[cooked-sharing]

Yields6 Servings

2 Thick cut Fillet Steaks

1 tbsp Olive Oil

2 tbsp Cracked Peppercorns

2 tsp Salt

¼ cup Diced Shallots

1 cup Cabernet Sauvignon (red wine)

1 tbsp Dijon Mustard

3 tbsp Chopped Parsley

Salt and Pepper, to taste

Preheat oven to 350 F.

Heat a heavy skillet (not nonstick) over medium-high heat. Once the pan is very hot add the oil.

Season steaks well with salt and pepper.

Sear steaks 1 to 2 Minutes on each side. Place in oven about 5 to 10 Minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 Minutes before serving.

After removing steaks from pan, add shallots and garlic; cook for 2 Minutes on medium heat.

Whisk in wine and mustard and scrape up any crusty bits sticking to the pan; cook until reduced to half.

Add parsley and season to taste. Serve over steak.

CategoryMeat, Recipes

Ingredients