This is our favorite Friday Supper. Serve with Mashed Potatoes and a peppery Arugula Salad.
Sprinkle filets with salt and pepper; dredge in flour, shaking off excess.
Heat butter and oil in a large skillet over medium heat; add filets and cook until halfway done and lightly browned, about 3 minutes; turn and cook until filets are cooked through about 3 minutes; remove to a platter and keep warm.
To the same pan, add the white parts of the scallion and cook and stir just to soften, but not brown. Add wine and bring to a simmer, scraping bottom of the pan to remove browned bits; add lemon juice, capers and parsley and briefly heat through.
Immediately pour sauce over filets… maybe a few spoons over the potatoes… just sayin’!
