Filet Mignon With Green Peppercorn Cream Sauce

"From Bon Appetit, November 1998."
 
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Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

  • 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
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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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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