Filet Mignon with Mustard Caper Sauce

By Heritage330

Ingredients

• 4 6-ounce beef tenderloins
• 1/2 teasppon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons finely chopped fresh shallots
• 1/3 cup dry white wine
• 1/3 cup beef broth
• 1/3 cup whipping cream
• 3 tablespoons capers
• 1 tablespoon dijon mustard

Preparation

Step 1

Sprinkle steaks with salt and pepper. In non-stick skillet over high heat, heat oil until very hot. Add steaks and cook without turning, until browned, about seven minutes. Turn steaks and cook seven minutes longer for medium rare or until desired doneness. Transfer to plates; keep warm.

Add shallots to drippings in the pan; cook 30 seconds. Stir in wine; cook stirring until browned bits are loosened from the bottem of the skillet. Stir in broth and boil one minute. Stir in cream; boil one minute longer. Stir in capers and mustard.

To serve, sppon sauce over meat.