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Filets Mignons With Mustard Port Sauce

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CATEGORY CUISINE TAG YIELD
Meats Cklive15 1 Servings

INGREDIENTS

2 T Olive oil
Four, 5 to 6ounce filets
mignons each about
1 1/2 inches thick
3 T Minced shallot
1/3 c Tawny Port
2/3 c Dry red wine
1 c Beef broth
1 1/2 t Dijonstyle mustard
Beurre manie made by
kneading together 1
tablespoon softened
unsalted butter
and 1 tablespoon
allpurpose flour
Flatleafed parsley sprigs
for garnish

INSTRUCTIONS

To prepare the filets:  In a heavy skillet heat the oil over moderately
high heat until it is  hot but not smoking and in it brown the filets
mignons, patted dry  and seasoned with salt and pepper, for 2 minutes
on each side. Saute  the filets mignons, turning them on both sides and
the edges, for 4  to 6 minutes more for mediumrare meat, transfer them
to a cutting  board, and let them stand, covered loosely with foil,
while making  the sauce.  In the fat remaining in the skillet cook the
shallot over moderately  low heat, stirring, until it is softened, add
the Port and the red  wine, and boil the mixture until it is reduced by
two thirds. Add the  broth, boil the mixture until it is reduced by
half, and strain the  mixture through a fine sieve into a small
saucepan. Whisk in the  mustard, bring the mixture to a boil, and add
the beurre manie, a  little at a time, whisking until the sauce is
smooth. Simmer the  sauce, whisking occasionally, for 2 minutes, whisk
in any juices that  have accumulated on the cutting board, and season
the sauce with salt  and pepper.  Cut the filets mignons into
1/4inchthick slices, divide the slices  among 4 plates, and spoon the
sauce over them.  Yield: 4 servings  Converted by MC_Buster.  Recipe
by: COOKING LIVE SHOW #CL9276  Converted by MM_Buster v2.0l.

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