Pan-Broiled Filet Mignons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) beef tenderloin steaks (1 inch thick) |
3 tablespoons dried green peppercorns |
3 tablespoons black peppercorns |
1/2 cup dry vermouth |
1/2 cup beef broth |
1/2 cup brandy |
Directions:
1. Trim fat from steaks. Firmly press peppercorns into steaks. Place a medium nonstick skillet over medium-high heat until hot. Add steaks; cook 1 minute on each side or until browned. Cook over medium-low heat 4 minutes on each side or until desired degree of doneness. Place steaks on a serving platter. Set aside; keep warm.
2. Add vermouth and broth to skillet; bring to a boil. Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of pan. Add brandy. Bring to a boil, and cook 4 minutes or until reduced by half. Serve steaks with sauce.
3. Note: This recipe can be havled easily to serve 2.
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