Filet Mignons With Port Wine Glaze |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I got this recipe out of a Gourmet Magazine in 1995. The recipe is so good I've hung onto it for that long! This is a perfect solution for when you want steak but the weather is too nasty out to grill. 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. 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. 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. Note: I love this glaze and have doubled the recipe for the glaze with good results.
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