Steak Harwood – Harry’s Continental Kitchens
- 2 4-ounce filet mignons, seasoned with Harry's Rub Sauce
- 1 tablespoon butter
- 1 pinch chopped garlic
- 1 pinch chopped shallots
- 2 ounces Dijon mustard
- 2 ounces brown sugar
- 6 ounces port wine
- 2 ounces demi-glaze
Season fillets with Harry's Rub, and sear on both sides.
Top each with mustard and brown sugar.
Finish in a hot oven to caramelize sugar, and cook to required temperature. (according to foodsafety.gov, minimum internal temperature of beef should be 160 degrees Fahrenheit.)
Sautée shallots and garlic with butter.
Deglaze pan with wine and demi-glaze and reduce sauce.
Top fillets with sauce.