Herbed Fillet with Red Wine Reduction |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
2. Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.
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