Pecan Crusted Filet Mignon

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1/2 cup pecans, toasted

1/2 cup flour

1 whole filet mignon, trimmed

Vegetable oil

1/2 cup Dijon mustard

Salt and pepper, to taste

Port wine sauce, recipe follows

1/4 cup chopped shallots

3 ounces butter

1 tablespoon peppercorns

6 ounces Port wine

1/8 cup balsamic vinegar

1/4 bunch fresh thyme, leaves

1 1/2 quarts demi-glace

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