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Filet Mignon with Port and Mustard Sauce

Filet Mignon with Port and Mustard Sauce
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Yield

4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce)

Port wine and Dijon mustard team up for a sweet-and-sharp sauce to top this 15-minute steak.

Ingredients

  • Cooking spray
  • 4 (4-ounce) filet mignon steaks, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup port or other sweet red wine
  • 3 tablespoons chopped shallots
  • 1/2 cup fat-free, less-sodium beef broth
  • 1 tablespoon Dijon mustard

Nutrition Information

  • calories 217
  • caloriesfromfat 39 %
  • fat 9.3 g
  • satfat 3.4 g
  • monofat 3.6 g
  • polyfat 0.5 g
  • protein 24.3 g
  • carbohydrate 3.8 g
  • fiber 0.1 g
  • cholesterol 70 mg
  • iron 3.4 mg
  • sodium 361 mg
  • calcium 17 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine.