Filets Mignons with Port Wine Glaze

• 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

1. Pat filets dry and season with salt and pepper.
2. In a small bowl whisk together Port, vinegar, and mustard until combined well.
3. In a non-stick skillet heat oil over moderately 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.

filets mignons, tawny port, redwine vinegar, mustard, olive oil

Taken from www.epicurious.com/recipes/food/views/filets-mignons-with-port-wine-glaze-13046 (may not work)