Filet Mignon With Green Peppercorn Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bon Appetit, November 1998. Ingredients:
1 3/4 cups beef stock or 1 3/4 cups canned beef broth |
3 tablespoons butter |
4 filet mignon steaks (each about 6- to 8-ounces and 1-inch thick) |
1/4 cup chopped shallot |
1 cup whipping cream |
3 tablespoons cognac or 3 tablespoons brandy |
2 tablespoons drained green peppercorns in brine |
Directions:
1. Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
2. Meanwhile, melt butter in large skillet over medium-high heat.
3. Season steaks with salt and pepper.
4. Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
5. Transfer steaks to plate (do not clean skillet).
6. Add chopped shallots to same skillet and saute 2 minutes.
7. Remove from heat.
8. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
9. Boil until mixture thickens to sauce consistency, about 6 minutes.
10. Season sauce to taste with pepper.
11. Spoon sauce over steaks and serve.
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