Filet Mignon in a Green Peppercorn Sauce

This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6 (6 ounce)  filet mignon
• 1  tablespoon butter
• 1  tablespoon olive oil

• GREEN PEPPERCORN SAUCE

• 1⁄3 cup brandy (optional)
• 1⁄3 cup shallot, chopped
• 1 1⁄2 tablespoons green peppercorns
• 3⁄4 cup  whipping cream
• 1  tablespoon Dijon mustard
• 1  tablespoon fresh tarragon or 1⁄2 tablespoon dried tarragon

Directions

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.