What’s your go-to sauce for Filet Mignon?

[Brandon_R]

Saliva. My own. I’m not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,

Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.

Any Vegans want to chime in and tell me not to eat a slaughtered animal?

No kidding. As soon as I saw the thread title, I knew there was going to be at least one of the ubiquitous, “No sauce is necessary!” comments. Super helpful, Fellas.

I’m trying to think through a way to do this ahead, as it’s my favorite sauce with filet. Sweat some minced shallot in butter, then degalze with a little cognac. Add some dijon mustard and beef stock (and a little herb like thyme if you’d like) and reduce. It might work reheated…can’t think of why not.

[K_F_o_l_e_y]

Ketchup

Heinz, because I’m a snob.

[Mel_Hill]

Ask Todd for his fail sauce! It’s the best!

[Michael_Bowden]

https://www.cookstr.com/recipes/horseradish-cream-sauce

Horseradish and mustard cream sauce from the Silver Palate cookbook. Delicious!

Is this better if made a few days before or should it be day of, etc…?

[Sherr1_Shap1r0]

https://www.cookstr.com/recipes/horseradish-cream-sauce

Horseradish and mustard cream sauce from the Silver Palate cookbook. Delicious!

Is this better if made a few days before or should it be day of, etc…?

I make it a day ahead

[David_K_o_l_i_n]

Saliva. My own. I’m not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,

Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.

Any Vegans want to chime in and tell me not to eat a slaughtered animal?

Not to worry. This steer died of natural causes

[Jorge_Henriquez]

Another vote for chimichurri

[John_Morris]

Saliva. My own. I’m not a fan of filet but if you force me to eat it, I will not slobber sauce all over it,

Correct! Sauce not needed, let the wine shine on a relatively bland piece of meat.

I’m with you guys, though I do like a simple mushroom sauce (crimini/chanterelle, butter, white wine, a touch of mustard) sometimes.

All those sweet sauces would mess with most wines I’d want to drink.