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Pan Seared Filet with Red Wine Mustard Sauce

4 (6 oz.) Filet Mignon
1 tbsp. neutral oil such as canola or safflower
1 cup red wine
1 tbsp. Dijon Mustard
1/2 tsp. Worcestershire Sauce
3 tbsp. cold butter cut into 6 pieces
salt and pepper
Directions: Season both sides of the steaks with salt and pepper and sear Filet Mignon in a hot pan with the oil to desired doneness. Remove steaks and set to rest. To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry. Remove the pan from heat and whisk in mustard and Worcestershire until creamy. Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency. Serve Filets with a teaspoon of sauce on each plate.
Servings: 4
Source: KC Steak Company

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