Filet Mignon with Cranberry Sauce

This filet mignon with cranberry sauce sounds complicated, but it's not! Served with a sauce of cranberries that make a dish with a wonderful combination of flavors.


Serves 4

  • 4 beef steaks

  • 1 orange

  • 1 cup fresh or frozen cranberries

  • 1 tsp grated fresh ginger

  • 1 thyme sprig, plus extra to garnish

  • 1 tsp Dijon mustard

  • 2/3 cup white wine

  • 2 tsp olive oil

  • 2 shallots, finely chopped

  • 2 cloves of garlic, sliced

  • salt and black paper



1. Pare the rind from the orange, then cut into very fine strips. Blanche the strips in a small pan of boiling water for about 5 minutes, until tender. Drain the strips and refresh under cold water.

2. Squeeze the juice from the orange, then pour into a small pan. Add the cranberries, ginger, thyme sprig and mustard.. Cook over low heat for about 15 minutes, stirring occasionally, until the cranberries are just tender.


​3. Heat the oil in a heavy frying pan, add the steak and cook over high heat for 2-3 minutes.

4. Turn over the steaks and add the wine and the shallots to the pan. Cook the steaks on the other side for 5-6 minutes on whether you like rare or medium-cooked meat.

​​5, Just before the end of cooking, pour in the sauce and add the strips of orange rind. Allow the sauce to bubble for a few seconds to thicken slightly. Adjust the seasoning to taste.

​“One cannot think well, love well, sleep well, if one has not dined well“- ​​Virginia Woolf, A Room of One's Own​​​

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