Pan-Seared Filet Mignon with Rosemary Cabernet Sauce

This lip smacking, tongue tickling piece of meat is a carnivores carnival!


1. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season both sides of steaks with salt and generous amount of black pepper. Sear steak until nicely browned and flip. Cook to desired doneness, about 3-4 minutes per side for medium rare. Transfer steaks to a plate and tent with foil.

2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and rosemary; sauté 1 minute. Add wine, mustard; simmer until reduced to ¼ cup. Remove from heat and whisk in remaining 3 tablespoons butter. Spoon over steaks. Serve with steamed vegetables.

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