4 (6-ounce) beef fillets
\nSalt and freshly ground black pepper
\n4 T. grainy mustard
\n1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped
\n1\/2 shallot, finely chopped
\n1\/4 cup white wine
\n1 T. butter<\/p>\n
Season fillets with salt and pepper. Heat a heavy saut\u00e9 pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 T.. 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 saut\u00e9 until translucent. Deglaze pan with white wine. Add 2 T. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 (6-ounce) beef fillets Salt and freshly ground black pepper 4 T. 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 T. butter Season fillets with salt and pepper. Heat a heavy saut\u00e9 pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 T.. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6…<\/p>\n