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Filet mignon with goat cheese and port sauce


5 minutes


10 minutes



Filet mignon with goat cheese and port sauce
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10 ml (2 tsp.) vegetable oil
5 ml (1 tsp.) butter
2 beef tenderloin steaks, each approximately 170 g (6 oz.)
10 ml (tsp.) Dijon mustard
125 ml (1/2 cup) red port
80 ml (1/3 cup) beef stock
5 ml (1 tsp.) honey
1 sprig of fresh thyme
10 ml (2 tsp.) cornstarch
Freshly ground black pepper
75 g (2 1/2 oz.) herb-flavoured spreadable goat cheese


  1. Preheat oven to 200°C (400°F).
  2. In a frying pan over high heat, melt the butter in the oil.
  3. Sear the beef tenderloin for 1 minute on each side.
  4. Place the meat in an oven-safe dish and brush with the mustard.
  5. Cook in the oven for about 3 to 8 minutes according to desired doneness.
  6. Put the pan back on the stove and deglaze with the port.
  7. Add the stock, honey and thyme.
  8. Let simmer on medium heat for 3 minutes.
  9. Dilute the cornstarch in a bit of water, pour it into the pan and let simmer for an extra minute.
  10. Once the meat is cooked (to taste), put a spoonful of goat cheese on each steak and place in the oven for 30 seconds.
  11. Serve the meat on a bed of sauce.
  12. Accompany with potatoes and seasonal vegetables.

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