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. Get the recipe and my best tips on how to cook filet mignon.

 

Filet mignon is one of those dishes that people love to order at restaurants but are intimidated to make at home, similar to scallops or risotto. But fear not! Once you've got the hang of the right technique, it's surprisingly straightforward.

My filet mignon with pomegranate sauce showcases the exquisite tenderness and flavor that filet mignon brings to the table. Imagine perfectly cooked filet mignon paired with a rich, sweet and savory pomegranate Dijon sauce.

I like to top the dish with ruby red pomegranate seeds for a pop of color and texture. This filet mignon with pomegranate sauce is perfect for special occasions, date nights, or holidays like Valentine's Day.

Jump to:

• Why You'll Love This Dish
• Filet Mignon vs Tenderloin
• How To Make Filet Mignon
• Ingredients
• How To Make Filet Mignon with Pomegranate Sauce Step-By-Step
• Chef's Tips
• Side Dishes To Pair With Filet Mignon
• Recipe
• Reviews

Filet Mignon vs Tenderloin

When it comes to premium cuts of beef, the terms "filet mignon" and "tenderloin" are often used interchangeably, which can cause some confusion.

Both the tenderloin and filet are cut from the same part of the animal, the tenderloin. The tenderloin is a long piece of beef that you can use to make a full roast or cut other steaks from. It comes from an area near the rear of the animal that sits in front of the round cut and under the sirloin.

Filet mignon is a specific steak cut from the beef tenderloin. It is small in size, typically two inches in diameter, making it a perfect choice for an elegant presentation. Filet mignon is known for its exceptional tenderness and buttery texture.

Filet mignon is also considered a lean cut of beef. According to the United States Department of Agriculture (USDA), a lean cut of beef contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3.5 ounces (100 grams) of cooked meat.

How To Make Filet Mignon

Filet mignon, known for its tenderness, can be cooked using various methods. You can cook it in a skillet, roast it in the oven, grill it or sous vide it.

Pan-searing is my favorite way to cook filet mignon. It's a foolproof technique that brings out the best in this premium cut. It creates a perfectly caramelized exterior and a mouthwateringly tender interior.

See "How To Make Filet Mignon with Pomegranate Sauce Step-By-Step" section below to see exactly how to do this!

Ingredients

Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.

• Filet mignon- choose high-quality filet mignon steaks for the best flavor and tenderness. The marbling in the meat contributes to its richness.
• Oil- use a neutral-flavored oil with a high smoke point like canola, grape seed or safflower oil for searing.
• Shallots- used often in French cooking, they add a mild onion flavor. You can substitute sweet yellow onion.
• Garlic- adds depth of flavor to the sauce
• Pomegranate juice- adds a natural sweet and tangy flavor that complements the savory elements in the sauce
• Beef broth- I use reduced sodium broth to control the amount of sodium in the dish.
• Dijon mustard- adds a tangy kick to the sauce and also helps emulsify the sauce
• Butter- use cold, unsalted butter to whisk into the sauce at the end for a smooth, glossy finish.
• Pomegranate seeds- I like to garnish the dish with fresh pomegranate seeds for a pop of freshness, color, and texture.

How To Make Filet Mignon with Pomegranate Sauce Step-By-Step

1. Preparation:
   • Bring the filet mignon to room temperature and pat it dry with paper towels.
   • Season generously with salt and pepper.
2. Preheat the Pan:
   • Use a heavy, oven-safe skillet, preferably cast iron.
   • Heat the skillet over medium-high heat with a little oil until it's smoking hot.
3. Searing:
   • Carefully place the seasoned steaks in the hot pan, being careful not to overcrowd the pan.
   • Sear for 2-3 minutes to achieve a golden-brown crust. Then, flip the steaks over.
4. Finishing in the Oven:
   • Transfer the skillet to a preheated oven to finish cooking.
   • Use a meat thermometer to achieve your desired doneness: 125°F for medium-rare, 135°F for medium (the steak will continue to cook as it rests).
5. Resting:
   • Once cooked, let the filet mignon rest on a cutting board for several minutes.
   • This allows the juices to redistribute, ensuring a juicy and tender steak.
6. Making the Pan Sauce:
   • Heat shallot and garlic in the pan drippings in the skillet and add the pomegranate juice and beef stock. Let it reduce by half, then lower the heat and whisk in the dijon mustard and cold butter.
   • This is called "monter au beurre," a French culinary term that means to finish a sauce by whisking in cold butter. It's a technique used to add richness, flavor, and a glossy finish to sauces.
7. Plate the Dish
   • Serve the filet mignon with the pomegranate sauce. Garnish with pomegranate seeds and chives for a pop of color and texture.

Side Dishes To Pair With Filet Mignon

Recipe