Recipe by Northern Cook
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.
- 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 See How It's Made
- 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.
- 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.
- Note: I love this glaze and have doubled the recipe for the glaze with good results.