Filet Mignon with Green Peppercorn Cream Sauce

A special sauce for a special meal

Yield:
4 servings
Category:
Beef
Cuisine:
American

INGREDIENTS:

  • 1 3/4 cups beef stock or canned beef broth 3 tablespoons butter 4 6- to 8-ounce filet mignon steaks (each about 1 inch thick) 1/4 cup chopped shallots
  • 1 cup whipping cream
  • 3 tablespoons Cognac or brandy
  • 2 tablespoons drained green peppercorns in brine

DIRECTIONS:

  1. Boil stock in a 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).
  2. Add chopped shallots to the same skillet and sauté 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.

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