Ingredients Jump to Instructions ↓

  1. 6 Beef filets,

  2. 1" thick - (4 to 6 oz ea) - trimmed, rinsed, And blotted dry

  3. 6 tablespoons 90ml Olive oil - plus more

  4. 2 tablespoons 30ml Dijon mustard

  5. 2 tablespoons 30ml Minced basil

  6. 1 tablespoon 15ml Minced garlic

  7. 1 tablespoon 15ml Fresh rosemary Coarse salt - to taste Freshly-ground black pepper - to taste Cranberry Port Sauce

  8. 12 Cipollinis - peeled (small)

  9. 1 Low-salt chicken broth - (14 1/2 oz)

  10. 1/2 cup 118ml Ruby Port wine

  11. 1 tablespoon 15ml Balsamic vinegar

  12. 2 tablespoons 30ml Sugar

  13. 1/2 teaspoon 2 1/2ml Minced rosemary

  14. 1/2 teaspoon 2 1/2ml Minced basil

  15. 3/4 cup 69g / 2.4oz Fresh cranberries

  16. 2 tablespoons 30ml Butter Coarse salt - to taste Freshly-ground black pepper - to taste Assembly

  17. 6 cups 660g / 23oz Crisped mixed greens - stems trimmed (baby spinach, watercress and arugula)

  18. 2 tablespoons 30ml Balsamic vinegar

  19. 2 tablespoons 30ml Extra-virgin olive oil Coarse salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place each filet on separate piece of plastic wrap on work surface. Combine 4 tablespoons olive oil, Dijon mustard, basil, garlic, rosemary, salt and pepper to taste in mini-processor and mix until thick. Use small spatula to spread mixture on both sides of filets, dividing evenly. Wrap each filet in plastic. Refrigerate at least 4 hours or up to 2 days. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. When oil is very hot, unwrap filets, lightly season with salt and pepper and sear 3 filets on 1 side, about 30 seconds. Use tongs to turn and sear other side, about 30 seconds more. Transfer to oiled shallow baking pan large enough to hold filets in single layer. Add 1 tablespoon oil to skillet and repeat with remaining filets. Keep filets up to 2 hours at room temperature, loosely covered. To serve, roast (room temperature) filets on rack set in lower third of oven, uncovered, at 400 degrees 10 minutes for medium-rare. For the Cranberry Port Sauce, put cipollinis, broth, wine, vinegar, sugar, rosemary and basil in medium nonstick skillet. Bring to boil over medium-high heat, then reduce heat and simmer, uncovered, 20 minutes. Add cranberries, stir well and simmer until onions are tender and sauce is slightly thickened, 10 more minutes. (Can be made several hours ahead and kept at room temperature. To serve, gently reheat. If mixture is too thick, add some water to get sauce-like consistency.) Set aside 2 tablespoons for greens. Add juices that have accumulated from searing filets. Stir in butter until melted. Add salt and pepper to taste. To assemble, put greens in large bowl; keep refrigerated. Combine 2 tablespoons reserved Cranberry Port Sauce, vinegar and oil. (Dressing can be made several hours ahead and kept at room temperature.) Toss greens with dressing until lightly coated. Season to taste with salt and pepper. Place filets on serving plates. Spoon Cranberry Port Sauce over filets, dividing evenly. Place 2 cipollinis next to each filet along with small, loose bouquet of baby greens. This recipe yields 6 servings. Each serving: 429 calories; 619 mg sodium; 84 mg cholesterol; 27 grams fat; 10 grams carbohydrates; 31 grams protein; 1.15 grams fiber.


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