Filet Mignon With Green Peppercorn Cream Sauce

READY IN: 35mins
Recipe by lazyme

From Bon Appetit, November 1998.

Top Review by Laureen in B.C.

I have been making this recipe for years, it's fabulous. It's very quick to put together and guests always love it. I serve it with truffle mashed potatoes.

Ingredients Nutrition

  • 1 34 cups beef stock or 1 34 cups canned beef broth
  • 3 tablespoons butter
  • 4 filet mignon steaks (each about 6- to 8-ounces and 1-inch thick)
  • 14 cup chopped shallot
  • 1 cup whipping cream
  • 3 tablespoons cognac or 3 tablespoons brandy
  • 2 tablespoons drained green peppercorns in brine


  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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