Herbed Fillet with Red Wine Reduction

• 4 (6-ounce) beef fillets
• Salt and freshly ground black pepper
• 4 tablespoons grainy mustard
• 1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped
• 1/2 shallot, finely chopped
• 1/4 cup white wine
• 1 tablespoon butter

1. Season fillets with salt and pepper.
2. Heat a heavy saute pan over medium high heat.
3. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons.
4. Dredge edges of filet in herbs to coat evenly.
5. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
6. Remove cooked fillet.
7. Lower heat to medium.
8. Add shallots and saute until translucent.
9. Deglaze pan with white wine.
10. Add 2 tablespoons mustard.
11. Reduce wine to consistency of a rich sauce.
12. If desired, remove the pan from the heat and whisk butter into the sauce.
13. Serve immediately.

beef fillets, salt, grainy mustard, herbs, shallot, white wine, butter

Taken from www.foodnetwork.com/recipes/herbed-fillet-with-red-wine-reduction-recipe.html (may not work)