4 filet mignon steaks (4 oz. each)
1/4 teaspoon ground black pepper
2 teaspoons peanut oil
4 teaspoons finely chopped onions
2 tablespoons dry sherry
1/4 cup whipping cream
2 tablespoons Grey Poupon Dijon Mustard
Season steaks with pepper. Heat oil in large skillet on high heat. Add steaks; cook 2 to 3 minutes on each side or until browned on both sides. Reduce heat to medium. Continue to cook 3 to 4 minutes or until medium doneness (160°F), turning occasionally.
Remove steaks from skillet; cover to keep warm. Discard drippings from skillet.
Add onions to skillet; cook and stir until tender. Add sherry; stir to loosen browned bits from bottom of skillet. Stir in cream and mustard; cook until thickened, stirring occasionally.
Spoon sauce evenly over steaks just before serving.
T-fal Pre-Seasoned Nonstick Durable Cast Iron Skillet / Fry pan Cookware, 12-Inch, Black