2 6-oz beef Filet mignon steaks
1 T olive oil
2 T butter
2 T green onion, minced
1 t Dijon mustard
1 t Worcestershire sauce
1/2 cup half and half
1/2 lemon for juice to taste
2 T Chives for garnish
Salt and pepper to taste
Flatten filets a bit with palm of hand to flatten to about 1 inch thickness.
Sprinkle with salt and pepper.
In small skillet (large enough to accommodate both steaks), combine oil and 1 T butter over medium-high heat.
Once butter is melted, sear steaks on both sides. Cook no more than 2 minutes a side.
Remove to platter.
Wipe pan with towel; add remaining butter over medium heat with shallot.
Cook, stirring occasionally, until tender about 2 minutes.
Stir in mustard, Worcestershire and cream.
Add some salt and pepper.
Stir once or twice and adjust seasoning to taste.
Return meat to skillet and accumulated juices to pan.
Cook 2 minutes per side for medium rare.
Remove to plate, add lemon juice to taste.
Spoon sauce over steaks and garnish with chives.