Ingredients
| 4 | beef tenderloin steaks (filet mignon), 1-1/2 inches thick (6 ounces each) |
| 1/2 | teaspoon salt |
| 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 |
Directions
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
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