February Recipes

Filet Mignon with Cranberry and Fig Port Wine Sauce

Filet Mignon Cranberry Fig Port Wine Sauce
Hands On:
5 minutes
Total Time:
35 minutes


  • ¾ cup ruby port wine
  • 2 tbsp Gustare Vita balsamic vinegar
  • 2 tbsp dark brown sugar, packed
  • 2 tbsp fig spread
  • 1 sprig plus 2 tbsp. fresh rosemary, chopped; plus additional for garnish
  • 1 ⅛ tsp coarse-ground black pepper, divided
  • 1 cup cranberries, thawed if frozen
  • 2 (0.5-oz.) pkgs. dried porcini mushrooms
  • 2 (8-oz.) Hy-Vee Choice Reserve beef tenderloin filets mignons
  • 3 tbsp Gustare Vita olive oil, divided
  • 2 tbsp Hy-Vee salted butter
  • mashed potatoes, for serving
  • steamed green beans, for serving
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Combine port, balsamic vinegar, brown sugar, fig spread, 1 sprig rosemary, and ⅛ teaspoon black pepper in a medium saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 to 15 minutes or until thickened and bubbly. Remove and discard rosemary sprig. Stir in cranberries. Cook over medium-low heat 6 to 8 minutes or until cranberries burst and mixture is reduced by one-fourth. Remove from heat; set sauce aside.
Preheat oven to 400°. Place dried mushrooms, 2 tablespoons chopped rosemary, and remaining 1 teaspoon black pepper in food processor or blender. Cover and process or blend to a coarse powder. Transfer mushroom mixture to a small shallow bowl. Pat beef filets dry with paper towels. Rub beef with 2 tablespoons olive oil; coat with mushroom mixture.
Heat remaining 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Sear steaks 1 minute on each side. Remove skillet from heat; add butter to skillet. Transfer steaks in skillet to oven and cook 4 to 5 minutes or until steaks reach 130° for medium-rare or 140° for medium doneness. Transfer steaks to a cutting board. Loosely cover with foil and let rest 5 minutes.
To serve, place steaks on top of mashed potatoes, if desired; drizzle with sauce. Serve with steamed green beans. Garnish with additional rosemary, if desired.

Nutrition Facts

Serves: 2
Amount Per Serving
% Daily Value*
Total Fat: 49g 63%
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 180mg 60%
Sodium: 240mg 10%
Total Carbohydrate: 50g 18%
Dietary Fiber: 5g 18%
Sugars: 32g 64%
Protein: 55g 110%

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