Filet Mignon With Port And Mustard Sauce

• 16 ounces filet mignon steaks, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup port wine (or other sweet red wine)
• 3 tablespoons shallots, chopped
• 1/2 cup fat free low-sodium beef broth
• 1 tablespoon Dijon mustard

1. Heat a large nonstick skillet over medium-high heat.
2. Coat pan with cooking spray.
3. Sprinkle both sides of steaks with salt and pepper.
4. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
5. Remove steaks from pan; cover and keep warm.
6. Add port and shallots to pan.
7. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
8. Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
9. Remove from heat; stir in mustard.
10. Serve steaks with sauce.

filet, salt, black pepper, port wine, shallots, beef broth, mustard

Taken from www.food.com/recipe/filet-mignon-with-port-and-mustard-sauce-305216 (may not work)