I learned a lot about cooking meat from my late husband Mark Peel. He learned a lot from his old boss and mentor Wolfgang Pick. So for inspiration I use one of his recipes from “Wolfgang Puck #easyrecipes Makes it Easy” co written by Martha Rose Shulman who worked on Mark’s last book. This sauce is Devine! Make it often. Like a fab French Bistro.
Ingredients:
4 filets mignons, trimmed of excess fat, Kosher salt and freshly ground pepper. 2 tbs extra-virgin olive oil, 1/2 cup port wine. 1/2 cup heavy cream. 1 tbs dijon mustard. 2 tbs unsalted butter, cut into pieces. 1 tbs chopped fresh flat-leaf parsley or chives.
