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1 3/4 cbeef stock or canned beef broth
4 6-8 ozfilet mignon steaks (each about 1-inch thick)
1/4 cshallots, chopped
1 cwhipping cream
3 Tbspcognac or brandy
2 Tbspgreen peppercorns in brine, drained
How to Make Filet Mignon with Green Peppercorn Cream Sauce
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and saute 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes.
- Season sauce to taste with pepper. Spoon sauce over steaks and serve.