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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews


February 20, 2016
I've made this for filet mignon and NY strip.  I prefer to sear in the pan then finish the steaks on our Traeger grill while I prepare the sauce.  More time is needed to reduce the sauce and concentrate the flavors.  But this is very good and I would serve it to guests.

ReginaN's Review

May 08, 2013

ktleyed's Review

March 10, 2013
This wasn't bad, but I really wasn't fond of the taste of the sauce, probably will not make again.

koriander's Review

September 01, 2012
Very good, and will definately make again! I made as directed, but used malbec since i didn't have port. Served with Creamed Spinach and Mushrooms (also an excellent CL recipe, 2012), and baked potatoes. The touch of dijan was an unexpected but tasty addition in the sauce. My husband suggested next time try to cook filets at a higher temp, shorter time on our stove because the crusty edge was that good. I used Carrol's filets, wrapped in bacon, and drained the extra fat. yummy! Served w Sawyer Heritage, but many reds would work with this recipe.

carolfitz's Review

June 15, 2012
With little notice, needed a quick & simple-but-adult dinner and found this recipe using the "5 ingredients" search. Made to direction except to cut cooking time began the shallots & port in a saucepan while the steaks cooked. When the steaks came out to rest, deglazed that skillet with the broth and added to the shallots. Served with smashed red skin potatoes, steamed asparagus and romaine salad.

HotAppleC's Review

January 30, 2011
This was fine, but nothing special.

bellanotte's Review

January 26, 2011

Belladonna714's Review

August 18, 2010
This was just plain delicious! I did need to finish them in the oven though even for rare, and I forgot to add the dijon mustard in the end and it was still so yummy! I would make this for guests. I served it with CL truffle-parmesan mashed potatoes, (also a 5* recipe) and steamed green beans.

rebeccacooper's Review

January 01, 2010
Delicious meal! Rave reviews from my guests. I served as suggested, with sour cream mashed potatoes and green beans.

dory92064's Review

December 23, 2009
This sauce has great flavor and so very easy to make. We had some grilled filet mignon left over that I wanted to 'dress up' -- this sauce was perfect. The steaks were a little undercooked, so I re-heated them for a very short time in a little butter to get some browned bits for the sauce. The sauce is definitely a keeper.