Pan-Seared Filet Mignon with Cabernet Sauce

• 4 tablespoons (1/2 stick) chilled butter
• 4 filet mignon steaks (each about 4 ounces)
• 1/3 cup chopped shallots
• 2/3 cup Cabernet Sauvignon
• 1 generous tablespoon drained capers
• 1 tablespoon Dijon mustard
• 1/3 cup chopped fresh parsley

1. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
2. Sprinkle both sides of steaks with salt and generous amount of ground black pepper.
3. Add to skillet and cook to desired doneness, about 4 minutes per side for medium.
4. Transfer steaks to 4 plates.
5. Tent with foil.
6. Melt 1 tablespoon butter in same skillet over medium-high heat.
7. Add shallots; saute 1 minute.
8. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes.
9. Stir in parsley.
10. Reduce heat to medium-low.
11. Whisk in remaining 2 tablespoons butter.
12. Season sauce with salt and pepper.
13. Spoon over steaks.

butter, filet, shallots, cabernet sauvignon, generous, mustard, parsley

Taken from www.epicurious.com/recipes/food/views/pan-seared-filet-mignon-with-cabernet-sauce-105682 (may not work)