Herbed Fillet with Red Wine Reduction

Name: Herbed Fillet with Red Wine Reduction
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 (6-ounce) beef fillets; Salt and freshly ground black pepper; 4 tablespoons grainy mustard; 1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped; 1/2 shallot, finely chopped; 1/4 cup white wine; 1 tablespoon butter

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Ingredients

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4 (6-ounce) beef fillets

Salt and freshly ground black pepper

4 tablespoons grainy mustard

1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped

1/2 shallot, finely chopped

1/4 cup white wine

1 tablespoon butter

Directions

Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.