2 (6 oz.) beef filets
2 tbsp. butter
3 shallots, minced
1/2 c. port
1/2 c. cream
3 tbsp. dijon mustard

Over medium heat, saute the filets in the butter until evenly brown on both sides and done to your liking. Remove filets from pan and keep warm. Add shallots to pan and while scraping up brown bits, add the port. Let it reduce by half. Add the cream and reduce to thicken lightly. Remove from heat and add the mustard. Serve immediately with the filets for a truly elegant dinner for two.

Serves 2.