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Ingredients

• 4  (6 ounces each) beef tenderloin steaks, 1 1/2-inch thick
• .5 teaspoon(s) salt
• .25 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) olive oil
• 3 tablespoon(s) finely chopped shallots
• .333 cup(s) dry white wine
• .333 cup(s) beef broth
• .333 cup(s) heavy or whipping cream
• 3 tablespoon(s) capers, drained
• 1 tablespoon(s) dijon mustard
• .25 cup(s) chopped watercress leaves
• Plus additional watercress leaves

Description

4   (6 Ounces Each) Beef Tenderloin Steaks, 1 1/2-inch Thick .5   Teaspoon(s) Salt

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