Filet Mignon with Dijon Sauce

• 12 each Filet mignon steaks (8 oz. each)
• 1-1/2 tsp. ground black pepper
• 1/4 cup peanut oil
• 1/2 cup onions, finely chopped
• 3/4 cup Dry sherry
• 3 cups whipping cream
• 3/4 cup GREY POUPON Classic Dijon Mustard

1. For each serving: Season steak with 1/8 tsp.
2. pepper.
3. Sear steak in 1 tsp.
4. hot oil in preheated skillet on high heat.
5. Cook on both sides until cooked through.
6. Remove steak from skillet; cover to keep warm.
7. Discard drippings from skillet.
8. Add 2 tsp.
9. onions to skillet; saute until tender.
10. Deglaze pan with 1 Tbsp.
11. sherry.
12. Stir in 1/4 cup cream and 1 Tbsp.
13. mustard; cook until thickened, stirring occasionally.
14. Serve over steak.

filet, ground black pepper, peanut oil, onions, sherry, whipping cream, poupon

Taken from www.kraftrecipes.com/recipes/-1864.aspx (may not work)