Filet Mignon With Mustard Caper Sauce Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 6 beef tenderloin steaks (filet mignon), each 1 1/2 inches thick | ||
| Dry vermouth | 1/2 Cup (16 tbs) | |
| Green onion | 2 Tablespoon, chopped | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 cup heavy or whipping cream | ||
| Capers | 2 Tablespoon, drained | |
| Prepared mustard | 2 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 beef-flavor bouillon cube or envelope | ||
| Watercress for garnish | ||
Directions
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.
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.
Chef
