| | FOR THE FILETS |
| 2 | tb | Olive oil |
| | Four; (5- to 6-ounce) |
| | ; 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 | Dijon-style mustard a beurre manie made |
| | ; by kneading together 1 tablespoon |
| | ; softened unsalted butter and 1 |
| | ; tablespoon all-purpose flour |
| | Flat-leafed parsley sprigs for garnish |
| | FOR THE CONFIT |
| 1 | tb | Minced garlic |
| 1/4 | c | Minced shallot |
| 1/2 | ts | Dried thyme; crumbled |
| 1 | tb | Olive oil |
| 2 1/2 | c | Thinly sliced red onion |
| 1/4 | c | Tawny Port |
| 1/2 | c | Dry red wine |
| 1 | ts | Sugar; or to taste |
| 1 | tb | Balsamic vinegar; or to taste |
| 3 | tb | Minced fresh parsley leaves |
