Filet Mignon with Capers

Capers are so salty you donʼt need to add any additional salt. This elegant recipe is perfect for a romantic dinner for two.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 2 filet mignon steaks (6 oz. each)
  • 1⁄8 tsp. ground black pepper
  • 1 Tbsp. grapeseed oil
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp. tiny capers, rinsed
  • 1⁄3 cup dry red wine
  • 2 tsp. mustard


  • Trim excess fat from the steaks and sprinkle with pepper. Heat grapeseed oil in medium saucepan over medium-high heat. Add steaks and cook until they can be moved and the bottom is browned, about 4 to 5 minutes. Carefully turn steaks and add garlic to the pan.
  • Cook steaks 4 minutes longer for medium rare, 5 minutes longer for medium, and 6 minutes longer for medium-well done. Remove steaks from pan and cover with foil to keep warm.
  • Drain capers and add to drippings in skillet along with wine. Bring to a boil, scraping pan to loosen drippings. Boil for 1 minute to reduce slightly. Then turn off the heat, whisk in the mustard, and serve sauce with steaks.