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Filet Mignon With Mustard Caper Sauce

Western.Chefs's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  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
  Salt 1 Teaspoon
  Beef flavor bouillon cube/Envelope 1
  Watercress 2 (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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