Prep 3 mins
Cook 10 mins
Source: Cooking Light "Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine."
- 16 ounces filet mignon steaks, trimmed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup port wine (or other sweet red wine)
- 3 tablespoons shallots, chopped
- 1⁄2 cup fat free low-sodium beef broth
- 1 tablespoon Dijon mustard
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Sprinkle both sides of steaks with salt and pepper.
- Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
- Remove steaks from pan; cover and keep warm.
- Add port and shallots to pan.
- Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
- Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
- Remove from heat; stir in mustard.
- Serve steaks with sauce.
Excellent! A really nice rich sauce that went wonderfully with mashed potatoes and a few vegies on the side. Reduction of the sauce took a bit longer than indicated, but I'd expected that and the few extra minutes gave the meat a perfect amount of resting time.
Very quick and easy to make. We enjoyed the flavours of this sauce and the bonus being low fat. I made exactly as posted but I guess if you wanted you could add some heavy cream but of course that would add to the calories....LOL Another keeper for us :)