- 2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not totally lean
- 4 tablespoons Fresh Harvest Butter olive oil
- 1 tablespoon minced shallot or onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- 1 tablespoon Fresh Harvest Sicilian Lemon Balsamic
- ½ cup heavy cream or half-and-half
- Chopped fresh chives or parsley leaves, for garnish
- Salt and pepper (to taste)
- Cover fillets with wax paper and flatten some, with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle lightly with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, add 2 tbsp. Butter olive oil over medium-high heat. When oil begins to shimmer sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to a plate.
- Add remaining Butter olive oil over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 1-2 minutes. Stir in mustard, Worcestershire and cream. Add a little salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking. Remove steaks to a plate. Add Lemon Balsamic to the sauce and whisk until combined well. Spoon sauce over meat, garnish with chives or parsley, and serve immediately.