Filets Mignons With Port Wine Glaze

Ingredients

• 2 filet mignon, each about 1 1/4 inches thick
• 1/2 cup tawny port
• 1/4 cup red wine vinegar
• 1/2 teaspoon Dijon mustard (I use Grey Poupon Country Dijon)
• 1 1/2 teaspoons olive oil

Directions

1. 1

   Pat filets dry with paper towels and season with salt and pepper. Whisk together Port, vinegar, and mustard, in a small bowl, until well combined.

2. 2

   In a non-stick skillet heat olive oil over medium-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.

3. 3

   Note: I love this glaze and have doubled the recipe for the glaze with good results.