Filet Mignon?

#23 Post by Mel Hill » December 17th, 2018, 11:49 am

Ask Todd for his fail sauce! It’s the best!

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Re: What’s your go-to sauce for Filet Mignon?

#24 Post by Michael Bowden » December 22nd, 2018, 12:26 pm

Sherri S h a p i r o wrote:
December 12th, 2018, 4:55 pm
https://www.cookstr.com/recipes/horseradish-cream-sauce

Horseradish and mustard cream sauce from the Silver Palate cookbook. Delicious!
Is this better if made a few days before or should it be day of, etc...?
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Re: What’s your go-to sauce for Filet Mignon?

#25 Post by Sherri S h a p i r o » December 23rd, 2018, 5:54 am

Michael Bowden wrote:
December 22nd, 2018, 12:26 pm
Sherri S h a p i r o wrote:
December 12th, 2018, 4:55 pm
https://www.cookstr.com/recipes/horseradish-cream-sauce

Horseradish and mustard cream sauce from the Silver Palate cookbook. Delicious!
Is this better if made a few days before or should it be day of, etc...?
I make it a day ahead

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Re: What’s your go-to sauce for Filet Mignon?

#26 Post by David K o l i n » December 23rd, 2018, 11:22 am

Brian Tuite wrote:
December 13th, 2018, 7:36 pm
b. c@stner wrote:
December 13th, 2018, 6:15 pm
J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
Any Vegans want to chime in and tell me not to eat a slaughtered animal?
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Re: What’s your go-to sauce for Filet Mignon?

#27 Post by Jorge Henriquez » December 23rd, 2018, 12:27 pm

Another vote for chimichurri
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Re: What’s your go-to sauce for Filet Mignon?

#28 Post by John Morris » December 24th, 2018, 2:27 pm

b. c@stner wrote:
December 13th, 2018, 6:15 pm
J a y H a c k wrote:
December 13th, 2018, 12:01 pm
Saliva. My own. I'm not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,
Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.
I'm with you guys, though I do like a simple mushroom sauce (crimini/chanterelle, butter, white wine, a touch of mustard) sometimes.

All those sweet sauces would mess with most wines I'd want to drink.
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