Pan-Seared Filet Mignon with Cabernet Sauce
Source: Bon Appétit | October 2001
Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.
4 T (1/2 stick) chilled butter, divided
4 filet mignon steaks
kosher salt and fresh ground pepper
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers (can be optional)
1 T Dijon mustard
1/3 cup chopped fresh parsley
Melt 1 T butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper.
Add to skillet and cook to desired doneness, about 4 minutes per side for medium (we like rare, 2-3 minutes per side)
Transfer steaks to 4 plates. Tent with foil.
Melt addtional 1 T butter in same skillet over medium-high heat.
Add shallots; sauté 1 minute.
Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley.
Reduce heat to medium-low. Whisk in remaining 2 T butter. Season sauce with salt and pepper. Spoon over steaks.
4 servings