Filet Mignons With Port Wine Glaze

1. 1

   Pat filets dry with paper towels and season with salt and pepper.

2. 2

   Whisk together Port, vinegar, and mustard, in a small bowl, until well combined.

3. 3

   In a non-stick skillet heat olive oil over medium-high heat until hot but not smoking and cook filets 4 minutes.

4. 4

   Turn filets and cook 4 minutes more for medium-rare.

5. 5

   Transfer filets to a warm platter.

6. 6

   Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons.

7. 7

   Serve filets with glaze.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.