3 filet mignons with port wine glaze Recipes

beef marrow bones, beef stock or canned beef broth, dry red wine, ruby port, filet mignon steaks (about 1 inch thick ), olive oil, unsalted butter, assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced, shallots, thinly sliced, minced garlic, tomatoes, seeded, diced, chopped fresh parsley, glazed onions

filet mignon, each about 1 1/4 inches thick, tawny port, red wine vinegar, dijon mustard (i use grey poupon country dijon), olive oil