Filet Mignon /Tawny Port Butter
Filet mignon with tawny port butter.
Recipe courtesy of Chef Nicole Latorre - Hawaii Sustainable Chef
- Filet Mignon
Tawny Port Butter
- 1 pound unsalted butter
- 1/2 bottle (750ml) of your favorite Tawny Port
- 1/2 red onion diced
Allow your butter to get to room temperature.
Pour half the bottle of Tawny Port into a 2 inch deep pot/saute pan and reduce on medium heat for 20-30 minutes.
Add onions in after 10 minutes. Allow your reduction to cool, then whip with your butter. I use a food processor.
Refrigerate your butter and use over time on steak or chicken dishes. This batch will last a long time, as you only need a little bit to flavor meats.
Grill or pan saute your filet to your liking. My temperature of choice is Medium Rare.