Recipe courtesy of Edward Ross III
Show: Cooking Thin
Episode: The Two Amigos
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35 min
15 min
20 min
4 servings

Nutrition Info



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.

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