SARASOTA (WWSB) - Cold Cracked Filet Mignon with Port and Red Currant Sauce
1# Cleaned Filet Mignon Barrel
Fresh Grind Black Pepper.
1 bottle of Tawny Port 8-10 yr old (reserve 1/4 cup)
2 jars of Red Currant Jelly
2 teaspoons of cornstarch.
Preheat oven at 425 degrees:
Roll Filet liberally in Black Pepper, place on a cookie sheet pan and roast for 18 minutes. Remove from oven, should be rare to medium rare or 125 degrees in center. You may cook 4 minutes longer.
For the sauce, in a non-reactive sauce pot, heat port to a boil add Red Currant Jelly and whisk for 1 minute. Reduce heat to low-medium and continue cooking for 12 minutes, stirring every minute. Sauce should reduce by 1/3rd.
With reserved 1/4 cup of port add cornstarch to dissolve, add to sauce pot and cook additional 3 minutes whisking until well incorporated.
Slice Filet into 1/4 inches slices, arrange on a large platter and top with warm sauce.