serves 2
time 30-45
difficulty moderate
    olive oil  
  1. heat a large nonstick skillet over medium-high heat. coat pan with olive oil.
  2. sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. remove from pan.
  3. add shallots to pan; sauté 1 minute.
  4. stir in dijon mustard and soy sauce, scraping pan to loosen browned bits; cook 1 minute stirring constantly.
  5. add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. cook until reduced to 1/2 cup (about 11 minutes). remove from heat; stir in butter. serve with steaks.
  2-4 whole 2-4 whole filet mignonette steaks  
  1/2 tsp 1/2 tsp kosher salt  
  1/2 tsp 1/2 tsp ground black pepper  
  1/4 whole 1/4 whole shallots or greens onions  
  1 whole 1 whole garlic clove  
  2 tsp 2 tsp low-sodium soy sauce  
  1 cup 1 cup cabernet sauvignon  
  1 whole 1 whole tsbp dijon mustard  
  1 cup 1 cup fat-free (less-sodium beef broth * (I used beef bouillon))  
  2 tsp 2 tsp butter