Port Wine Plum Filet Mignon finished and ready to serve

Port Wine Plum Filet Mignon

Save, rate, and make it yours

Optional account features. You can still read every recipe without logging in.

Your rating
Quick Answer

Port Wine Plum Filet Mignon sears and roasts filets, then finishes them with a jammy pan sauce of fresh plums, ruby port, and thyme.

Jump to Recipe

Ruby port and ripe plums make a sauce that's deep, wine-dark, and just jammy enough to feel luxurious. Spooned over a tender filet, it's the kind of thing you'd expect at a white-tablecloth restaurant, built in a skillet in under 40 minutes.

Sear the filets, roast them to temperature, then build the sauce while they rest. Let the plums break down into the port so the sauce turns silky, and finish with butter for that glossy, professional sheen.

Prep15 minutes
Cook22 minutes
Total37 minutes
Serves2 servings
DifficultyMedium

Ingredients

  • 2 filet mignon steaks, 7–8 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 2 ripe red plums, diced
  • ⅓ cup ruby port
  • ½ cup beef stock
  • 1 tablespoon balsamic vinegar
  • 1 small shallot, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter

Instructions

  1. 1Season and sear the filets for 3 minutes per side.
  2. 2Transfer to a 425°F oven for 4–7 minutes, until 125–135°F. Rest for 8 minutes.
  3. 3Cook the shallot in the skillet for 1 minute.
  4. 4Add the plums, port, stock, balsamic, and thyme. Simmer for 6–8 minutes.
  5. 5Whisk in the butter and spoon the sauce over the filets.

Pro Tips

  • Use ripe, soft plums — they melt into the sauce. Firm, underripe ones stay chunky and don't release their sweetness.
  • Reduce the port and stock until the sauce lightly coats a spoon before adding butter, so it clings to the steak.
  • Rest the filets fully before saucing; cutting a lean, tender cut too early costs you all its juice.

Substitutions

ruby port → dry red wine plus 1 teaspoon sugar Port is sweeter and richer; the sugar helps a dry red stand in.
red plums → pluots, black plums, or halved fresh cherries Any soft stone fruit works; adjust sugar to taste.
filet mignon → thick-cut top sirloin or strip steak Both suit the pan sauce; adjust cook time to the cut.

Storage Instructions

Store leftover filet and sauce in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of stock to loosen the sauce.

Make Ahead

The plum port sauce can be made a day ahead and rewarmed; whisk in fresh butter before serving. Cook the filets fresh.

Frequently Asked Questions

Can I make Port Wine Plum Filet Mignon ahead of time?

The plum port sauce can be made a day ahead and rewarmed; whisk in fresh butter before serving. Cook the filets fresh.

How do I store leftover Port Wine Plum Filet Mignon?

Store leftover filet and sauce in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of stock to loosen the sauce.

Can I freeze Port Wine Plum Filet Mignon?

The sauce freezes well for up to 2 months. Cooked filet can be frozen but loses tenderness, so fresh is best.

What should I serve with Port Wine Plum Filet Mignon?

A potato purée or celeriac mash catches the jammy sauce, with sautéed greens alongside. A glass of the same port makes a fitting pour.

Can I adjust Port Wine Plum Filet Mignon for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Port Wine Plum Filet Mignon?

Use ripe, soft plums — they melt into the sauce. Firm, underripe ones stay chunky and don't release their sweetness.

How long does Port Wine Plum Filet Mignon take?

About 37 minutes from start to finish, including 22 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

You Might Also Like

Smoked Gouda Jalapeño New York Strip Smoked Gouda Jalapeño New York Strip Za’atar Brown Butter Ribeye Za’atar Brown Butter Ribeye Roasted Red Pepper Romesco Filet Mignon Roasted Red Pepper Romesco Filet Mignon Pickled Cherry Bourbon Cowboy Ribeye Pickled Cherry Bourbon Cowboy Ribeye Truffle Soy New York Strip with Crispy Garlic Truffle Soy New York Strip with Crispy Garlic Blackberry Bourbon Ribeye with Cracked Pepper Blackberry Bourbon Ribeye with Cracked Pepper

Finish With Dessert

No Bake Cookies: Chocolate Oatmeal Done Right

Try this next

No Bake Cookies: Chocolate Oatmeal Done Right

View recipe →