Filet Mignon with Mustard-Caper Sauce

By Stuart

Ingredients

• 3 tablespoons butter
• 6 beef tenderloin steaks (1- 1 1/2 thick)
• 1/2 cup dry vermouth
• 2 tablespoon chopped green onion
• 1/2 cup water
• 1/2 cup whipping cream
• 2 tablespoons capers, drained
• 2 1/2 teaspoons prepared mustard
• 1 teaspoon salt
• 1 beef-flavored bouillon cube

Preparation

Step 1

In skillet over med-hi heat butter.
Cook filets until underside is brown about 4 minutes. Turn, cook about 5 minutes longer for rare. Keep warm.

Reduce heat to medium. To drippings in skillet add vermouth and green onions. Cook 2 minutes, stirring to loosen brown bits on bottom of skillet. Stir in water and remaining ingredients. Heat to boiling.

Good source of niacin and iron.