Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

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

　　

Step 2

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.