|4||beef tenderloin steaks (filet mignon), 1-1/2 inches thick (6 ounces each)|
|1/4||teaspoon coarsely ground black pepper|
|1||tablespoon olive oil|
|3||tablespoons finely chopped shallots|
|1/3||cup dry white wine|
|1/3||cup beef broth|
|1/3||cup heavy or whipping cream|
|3||tablespoons capers, drained|
|1||tablespoon Dijon mustard|
|1/4||cup chopped watercress leaves plus (optional) additional leaves|
Sprinkle steaks with salt and pepper. In nonstick 12-inch skillet, heat olive oil over high heat until very hot.
Add filet mignon steaks and cook, without turning, until browned, about 7 minutes. Turn steaks and cook 7 minutes longer for medium-rare or until desired doneness. Transfer to plates; keep warm.
Add shallots to drippings in skillet; cook 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from bottom of skillet. Stir in broth and boil 1 minute. Stir in cream; boil 1 minute longer. Stir in capers, mustard, and chopped watercress, if using.
To serve, spoon sauce over filet mignon steaks and garnish with watercress, if desired.
Yield: 4 servings