Pan-Seared Filet Mignon with White Wine-Mustard Sauce

2 Steaks, Filet Mignon, about one pound

1 teaspoon Ancho Chili Powder

Salt, Pepper, to taste

1 tablespoon Olive Oil

1/2 cup White Wine

1 tablespoon Butter

1 teaspoon Dijon Mustard

1 teaspoon Brown Sugar

Preheat an oven to 375 degrees F. 

Preheat stainless steel skillet to medium-high heat, and add the oil.  Season steaks with ancho Chili powder, salt, and pepper on both sides.  Cook the steaks for about five minutes, flipping once. 

Move the steaks over into the preheated oven.  Cook for another 5-6 minutes.  Move the steaks over to a plate and let them rest for about 10 minutes. 

Meanwhile, deglaze the pan with white wine (just use your favorite).  Add butter, mustard, and brown sugar.  Stir with a whisk, until it's all incorporated together.  Reduce the sauce down, for about 5 minutes.

Pour the sauce over the steaks and serve.

Serves 2