- 2 6-ounce beef tenderloin filets
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced shallot or onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- 1/2 cup heavy cream or half-and-half
- Lemon juice to taste, optional
- Chopped fresh chives or parsley for garnish
- Flatten fillets until they are about 1 inch thick. Sprinkle with salt and a lot of pepper.
- Add oil and tablespoon of butter to a medium skillet and heat over medium-high heat. Sear steaks on both sides just until browned, no more than 2 minutes a side. Remove to platter.
- Add remaining butter to skillet along with shallot and cook, stirring occasionally, until tender, about 2 minutes.
- Stir in mustard, Worcestershire and cream. Stir once or twice, then taste and add salt and pepper as needed.
- Return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed.
- Spoon sauce over meat, garnish with chives or parsley, and serve.
Recipe adapted just slightly from The New York Times