Roast Tenderloin with Cream Sauce
Servings 4

1 tsp butter
4 (8-9 oz) filets mignon
1 1/2 C dry white wine
1 1/2 tsp Dijon mustard
1/3 C finely chopped green onion (optional)
4 tsp finely chopped shallots
salt, black pepper
2 C whipping cream

Melt butter in large skillet. Add filets and saute over high heat, turning to brown both sides. Cook to desired degree of doneness. Remove from pan and keep warm on serving platter. Add wine to skillet and cook, stirring up browned bits, to deglaze pan and to reduce liquid by 1/2. Add mustard, green onion, shallots and salt and pepper to taste. Stir in cream. Cook and stir over high heat 2-3 minutes longer. Pour sauce over filets and serve immediately.