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  • 4 (6oz.) Filet Mignon Mignon
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 shallot minced
  • 1 stick cold, unsalted butter cut into small pieces
  • 1/2 ripe avocado
  • Source Customer Submission


Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn. After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak. Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains, remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled 6oz 6oz Filet Mignon Mignon Mignon.