4 6 oz filet mignons
2 T olive oil
1/2 c port wine
1/2 c heavy cream
1 T dijon mustard
2 T unsalter butter
1 T Italian parsley
1 Shallot

Heat oil until smoke.
cook steaks 4 min both sides for med rare

Move meat aside and cover w/ foil
Pour off most of the fat.

Deglaze pan with the port.
Add the shallots until they begin to soften.
Turn down heat so no boiling and stir in cream.

Simmer mixture until it coats the back of a spoon.
Whisk in mustard and butter.  Season with salt and pepper.

Stir any juices from the steak plate back into the sauce.

Spoon pan sauce over steaks and serve.



