Filets Mignon with Mustard Caper Sauce

I made this for a dinner party many years ago and this has become a family favorite. Sarah will come home from anywhere for this meal.

6 loin tenderloins steaks, 1 1/2 inch thick

1/2 cup dry vermouth or good white wine

3 Tbsp. butter

2 Tbsp. thinly sliced green onions

1/2 cup water

1/2 cup heavy or whipping cream

2 Tbsp. capers

2 1/2 tsp. Dijon mustard

3/4 tsp. salt

1/2 tsp. ground black pepper

1 beef buillon cube

1. In a 12-inch skillet over medium-high heat, in hot butter, cook the steaks until the undersides are browned. 4- 5 minutes on each side for rare and about 8 - 10 minutes for well done. Remove steaks to heat proof dish and place in 300 degree oven to keep warm while you make the sauce.

2. Reduce heat to medium. To drippings in skillet add vermouth and green onions and cook about 2 minutes, stirring to loosen brown bits on bottom of pan.

3. Stir in water, heavy cream, capers, mustard, salt, pepper and buillon cube; heat sauce to boiling.

4. To serve: either pass sauce in a gravy boat or spoon over filets and sprinkle chopped green onions.

Note: I like the sauce a little thicker so I mix a heaping teaspoon of corn flour/starch with 1 Tbsp. of water and add it last to the sauce. Turn the heat down to low when you do this and stir constantly so the sauce doesn't clump. This is a very forgiving sauce and you can experiment with different types of mustard and wines. When I am out of vermouth, I have used a good drinking white wine and it's been just as good. This sauce is also good with salmon.