Filet Mignon With Mustard Caper Sauce
|Beef tenderloin steaks||6 (Filet Mignon, Each 1 1/2 Inches Thick)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs) (Heavy Or Whipping)|
|Capers||2 Tablespoon, drained|
|Prepared mustard||2 1⁄2 Teaspoon|
|Beef flavor bouillon cube/Envelope||1|
|Watercress||2 (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.