How to make it

  • Knead butter and flour together to make beurre manie.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking.
  • Brown filets mignons patted dry and seasoned with salt and pepper for 2 minutes on each side.
  • Sauté filets turning on both sides and edges for 8 minutes.
  • Transfer to cutting board and let stand covered loosely with foil while making sauce.
  • In fat remaining in skillet cook shallot over moderately low heat stirring until softened.
  • Add Port and wine then boil mixture until it is reduced by two thirds.
  • Add broth then boil until reduced by half then strain mixture through fine sieve into small pan.
  • Whisk in mustard then bring to boil and add beurre manie slowly whisking until smooth.
  • Simmer sauce whisking occasionally for 2 minutes.
  • Whisk in any juices that have accumulated on cutting board and season with salt and pepper.
  • Cut filets into 1/4" thick slices and divide slices among 4 plates and spoon sauce over them.

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