Filet Mignons With Port Wine Glaze

• 2 filet mignon, each about 1 1/4 inches thick
• 12 cup tawny port
• 14 cup red wine vinegar
• 12 teaspoon Dijon mustard (I use Grey Poupon Country Dijon)
• 1 12 teaspoons olive oil

1. Pat filets dry with paper towels and season with salt and pepper.
2. Whisk together Port, vinegar, and mustard, in a small bowl, until well combined.
3. In a non-stick skillet heat olive oil over medium-high heat until hot but not smoking and cook filets 4 minutes.
4. Turn filets and cook 4 minutes more for medium-rare.
5. Transfer filets to a warm platter.
6. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons.
7. Serve filets with glaze.
8. Note: I love this glaze and have doubled the recipe for the glaze with good results.

filet, tawny port, red wine vinegar, country, olive oil

Taken from www.food.com/recipe/filet-mignons-with-port-wine-glaze-297483 (may not work)