- 4 (6-ounce) Certified Angus Beef ® filet mignon steaks
- 2 teaspoons canola oil
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon coarse cracked black pepper
- 1 tablespoon butter
- 1 shallot minced
- 1 apple peeled, cored and 1/4 inch dice
- 1 cup white wine
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- Preheat oven to 325°F.
- Season steaks with 1 1/2-teaspoons salt and 1-teaspoon pepper. Heat oil in a heavy stainless-steel skillet (not nonstick) over medium-high heat. Sear steaks 2 to 3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.
- Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125°F internally. Cover and keep warm while making sauce.
- Add butter, shallots and remaining 1/2-teaspoon salt to pan and return to medium heat; sear 1 minute. Add apple and sear 3 more minutes, stirring occasionally. Pour in wine to deglaze pan, bring to a boil allow to simmer 3 minutes or until alcohol smell has dissipated.
- Stir in mustard and cream, bring to a simmer and cook 4 more minutes to thicken (should evenly coat the back of a spoon). Serve sauce with warm filets.