Filet Mignon with Port and Mustard Sauce

Port wine and Dijon mustard are combined in a hot and sweet sauce, which can be used to fill this 15-minute steak.
Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the steaks on both sides with salt and pepper. Transfer the steaks to the skillet; cook for 3 1/2 minutes on each side or until desired browning. Remove the steaks from the pan, cover and keep warm.Add the port wine and shallots to the pan. Cook for 1 minute or until the liquid is almost evaporated, scraping off the pan to avoid browning the pieces. Pour in the broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; add mustard. Serve the steaks with the sauce.