Filet Mignon with Capers
Capers are so salty you don't need to add any additional salt. This elegant recipe is perfect for a romantic dinner for two.
INGREDIENTS
- 2 (3-ounce) filet mignon steaks
- ⅛ teaspoon pepper
- 1 tablespoon grapeseed oil
- 2 cloves garlic, minced
- 2 tablespoons tiny capers, rinsed
- ⅓ cup dry red wine
- 2 teaspoons mustard
Trim excess fat from the steaks and sprinkle with pepper.
Heat grape-seed oil in medium saucepan over medium-high heat. Add steaks and cook until they can be moved and the bottom is browned, about 4–5 minutes. Carefully turn steaks and add garlic to the pan.
Cook steaks 4 minutes longer for medium rare, 5 minutes longer for medium, and 6 minutes longer for medium-well done. Remove steaks from pan and cover with foil to keep warm.
Drain capers and add to drippings in skillet along with wine.
Bring to a boil, scraping pan to loosen drippings. Boil for 1 minute to reduce slightly. Then turn off the heat, whisk in the mustard, and serve sauce with steaks.
Serves 2
Calories: 244.62
Fat: 12.13 grams
Saturated fat: 4.01 grams
Dietary fiber: 0.50 grams
Sodium: 360.50 mg
Cholesterol: 65.45 mg
Capers
Capers are the flower bud of a shrub that grows in the Mediterranean. The little rounds are related to the cabbage family. They are usually pickled in a very strong vinegar brine or packed in salt. The salt-packed capers have better flavor, but they can be difficult to find. Be sure that you rinse the capers thoroughly before using.
