Filets Mignons with Mustard Port Sauce
| Yield: | 1 servings |
| Categories: |
| 2 | tb | Olive oil |
| Four; (5 to 6ounce) filets | ||
| ; mignons (each about | ||
| ; 1 1/2 inches thick) | ||
| 3 | tb | Minced shallot |
| 1/3 | c | Tawny Port |
| 2/3 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 1/2 | ts | Dijonstyle mustard |
| Beurre manie made by kneading together 1 | ||
| ; tablespoon softened unsalted butter | ||
| ; and 1 tablespoon allpurpose flour | ||
| Flatleafed parsley sprigs for garnish |
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