Pan-Seared Filet Mignon With Caper Sauce

• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• (4 ounce) filet mignon steaks3 ounce
• butter or 4 tablespoons margarine, divided↗4 tablespoons
• chopped shallot1⁄4 cup
• garlic cloves, minced↗2
• red wine (such as Cabernet Sauvignon)↗2⁄3 cup
• dijon-style mustard↗2 tablespoons
• capers↗2 tablespoons
• chopped tomato (optional)

Step-by-step instructions

1. 1

   Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.

2. 2

   Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.

3. 3

   NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.