Fillet Mignon with Port Wine Glaze
- 2 filet mignons, each about 1-1/4 inc
- 1/2 cup tawny Port
- 1/4 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1-1/2 teaspoon olive oil
Pat filets dry and season with salt and pepper. In a small bowl whisk
together Port, vinegar, and mustard until combined well.
In a non-stick skillet, heat oil over moderately high heat until hot but
not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more
for medium-rare. Transfer filets to a warm platter. Pour Port mixture
carefully down side of skillet and boil, stirring, until reduced to about 2
tablespoons. Serve filets with glaze.