• Step 1

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

• Step 2

  Season fillets with sea salt and cracked 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

  Reduce heat to MED-LOW. Cook 2-3 min until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of fillets).

• Step 5

  Add basting oil and butter to pan; swirl. Baste with spoon, 1-2 min, until internal temp reaches 130 degrees. Transfer to serving platter; let rest 2 min. Sprinkle with parsley; serve with sauce.

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