Pan-Seared Filet Mignon with Cabernet Sauce

By yollymg

Ingredients

• 4 Tbls (1/2 stick) chilled butter
• 4 Filet Mignon steaks (about 4 oz each)
• 1/3 cup chopped shallots
• 2/3 cup Cabernet Sauvignon
• 1 generous Tbls of drained capers
• 1 Tbls Dijon mustard
• 1/3 cup chopped fresh parsley

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. Melt 1 Tbs butter in heavy large skillet over medium-high heat. Sprinkle both sides of the steaks with salt and ground black pepper.

Add to skillet and cook to desired doneness, about 4 min per side for medium. Transfer steak to plates.

2. Melt 1 Tbs butter in same skillet over medium-high heat. Add shallots and saute for 1 min. Add wine, capers and mustard, simmer until slightly thickened, about 2 min. Stir in parsely.

Reduce heat to medium-low. Whisk in remaining 2 Tbls butter. Season sauce with salt and pepper. Spoon over steaks.