Pomegranate-Burgundy Sauce For Filet Mignon – a delicious recipe with extra-virgin olive oil, shallot, red wine, pomegranate juice, beef stock, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook steaks in a 10-inch cast-iron skillet over medium heat for 2 minutes. Increase heat to medium-high. Add the steaks and cook 3-4 minutes per side for medium-rare. Transfer the steaks to an ovenproof dish and place in a 200 degree oven. (I include this because the recipe talked about how to cook the steaks, but I'm only interested in the sauce.).
2
Return the skillet to medium heat and add 1 tsp oil and the shallot. Saute until the shallot has softened, about 1 minute. Add the wine and cook for one minute. Add pomegranate juice and the stock, then bring to a simmer and cook until reduced to 1/3 cup. Add cornstarch mixed with water, then cook until thickened.
3
Spoon the sauce over the filets and serve (garnished with freshly chopped chives and pomegranate seeds, if desired).
21
kcal
Calories
1
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 teaspoon extra-virgin olive oil, 1 medium shallot, minced, 1 cup dry red wine, 1/3 cup pomegranate juice, and more.
Yes, Pomegranate-Burgundy Sauce For Filet Mignon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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