Preparation Time 30 minutes
Cooking Time about 40 minutes
1 Sauce Heat the butter and sauté the onion, celery and carrot until they are soft. Add the flour and cook for approximately two more minutes, stirring.
2 Stir in the cranberry juice, a little at a time. Then add the port, vinegar, chicken stock and cinnamon sticks. Bring to the boil and then cover and simmer for 20 minutes. Remove the cinnamon sticks and discard them.
3 Transfer the mixture to a liquidiser and blend until smooth. Strain if necessary. Return to the saucepan and reheat. Add the cranberries. Remove from the heat, cover and set aside.
4 Rub the fillets with the mustard. Drizzle with a little olive oil and then season with freshly ground black pepper and a little salt. Fry or grill the fillets until golden brown on all sides and cooked through. Set them aside to rest for 10 minutes.
5 Slice the fillet into medallions and serve with the sauce. Accompany with vegetables and couscous or potatoes.
Words and image: Ideas magazine