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- 2 6-ounce beef tenderloin filets
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced shallot or onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- 1/2 cup heavy cream or half-and-half
- Lemon juice to taste, optional
- Chopped fresh chives or parsley for garnish
- Directions1. Flatten fillets until they are about 1 inch thick. Sprinkle with salt and a lot of pepper.
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