4 Filets
4 cloves Garlic, chopped
3 shallots, minced—or green onions
½ c. Beef Broth
2 tsp. Dijon Mustard
2 T. Worcestershire Sauce
Sea Salt
Coarsely ground Black Pepper
4 T. Butter
1/3 c. Red Wine
½ c. Beef Broth
½ c. Heavy Whipping Cream

Rub Worcestershire Sauce over both sides of filet and sprinkle salt and pepper. Heat a large skillet (we used an electric skillet) until very hot, add the butter and coat the pan. Brown steaks 5 minutes (approx.) on each side to med-rare doneness. Remove filets to a plate and keep warm.

To the same hot skillet, add the shallots and garlic, stirring. Pour in the wine and stir, scraping the brown bits from the edges of pan, 2 minutes. Add the broth and bring to a boil, cook for a few minutes more. Add the heavy cream and cook until sauce begins to thicken, 3- 5 min. more. Whisk in Dijon Mustard. Return Filets to pan, spooning sauce over filets. Cover and let warm thru a few minutes. Serve and Enjoy!!