Filet Mignon With Green Peppercorn Cream Sauce

Recipe by lazyme
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    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)
  • 14
    cup chopped shallot
  • 1
    cup whipping cream
  • 3
    tablespoons cognac or 3 tablespoons brandy
  • 2
    tablespoons drained green peppercorns in brine

DIRECTIONS

  • Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat.
  • Season steaks with salt and pepper.
  • Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer steaks to plate (do not clean skillet).
  • Add chopped shallots to same skillet and saute 2 minutes.
  • Remove from heat.
  • Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
  • Boil until mixture thickens to sauce consistency, about 6 minutes.
  • Season sauce to taste with pepper.
  • Spoon sauce over steaks and serve.