Pan-Seared Filet Mignon with Cabernet Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon dijon mustard
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped shallots
- Carbohydrate 4 g(1%)
- Cholesterol 181 mg(60%)
- Fat 43 g(67%)
- Fiber 1 g(3%)
- Protein 36 g(72%)
- Saturated Fat 20 g(100%)
- Sodium 186 mg(8%)
- Calories 583
Preparation Melt 1 tablespoon 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. Transfer steaks to 4 plates. Tent with foil. Melt 1 tablespoon 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 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.
Preparation Melt 1 tablespoon 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. Transfer steaks to 4 plates. Tent with foil. Melt 1 tablespoon 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 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.
