Pan-Seared Filet Mignon

By ezunich

Ingredients

• 4 tbsp (1/2 stick) chilled butter
• 4 fillet mignon steaks (each about 4 oz)
• 1/3 cup chopped shallots
• 2/3 cup Cabernet Sauvignon
• 1 tbsp drained capers
• 1 tbs Dijon mustard
• 1/3 cup chopped fresh parsley

Preparation

Step 1

Melt 1 tablespoon butter in heavy large over medium-high heat. Sprinkle both of steaks with salt and generous of ground black pepper. Add skillet and cook to desired doneness, 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
Melt 1 tablespoon butter in same over medium-high heat. Add shallots; saute 1 minute. Add wine, capers and mustard; simmer until slightly thickened,
2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining lespoons butter. Season sauce with red pepper. Spoon over steaks.