Filet Mignon with Dijon Sauce

Method

1. Gather the ingredients.
2. Rub Worcestershire sauce evenly on both sides of the filet mignon steaks, then sprinkle with salt and pepper.
3. Heat a large heavy skillet or cast iron pan over high heat until very hot but not smoking. Add the butter and swirl to coat the pan.
4. Brown the steak for 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove the steaks.
5. Make a tinfoil tent over the filet mignon to rest the meat and keep warm.
6. Add shallots and garlic to the same skillet used for the meat, stirring for 30 seconds.
7. Carefully pour in the wine and stir, scraping up the browned bits from the bottom for about 2 minutes.
8. Add broth and bring to a slow boil. Cook for 3 minutes.
9. Add heavy cream and cook until the sauce begins to thicken, about 3 to 5 minutes.
10. Whisk in the Dijon mustard until smooth.
11. Return the steaks to the pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.