This dish is perfect for the holidays. To pump up the flavor of the filet mignon, I like to serve it with a simple pan sauce made with pomegranate juice, Dijon mustard and beef stock. The pomegranate juice gives the sauce a delicious sweet and tangy flavor as well as a lovely rich, ruby color. Garnish the dish with pomegranate seeds for an elegant presentation as well as a delightful crunch.

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