INGREDIENTS

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 fillets mignons, turning them on both sides
and the edges, for 4  to 6 minutes more for medium-rare 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
1/4-inch-thick slices, divide the slices  among 4 plates, and spoon the
sauce over them. Garnish the fillets  mignons with the parsley and
serve them with the red onion confit.  To prepare confit:  In a heavy
skillet cook the garlic and the shallot with the thyme and  salt and
pepper to taste in the oil over moderately low heat,  stirring, until
the shallot is softened. Add the red onion and cook  the mixture,
stirring for 5 to 10 minutes, or until the onion is very  soft. Add the
Port, the red wine, the sugar, and the vinegar and  simmer the mixture,
uncovered, for 5 to 10 minutes, or until almost  all the liquid is
evaporated. Stir in the parsley and salt and pepper  to taste and cook
the mixture, stirring, for 1 minute. The confit may  be made 1 day in
advance, kept covered and chilled, and reheated.  Makes about 1 cup.
Serves 4.  Gourmet January 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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