Filet Mignons With Port Wine Glaze
"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."
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in northern Minnesota with my husband. We have a dog, Buddy, who is a shepherd-collie mix. We also have a cat, Tigger, who is a brown Tabby. We both like to cook, but I'm the one that gets our meals on the table on a daily basis. My husband enjoys his role as reviewer/critic. I know a recipe is worthy of a 5-star review when my husband gives me a "top shelf, baby" after finishing his meal. If I don't hear that phrase, it just isn't a 5-star recipe. So far, I've always agreed with his reviews. If I ever think he's wrong, I'll have to rethink our system!
I've never been a really good cook, but I've always been great at following directions. Thanks to recipezaar, I just have to find the great recipes and they make me look good! It really doesn't get any better than that!
