Do you like a touch of mustard? Do you like wine? You’ll love this one then.

Stay inside with this recipe. And impress your guests by cooking with red wine!

Pan Seared Filet with Red Wine Mustard Sauce
(serves four)
4 6oz. Filet Mignon
1 Tablespoon neutral Oil such as Canola or Safflower
1 Cup Red Wine
1 Tablespoon Dijon Mustard
½ teaspoon Worcestershire sauce
3 Tablespoons cold butter cut into six pieces
Salt and Pepper

Season both sides of the steaks with salt and pepper and sear filet in a hot pan with the oil to desired doneness.  Remove steaks and set to rest.  To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry.  Remove the pan from heat and whisk in mustard and Worcestershire until creamy.  Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency.  Serve steaks with a teaspoon of sauce on each plate.

I’m continuing with the “I don’t want to go outside to grill so how can I stay inside and have steak?” theme today.

I’m looking out my window again and there are three inches of snow piled up on my lawn. That’s enough to keep even the most dedicated grillers inside.

So, here’s an incredible recipe for Steak Au Poivre that can be found over at epicurious.com.

This is an all-time favorite of serious steak lovers. It’s all done inside the house on your stovetop. Hooray! And it calls for strips like these. But if you prefer filets, go for it!

You’ll find the recipe here. And don’t forget to check out the comments section there to see what other people thought when they tried the recipe. It’s always nice to know that a recipe is not just for chefs. Real families make this one — and they don’t even have to go to France to train!

Bon Appetit!

For your weekend dining pleasure, here’s a fun filet recipe featuring the exquisite avocado.

This recipe is recommended cooked to medium.

Grilled Filet with Avocado Buerre Blanc
(serves four)
4 6oz. Filet Mignon
1 Cup dry white wine
½ Cup white wine vinegar
1 Shallot minced
1 Stick cold, unsalted butter cut into small pieces
½  Ripe Avocado

Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes. This will give your steaks perfect “cross-hatch” grill marks and a medium steak.

Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains. Remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled filets.