Last night I made a baked potato and filet mignon. Here is the sauce I poured over the filet mignon:
splash of red wine (less than 1/4 c)
splash of worcestershire sauce
Let the above simmer for a while. It will start to slightly reduce.
I added a squirt of dijon mustard and a tad of milk and kept it on heat and kept stirring.
I should have used cream if anything. The dijon mustard kind of separated - never really got rid of the bits and blobs look. It tasted pretty good though!
13 hours ago