Looking for a recipe in an old Bon Appetit (5,569 views)

epicurious refers to the feb. 1992 bon appetite and here is what they posted:
FILET MIGNON WITH RED WINE SAUCE
Submitted by mlboom Updated: October 02, 2015
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Yield
6 people

Ingredients

3 cups dry red wine
3 Tbsp Cognac
3 shallots, chopped
1 tsp chopped fresh thyme or 1 tsp dried, crumbled
6 six oz filet mignon steaks
4 cups beef stock of canned unsalted broth
4 Tbsp. olive oil
5 Tbsp. chilled unsalted butter, cut into pieces

Preparation

Whisk first 4 ingredients in lg bowl. Divide steaks between 2 glass baking dishes. Pour marinade over. Cover and refrigerate overnight. Remove steaks from marinade and pat dry. Transfer marinade to heavy lg saucepan. Boil until reduced to 1 cup, about 20 minutes. Add stock and boil until reduced to 1 1/4 cups, about 20 minutes. (can be prepared 4 hours ahead. Cover and refrigerate steaks and sauce separately. Bring steaks to room temp before continuing) Divide oil between 2 heavy lg skillets and place over high heat. Season steaks with salt and pepper. Add 3 steaks to each skillet and brown on both sides. Reduce heat to med high and cook to desired doneness, about 4 min. per side for medium-rare. Tent with foil to keep warm. Add half of sauce to each skillet and bring to boil, scraping up any browned bits. Transfer contents of both skillets to one skillet and bring to simmer. Add butter and whisk until melted. Spoon sauce over steaks and serve. Bon Appetit February, 1992 6 servings

Is this Mustard Cream Sauce similar to your lost recipe?

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

probably not this one...this is december and not sure what year, but the sauce looks super easy:
Roast Beef Tenderloin with Horseradish Cream

Recipe from: Bon Appetit by Alison Attenborough
Serves: 8-10

Ingredients:
HORSERADISH CREAM

1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
1 1/2 tablespoons (or more) drained prepared horseradish
1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
Kosher salt

BEEF

3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons freshly ground pink peppercorns
3-pound center-cut beef tenderloin at room temperature
1 bunch fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter

Directions:
1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired. Cover; chill until needed. DO AHEAD TIP: Sauce can be made 3 days ahead.

2. Combine first 5 ingredients and rub all over meat, pressing to adhere.
DO AHEAD TIP: Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let stand at room temperature for 1 hour before continuing.

3. Preheat oven to 400°F. Scatter rosemary over bottom of a large roasting pan. Heat oil and butter in a 12 inches cast-iron skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.

4. Roast meat until an instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, about 30 minutes. Transfer to a carving board. Let rest for 5 minutes. Thinly slice tenderloin. Serve with Horseradish Cream.

Thanks Wallycat!! I did see where I can buy the the Feb 1992 issue on ebay but I'm not even sure that's the right year so I don't want to spend the money only to be disappointed. I've looked at a lot of recipes and I'm thinking the one I made must have had brandy in it even though I thought initially it didn't. While we're not big brandy drinkers I used to keep some on had for ice cream drinks.

What is Eat Your Books? I came across it in my search but wasn't sure exactly what it is.

hmmmmm, so if you're not sure it was 1992, the index may not be helpful.
I found this:
www.bonappetit.com/recipe/grilled-filet-mignon-brandy-mustard-sauce

or www.bonappetit.com/recipe/beef-tenderloin-steaks-with-mustard-cognac-sauce (and maybe you left the port out??)

I just got this "welcome' email from them and it helps explain what eat your books does. Hope it is ok I"m posting it here:
Welcome to Eat Your Books! We’re so happy to have you as part of our community of cookbook lovers. We know Eat Your Books will help you find new recipes you love in the cookbooks you already own.

Eat Your Books helps you cook more and look less by cataloging and organizing your existing cookbook collection, food magazine subscriptions, and favorite blogs. Plus, you can add your own recipes to the collection. Then, our powerful search tools let you search your own recipe collection (we call it a Bookshelf) by ingredient, cuisine, cookbook, and more!

It’s important to understand that the recipes themselves will not appear in Eat Your Books search results. Instead, Eat Your Books will tell you where to find the recipe in your own cookbooks and/or food magazines.

Over the next 30 days, we’ll send you emails to help you make the most of your Free Membership.

If at any time you have questions about Eat Your Books, you can email us at info@eatyourbooks.com.

I'll see if the eat your books site will index it and let you know. Or if BA replies to my plea....we'll figure this out.

You could just make all the sauces and have a splurge fest and see how your tastes developed since the original :-)

That's cheaper than just the mag - definitely the way to go! This recent search for the recipe all started when we were watching Chopped the other night. One of the ingredients was steak and one judge mentioned that mustard went really well with steak. I said that I didn't necessarily think the two went together and DH said, "Remember that filet mignon recipe with that cream sauce you used to make - didn't it have mustard in it? That was one of the best dishes I've ever eaten." So of course I am determined to find it!

Thanks for all your help!

I just saw this -- I have the Feb 92 BA (with chocolate raspberry tartlets on the cover) and it has a Filet Mignon with Red Wine Sauce in the RSVP section. It is the recipe wallycat posted above with from Epicurious.  The same issue has a Pork Medallions with Green Peppercorn Sauce that is made with Dijon Mustard.  Think it might be that sauce?  

Pork Medallions with Green Peppercorn Sauce

1 1/2 lbs pork tenderloin, cut into 1 inch medallions (about 16 pieces)
3 T butter
3 shallots, minced
1 1/2 c chicken stock or low salt canned broth
1 T drained green peppercorns in brine
1 1/2 tsp minced fresh thyme or 1/2 tsp dried, crumbled
2 tsp Dijon mustard
1/3 cup whipping cream
fresh thyme leaves for garnish

Flatten pork slightly with palm of hand.  Sprinkle with salt and pepper.  Melt 2 T butter in heavy large skillet over med high heat.  Add porka nd cook until brown, about 3 minutes per side.  Transfer to plate. 
Melt remaining 1 T butter in same skillet.  Add shallots and saute about 2 min.  Add stock, peppercorns and minced thyme and boil until reduced to 3/4 cup, about 10 min.  Whisk in mustard, then cream.  Season with salt and papper.  Return pork and collected juices to pan.  Simmer until pork is cooked nad sauce thickens, about 3 min.  Divide among plates.  Sprinkle with fresh thyme leaves

Hey Beth And Wallycat,

Thank you both so MUCH! I don’t think it was either of those recipes so it must not have been that issue but that one for the pork looks very close so I’m going to try it so thank you Beth! After I saw the recipe I Googled green peppercorns and found a very similar Bon appetit recipe using filets and beef broth instead of chicken: www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687

Our anniversary is coming up so I will make it in a couple of weeks if I can find the peppercorns.

Thanks again to you both!

Post back to let us know. If I hear anything more from Bon Appetit, I'll update.

Oooh - thanks Sunandsand! That very well may be it. It doesn’t contain broth which a couple of the others did and I don’t remember that in the recipe I’m looking for. Of course there’s a lot of things I don’t remember over the last 30 years .

Thanks for posting this and welcome to the boards. It looks like this is your first post.