"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pan-Seared Filet Mignon with Cabernet Sauce Recipe

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This recipe for Pan-Seared Filet Mignon with Cabernet Sauce, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 oz)
1/3 c. chopped shallots
2/3 c. Cabernet Sauvignon
1 generous Tbsp. drained capers
1 Tbsp. Dijon mustard
1/3 c. chopped fresh parsley

Directions:
Directions:
Melt 1 Tbsp. 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 Tbsp. 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.

 

 

 

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