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Filet Mignon with Pomegranate Sauce

This Filet Mignon With Pomegranate Sauce brings restaurant-quality sophistication to the comfort of your home. Tender filet is cooked to perfection and paired with a savory and sweet pomegranate-infused sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Calories: 444 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 filet mignon steaks (about 4 ounces each)
  • kosher salt and black pepper
  • 3 teaspoons neutral-flavored oil like canola, grape seed or safflower, divided
  • 1 tablespoon minced shallot
  • 1 small clove garlic, minced
  • ¼ cup pomegranate juice
  • ½ cup reduced sodium beef stock
  • ¾ teaspoon Dijon mustard
  • 2 teaspoons cold unsalted butter
  • 2 tablespoons Pomegranate seeds for garnish (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Season the steaks generously with salt and pepper on both sides. Heat 2 teaspoons 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 and and cook another minute, then transfer the skillet to the oven.
  3. Cook steaks to 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.
  4. Heat the skillet on the stove over medium heat and add the remaining teaspoon of oil. 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, 3-4 minutes. Lower the heat and whisk in the mustard and butter. Season the sauce to taste with salt and pepper.
  5. Serve the filet mignon with the pomegranate Dijon sauce drizzled on top. Garnish with pomegranate seeds, if desired.

Notes

  • meat thermometer
  • Be sure to bring the steak to room temperature for even cooking. Don't cook them straight from the refrigerator.
  • Be sure to bring the steak to room temperature for even cooking. Don't cook them straight from the refrigerator.
  • Get your pan nice and hot. This will help ensure you get a nice caramelized exterior.
  • Get your pan nice and hot. This will help ensure you get a nice caramelized exterior.
  • Once the steak is in the pan, resist the urge to move it. Give it 2-3 minutes to develop a nice crust.
  • Once the steak is in the pan, resist the urge to move it. Give it 2-3 minutes to develop a nice crust.
  • How do you know when your steak is done? Use a meat thermometer and take the guesswork out of it. Remember, the steak will continue to cook after it comes out of the oven (this is called carryover cooking). Take it out of the oven at 125°F for medium-rare, 135°F for medium.
  • How do you know when your steak is done? Use a meat thermometer and take the guesswork out of it. Remember, the steak will continue to cook after it comes out of the oven (this is called carryover cooking). Take it out of the oven at 125°F for medium-rare, 135°F for medium.

Nutrition Information

Serving 1 filet Calories 444kcal (22%) Carbohydrates 9g (3%) Protein 22g (44%) Fat 35g (54%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.2g Cholesterol 90mg (30%) Sodium 231mg (10%) Potassium 584mg (17%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 127IU (3%) Vitamin C 2mg (2%) Calcium 25mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 444

% Daily Value*

Serving 1 filet
Calories 444kcal 22%
Carbohydrates 9g 3%
Protein 22g 44%
Fat 35g 54%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 0.2g 10%
Cholesterol 90mg 30%
Sodium 231mg 10%
Potassium 584mg 12%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 127IU 3%
Vitamin C 2mg 2%
Calcium 25mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.