Filet Mignon with Cabernet Sauce
* One Skillet
4 T. butter (divided use)
4 filet mignon steaks
1/3 cup chopped shallot (optional)
2/3 c. Cabernet Sauvignon
1 T. drained capers
1 T. Dijon mustard
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
Melt 1 T. butter in same skillet over medium heat. Add shallots; sauté 1 minute. Add wine, capers and mustard; simmer until slightly thickened, about 2 minutes. Reduce heat to medium-low. Whisk in remaining 2 tablespoons. Add salt & Pepper to taste. Spoon over steaks. Serve immediately with sauteed carrots and potato wedges or a salad of romaine wedges with blue cheese dressing,
Kid tip: serve the sauce on the side, sprinkle brown sugar on the carrots.
Notes: Always start with good quality ingredients.
Plowboys in Fountain Valley for an old-fashioned meat counter with prime & choice meats: