Filets Mignons with Port Wine Glaze


  • ½ cup Tawny Port
  • 2 filets mignons
  • ¼ cup red-wine vinegar
  • 1 ½ teaspoons olive oil
  • ½ teaspoon Dijon mustard

Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well. In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transf...

View full recipe at Epicurious


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