four-peppercorn filet mignon
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For a classic French bistro supper serve this peppery filet with French-fried potatoes. Baked or pan-fried potatoes are also a good complement, and a green salad or broccoli makes this a simple, balanced dinner.
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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For four-peppercorn filet mignon
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2 Tbsppink peppercorns, lightly crushed
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2 Tbspgreen peppercorns, lightly crushed
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2 Tbspwhite peppercorns, lightly crushed
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2 Tbspblack peppercorns, lightly crushed
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2 tspkosher salt, or other coarse salt
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2 Tbspolive oil
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4 8-ozfilet mignon steaks, trimmed of excess fat
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6 clovegarlic, minced
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1/2 cbrandy or cognac
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1 cheavy cream
How To Make four-peppercorn filet mignon
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1Combine the peppercorns, salt, and olive oii in a shallow dish; mix well. Coat each piece of meat with this mixture, taking care to coat both sides equally.
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2Set a nonstick skillet that is just large enough to accommodate the steaks over high heat. When the skillet is hot, add the steaks. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes. Carefully flip the steaks and continue cooking on the other side. The total cooking time depends on how you like your meat cooked. I suggest medium rare.
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3Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
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4Add the garlic and brandy to the skillet and cook over high heat for 1 minute. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes. Drizzle the sauce over the meat and serve immediately.
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