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