Pan-Seared Filet Mignon With Caper Sauce

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 (4 ounce) filet mignon steaks
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 1/4 cup chopped shallot
• 2 garlic cloves, minced
• 2/3 cup red wine (such as Cabernet Sauvignon)
• 2 tablespoons dijon-style mustard
• 2 tablespoons capers
• chopped tomato (optional)

1. Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
2. Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Saute 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
3. NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

salt, pepper, filet, butter, shallot, garlic, red wine, mustard, capers, tomato

Taken from www.food.com/recipe/pan-seared-filet-mignon-with-caper-sauce-226516 (may not work)