This recipe is an adaptation of a Filet with Cabernet Sauce recipe from Epicurious. For this recipe you would want a 10-12 inch grill pan with low to medium sides.

  • 3 tablespoons unsalted butter
  • 4 filet mignon steaks (about 1 ½ inches thick)
  • 1/3 cup chopped shallots
  • 2/3 cup Cabernet Sauvignon
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1/3 cup chopped fresh parsley

45 minutes before you want to serve, lightly oil both sides of the filet and season generously with kosher salt and freshly ground black pepper.  Allow the filets to rest at room temperature for 30 minutes.

Once the filets have had 30 minutes to warm, preheat your grill pan over medium heat for five minutes.

Place the filets into the hot grill pan and do not touch them for five minutes.  After five minutes the filets should have developed a nice set of grill marks and should release easily from the grill pan.  Turn the filets over and do not touch them for another five minutes.  After the filets have grilled for approximately ten minutes total remove them from the grill pan and let them rest on a platter while you make the sauce.  Five minutes per side should give you a steak cooked to Medium.  Medium Rare would be a little less than four minutes per side while Well Done would be about seven minutes.

Add 1 tablespoon of butter to the grill pan along with the chopped shallots and sauté for about a minute.  Stir in the mustard, capers and wine making sure that you are using the liquid to release the frond (a nice word for grill crud).  You are building a sauce and cleaning your grill pan at the same time in this step.  Let the mixture simmer for 2-3 minutes until slightly thickened.  Add the remaining butter and parsley and season to taste with salt and pepper.

Pour the sauce over the rested filets and serve immediately.