PAN-SEARED FILET MIGNON

with Wine and Mustard Sauce

Heat a cast iron skillet over medium-high heat and add oil to coat skillet but not enough to pool. When skillet is very hot and oil is just starting to smoke, place steaks in skillet and sear until the first side releases from sticking to the pan (2-3 minutes). Turn steaks and sear the second side. The second side may take a minute longer because the skillet will be cooler when you turn the steaks than when you first placed them in the skillet. When the second side releases, about another 3 minutes, place skillet with steaks in the preheated oven to finish cooking. Depending on thickness and desired doneness, steaks will require 6-12 minutes in the oven to complete cooking. Cook until an instant-read thermometer reads about 130 degrees for rare or 140 degrees for medium steaks. If you want filets done more than that, save your money and just cook burgers. If you do not have a good instant-read thermometer, that’s a few bucks you ought to spend.

Remove steaks from skillet and place on cutting board to rest, with foil loosely tented over them. The temperature will go up another 5 degrees or so while they rest.

While the steaks are resting, put the skillet back on the stove over medium heat. Melt 2 tablespoons of the butter. Add shallots and sauté 2-3 minutes to soften. Add wine, capers, and mustard; simmer until slightly thickened, about 5 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter and stir until melted. Season sauce with salt and pepper.

Sauce can be spooned over steaks or served on the side.

This is really nice, fancy food that is very easy too. Your old pal Pete makes this all the time, but one night he just watched while his teenage boys did all the work. It turned out spectacularly well and the fellas were rightly proud of the best thing they had ever cooked at that point in their lives.