Filet Mignon with Port and Mustard Sauce

Cooking spray
4 (4-ounce, 1" thick) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 cup port or other sweet red wine (or 1/2 cup no sugar added apple juice with 1 tsp vanilla extract)
3 tablespoons chopped and peeled shallots
1/2 cup fat-free, less-sodium beef broth
1 tablespoon Dijon mustard

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3-3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm.
3. Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
4. Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
5.Remove from heat; stir in mustard.
6. Serve steaks with sauce.

Makes 4 servings (serving size: 1 4-oz. steak and about 1 1/2 tablespoons sauce)

Goes great with mashed potatoes and fresh green beans! (As pictured)

Number of Servings: 1

Recipe submitted by SparkPeople user ASELIZAB.