Recipe

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• 6 (6 oz) filet mignon
• 1 tbsp butter
• 1 tbsp olive oil
• 1/3 cup brandy (optional)
• 1/3 cup shallot, chopped
• 1 1/2 tbsp green peppercorns
• 3/4 cup whipping cream
• 1 tbsp dijon mustard
• 1 tbsp fresh tarragon

• 1 Heat butter and oil in a large skillet over medium heat.
• 2 Season filets with salt and pepper.
• 3 Saute 5 minutes per side for rare (10 min for medium).
• 4 Transfer to a heated platter and keep warm.
• 5 To make the sauce, add brandy to same skillet.
• 6 Set aflame, shaking pan until flame dies.
• 7 Add shallots and stir on high heat for 2 to 3 minutes.
• 8 Rinse green peppercorns in cold water.
• 9 Drain and chop.
• 10 Add to pan with cream, mustard, and tarragon.
• 11 Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
• 12 Add juice from filets.
• 13 Pour sauce over filets and serve.