Filet Mignon with Mustard Caper Sauce


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


Sprinkle steaks with salt and pepper. In a 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 for 30 seconds. Stir in wine; cook, stirring, until browned bits are loosened from the bottom of the skillet. Stir in broth and boil for 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