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Filet Mignon With a Fig and Marsala Sauce – Perfect for a romantic dinner!


How to cook filet mignonHello there friends, today I am going to show you how to cook a Filet Mignon with a fig and marsala sauce, delicious! This is one of the most popular cuts of beef, and for good reason. This lean and tender cut is full of flavor, and when cooked properly, it can be absolutely delicious. Perfect for a romantic dinner!

So how do you cook the perfect filet mignon? Follow these simple tips, and you’ll be well on your way to cooking this delicious, mouth watering steak!

For the Stuffed Potatoes: click here

For the Portobello Mushroom: click here

For the Asparagus Tips: click here


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Printable Recipe

Filet Mignon Dinner

Servings 2 Servings


  • 2 Filet Mignon, the Chef used 7 ounces each

Make the Sauce:

  • 2 ounces Sweet Butter
  • 2 tablespoons Shallots finely chopped
  • ¼ cup Dried Figs chopped into small pieces
  • 1 tablespoon Fresh Tarragon chopped, if using dry use ½
  • 2 tablespoons Aged Fig Vinegar, if you do not have an aged vinegar just skip it
  • 8 ounces Dry Marsala, Madeira or Port wine (*plus 2 tablespoons for the end)
  • 2 to 3 cups Beef Stock
  • 1 or 2 tablespoon of Cornstarch diluted in 2 tablespoons water
  • 2 to 3 ounces Sweet Butter for the end to add to the Sauce


Preheat Oven to 425ºF / 220ºC

  • Salt and Pepper the Filet.
    In a cast iron or in an oven proof frying pan, heat some clarifies butter or a high smoked point oil like vegetable or avocado oil.  When hot, sear the filets on both sides until beautifully golden brown and transfer to the preheated oven.
  • While the filets are in the oven,  make a quick sauce.
  • In a sauce pan, heat some butter and sauté the shallots until light golden brown, add the figs, tarragon, wine and Beef stock.  Bring to boil and reduce heat to low and keep cooking for about 10 minutes.
  • Take the filet out of the oven when cooked to your liking and let them rest on the cutting board while finishing the sauce and vegetables.
  • Remove the extra butter from the pan where the steaks cooked and deglaze that pan with a couple tablespoons of Marsala* to release all the fond in the bottom and pour that wine into the sauce. 
  • Adjust the consistency of the sauce with a little cornstarch and of course add as much butter as you see fit. To plate be sure to refer to the video.


For the Fig Balsamic Vinegar:  click here
For the Reduction / Saucier Pan:  click here
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