Filet Mignon with Port and Mustard Sauce

4 (4oz. each) filet mignon steaks, trimmed
1/4 tsp. salt
1/4 tsp. white pepper
1/2 cup port or other sweet red wine
3 tablespoons chopped shallots
1/2 cup beef broth
1 tbsp. Dijon mustard

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to
pan; cook 3½ minutes on each side or until desired degree of doneness.
Remove steaks from pan; cover and keep warm.

Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates,
scraping pan to loosen browned bits. Stir in broth; cook until reduced to
1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks
with sauce.

4 servings