• Step 1

  Heat 1 Tbsp olive oil in saucepan on MED-HIGH; add shallots. Cook, stirring 2-3 min, until lightly browned. Add wine, stirring to loosen browned bits from bottom of pan. Cook 4-5 min until liquid is reduced by half. Add capers and lemon butter sauce. Sprinkle with pepper; bring to simmer. Reduce heat to LOW. Keep warm as fillets cook.

• Step 2

  Season fillets with salt and pepper. Optional: Dust with pan-searing flour; pat off excess.

• Step 3

  Heat remaining olive oil in large pan on MED-HIGH until oil faintly smokes; add fillets. Sear 3-4 min until fillets change color about one-quarter of way up and seared side has browned. Turn over.

• Step 4

  Add basting oil and butter to pan; swirl. Baste with spoon about 30 sec until internal temp reaches 130 degrees (check by inserting thermometer halfway through thickest part of fillet). Transfer to serving platter; let rest 2 min. Sprinkle with parsley; serve with sauce.

Note: When servings & ingredients are modified, nutrition & directions may vary.