For filets: 1 Tablespoon olive oil 2 Tablespoons unsalted butter Salt and pepper 2 beef filets 1 Tablespoon shallot, chopped
For sauce: 1/4 cup gf beef broth 1/4 cup dry red wine 1 teaspoon Dijon mustard 1 Tablespoon unsalted butter
Directions
In a heavy skillet, over medium-low heat, add oil and 2 tablespoons butter.
Season both side of filets with salt and pepper.
Increase heat to medium-high and add filets to skillet. Cook until browned, about 3-5 minutes per side.
Transfer filets to a plate, covering to keep warm.
Add shallots to pan, sauteing for 1 minute.
For sauce: In a measuring cup, add broth, wine and Dijon. Add mixture to skillet, scraping up browned bits. Continue cooking, reducing sauce by half. Adding 1 Tablespoon butter, whisk to blend.
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