Herbed Fillet with Red Wine Reduction

1. 1

   Season fillets with salt and pepper.

2. 2

   Heat a heavy saute pan over medium high heat.

3. 3

   Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons.

4. 4

   Dredge edges of filet in herbs to coat evenly.

5. 5

   Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.

6. 6

   Remove cooked fillet.

7. 7

   Lower heat to medium.

8. 8

   Add shallots and saute until translucent.

9. 9

   Deglaze pan with white wine.

10. 10

    Add 2 tablespoons mustard.

11. 11

    Reduce wine to consistency of a rich sauce.

12. 12

    If desired, remove the pan from the heat and whisk butter into the sauce.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.