• 2 filets mignons, each about 1 1/4 inches thick
• 1/2 cup Tawny Port
• 1/4 cup red-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons olive oil

Preparation:

Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.

Serves 2.

From Gourmet October 1995

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Photography by sanctumsolitude