Ingredients

4 cevter cyt filets, 6-8 oz, 2 1/2 in thick

Salt and Pepper

2 tbsp canola oil

4 tbsp unsalted butter, half kept cold and cut into cubes

1 sprig rosemary

1 sprig thyme

2 tbsp minced shallots

1/4 c madiera wine

2 c low sodium chic stock

1 tbsp dijon mustard

Preparation

  1. Remove filets half hour before and season w s and p.
  2. Heat oil inskillet over med high heat. Add filets and sear 3-4 mins per side. Add 2 tbsp butter and herbs to pan and reduce heat to med low.
  3. Cook 18 mins for med rare, 20 for med.
  4. While cooking, baste with butter. Do not let butter brown. Transfer to plate and cover with aluminum to keep warm.
  5. Pour off al but 2 tbsp fat from pan. Add shallots and cook for 2 mins. Add Madiear and cook scraping bits from pan.
  6. Add stock and increase heat to high. Cook for 12-15 mins until liquid has reduced by 3 qtrs and is lightly thickened.
  7. Strian sauce through seive. Return the sauce to pan over med low heat and whisk in mustard then remaining 2 tbsp butter one cube at a time. S and P to taste.