Ingredients

The following ingredients have 2 Servings
  • 2 four ounce beef tenderloin filets
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1/2 cup heavy cream
  • Lemon juice from one lemon
  • Chopped parsley for garnish

Instruction

  • Flatten filets until they are about 1 inch thick. Sprinkle with salt and a lot of pepper.
  • Add oil and tablespoon of butter to a medium skillet and heat over medium-high heat. Sear steaks on both sides just until browned, no more than 2 minutes a side. Remove to a plate and set aside.
  • Add remaining butter to skillet along with shallot and cook, stirring now and then until they are tender, about 2 minutes.
  • Whisk in mustard, Worcestershire and cream. Add salt and pepper as needed.
  • Return filets to the pan, and if there are any steak juices on the plate, pour those in too. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Place the steaks on warmed plates.
  • Whisk the lemon juice into the sauce and taste to see if it needs salt and pepper.
  • Spoon sauce over meat, garnish with parsley and serve!