Filet Mignon With Mustard Caper Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Butter/Margarine3 Tablespoon
 Beef tenderloin steaks6 (Filet Mignon, Each 1 1/2 Inches Thick)
 Dry vermouth1⁄2 Cup (8 tbs)
 Chopped green onion2 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Cream1⁄2 Cup (8 tbs) (Heavy Or Whipping)
 Capers2 Tablespoon, drained
 Prepared mustard2 1⁄2 Teaspoon
 Salt1 Teaspoon
 Beef flavor bouillon cube/Envelope1
 Watercress2 (For Garnish)


1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook filet mignon until underside of meat is browned, about 4 minutes; turn meat and cook about 5 minutes longer for rare. Remove meat to warm platter; keep warm.
2. Reduce heat to medium. To drippings in skillet add vermouth and green onions; cook 2 minutes, stirring to loosen brown bits on bottom of skillet. Stir in water and remaining ingredients except watercress; heat to boiling.