Tokay Mustard Sauce with Vegan Filet Mignon

I follow a wonderful blog called The Iowa Housewife.  It's not a vegan blog.  It's a "life" blog.  Sue and her sister Myrna post delicious recipes.  Sue cooks and Myrna bakes. (OK, that's simplifying it, but they are very talented!)  And although blog isn't vegan, I have gotten wonderful recipes from this blog.  It's probably my favorite blog.  It's one of those blogs that I can get lost in for an hour and be delighted with the cooking tips, recipes, and stories that are posted.

Tonight was one of those nights that I got lost on Sue's blog and ran across a recipe for Cognac Mustard Sauce that I wanted to modify for my Vegan Filet Mignon.  And, I did!  It doesn't look as elegant as Sue's sauce, which is a deep, rich brown, but it was extremely tasty.  Since I made 6 Vegan Filet Mignon on Christmas Day and I only ate 1, I thought I should find tasty recipes to use the rest in.  (I froze 4 portions.)

The sauce is pretty easy to pull together.  Melt the Earth Balance in a measuring cup in the microwave and then combine all of the other ingredients.  I used a Tokay port wine, since I didn't have any cognac.  Tokay has a raisin and tapioca taste to me, so I thought it would work.  I sliced the Vegan Filet Mignon, placed it in a skillet, and poured the Tokay Mustard Sauce over the seitan and cooked it on medium for about 5 minutes.

While I made the sauce and warmed it with the seitan, I had thrown 3 scoops of an organic brown rice blend (bulk section of Whole Foods) in my rice cooker.  I added a No-Beef Bouillon cube to the water along with 1 teaspoon of Earth Balance, so the rice wouldn't foam up.

When the rice flipped to "warm," I was ready to dish up my plate and eat.  I had sliced Vegan Filet Mignon with Tokay Mustard Sauce and brown rice.  I posted my modified recipe of Sue's Cognac Mustard Sauce below.

Tokay Mustard Sauce

4 teaspoons Earth Balance

2 tablespoons SO Delicious Coconut Milk Creamer

2 tablespoons Tokay (port dessert wine)

2 teaspoons coarse ground Dijon mustard

4 teaspoons vegan Worcestershire sauce

Vegan Filet Mignon, thinly sliced

Melt the Earth Balance in the microwave and then add the remaining ingredients.  Whisk together (will look a little grainy).  Slice the seitan and put it in a skillet.  Pour sauce over the seitan and heat through, about 5 minutes or so.  

Thanks to Iowa Sue for a wonderful recipe!!!  :)