Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Beurre manie:

Directions

 made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon al lpurpose flour 

Flat leafed parsley sprigs for garnish

To prepare the filets: In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Saute the filets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce. In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper. Cut the filets mignons into 1/4 inch thick slices, divide the slices among 4 plates, and spoon the sauce over them

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